Double Chocolate Cranberry Magic Bars

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5 from 2 votes

Double Chocolate Cranberry Magic Bars feature a layer of sweet shortbread crust topped with white and semi-sweet chocolate, chewy cranberries, shredded coconut, and crunchy pecans that are covered with sweetened condensed milk and baked to gooey perfection.

Prep Time10

Course: Bars

Cuisine: American

Keyword: Coconut, Cranberry, Magic Bars, milk chocolate, pecans, white chocolate

Servings:

Calories: 257kcal

Ingredients

For the Crust:
1 cup unsalted butter cold and cubed
⅓ cup powdered sugar
1¼ cup flour
For the Filling:
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup dried cranberries
1½ cups shredded coconut
1 cup chopped pecans
1 14 ounce can sweetened condensed milk

Instructions

Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper and leave some overhang up the sides to make removing the bars quick and easy.
Prepare the crust by combining the cold cubed butter, powdered sugar, and flour together with your fingers or a pastry blender until the mixture resembles brown sugar.
Press the crust mixture evenly into the bottom of your prepared baking dish.
Bake for 12-15 minutes or until lightly golden brown. Remove from the oven and cool slightly.
Sprinkle the semi-sweet chocolate chips over the crust, followed by the white chocolate chips.
Sprinkle with dried cranberries, then shredded coconut, and finish with the chopped pecans.
Pour the sweetened condensed milk evenly over the top of the bars, covering the entire surface.
Bake for 18-20 minutes or until the top of the bars are lightly golden brown and the edges are bubbly.
Cool the bars in the pan, in the refrigerator for a couple of hours to ensure the layers are completely set.
Once the bars are set, lift them from the pan with the parchment paper and place them on a cutting board to cut them into 24 bars.

Notes

To store leftovers, transfer the bars to an airtight container and store them at room temperature on the kitchen counter for 3-4 days or in the freezer for up to 3 months. Thaw on the kitchen counter until soft enough to eat.

Nutrition