Sometimes I am seriously surprised to realize I haven’t shared a particular recipe with you on this here site of wonder.
These particular bars, for instance. I contributed these to our family cookbook 5 years ago and have made them semi-regularly since – how have I never told you about them?! My friend Alyssa would tell you it’s because I was too busy telling you about my enthusiasm for good bras, my sister Chelsea might say it’s because I’m too busy telling embarrassing stories about our past, and my kids might say it’s because I take too many pictures of their amazing faces, but it’s probably something much simpler: they kept getting eaten.
Along with Chocolate Toffee Magic Bars, these are one of Carl’s favourite treats – I sometimes think we don’t have much in common, but we certainly share a healthy fondness for sweetened condensed milk and shortbread that will serve us well into old age together :)
I just committed to providing someone with baking for a year at a silent auction for my daughter’s school (as if 48 dozen pieces of baking would actually last anyone a year ;)), and I’m pretty sure these squares will be making an appearance one month. I’m not one to get excited about white chocolate, but combined with tart cranberries I actually realllly like it’s cloying sweetness, and when you add a shortbread base and some sweetened condensed milk to just about anything I’ll probably fill my pockets with anything left on the plate.
Did you know I was classy like that?
Did you want to know?
If you like easy-peasy delicious things, you’re gonna like these. And I like you for liking those things. Here’s to us!
- 2½ cups all purpose flour
- ⅔ cup granulated sugar
- 1 cup butter
- 1 large egg
- 1 can (approx 300 mL) sweetened condensed milk
- 1 cup dried cranberries
- 1 pkg (200 grams) shredded coconut
- 1 cup white chocolate chips or semi-sweet chocolate chips, or a combination of the two
- Preheat oven to 350 degrees. Lightly grease a 9x13-inch pan or line with parchment paper.
- Stir together flour and sugar. Cut butter into small cubes, then cut into flour mixture until evenly dispersed and mixture resembles coarse crumbs. (You can do this with a pastry blender or your hands.) Press firmly in to prepared pan and bake for 12 minutes (it will not get very brown).
- While it bakes, whisk together egg and sweetened condensed milk. Stir in cranberries and coconut.
- Pour mixture evenly over crust, then sprinkle with chocolate chips and press down lightly, being careful not to touch the hot pan edges (been there, done that!). Bake another 18-22 minutes, until edges are golden and centre is set. Let cool completely before cutting into bars.
- Store at room temperature or in the fridge for up to a week, or freeze in an airtight container for longer storage.