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Cranberry White Chocolate Magic Bars

A delightful dessert combining the tanginess of cranberries with the sweetness of white chocolate atop a buttery crust, perfect for any celebration.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Crust
  • 2 1/2 cups all-purpose flour I love using King Arthur Flour for its consistency.
  • 2/3 cup granulated sugar Sweetens without overshadowing the other flavors.
  • 1 cup unsalted butter, cold, cubed I recommend using brands like Kerrygold for its rich flavor.
  • 1 large egg, room temperature Let it sit out for about 30 minutes.
Filling
  • 1 can sweetened condensed milk (14 ounces) The key to that chewy texture.
  • 1 cup dried cranberries Opt for unsweetened for a tart punch.
  • 1 bag sweetened shredded coconut (7 ounces) Adds inviting texture.
  • 1 cup white chocolate chips Ghirardelli's is my go-to for its melt quality.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F. Grab a 9×13 inch baking dish, line it with parchment paper, and set it aside.
  2. In a medium bowl, stir together the flour and granulated sugar until well combined.
  3. Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs. This should take about 5 minutes.
  4. Press the mixture evenly into the prepared pan and bake for 12 minutes until lightly golden.
Mixing Filling
  1. In a large bowl, whisk together the egg and sweetened condensed milk until smooth, about 2 minutes for a creamy finish.
  2. Stir in the dried cranberries and shredded coconut until everything is incorporated.
Baking
  1. Pour this delicious mixture over your partially baked crust, spreading it evenly.
  2. Sprinkle white chocolate chips generously on top, a good 1 cup should do.
  3. Bake for an additional 18–22 minutes, watching for the edges to turn golden and the center to set.
  4. Allow to cool completely in the pan then lift them out using the parchment overhang and cut into squares or bars.

Notes

These bars can stay good at room temperature for up to 3 days. For longer storage, keep them in an airtight container in the fridge for up to a week or freeze for up to 3 months.