Double Chocolate Cranberry Pecan Bars – oh so gooey good! A twist on magic bars using white and dark chocolate, pecans and dried cranberries (or try dried cherries). They freeze well too.
This is a recipe of Spouse’s that really reminds me of a similar square that we always made during the holidays. I remember those simply as “Christmas Squares” or “Magic Squares” with a graham wafer crumb bottom and then layers of chocolate chips, coconut, chopped walnuts and condensed milk.
I prefer this version, not only for the chewy dried cranberries that are great with chocolate but for the toasted pecans as well, which I’ve always preferred to walnuts. These freeze pretty well too, so if there’s still room in your Christmas freezer, perhaps you could reserve a small corner for these decadent treats.
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- 2¼ cups graham wafer crumbs
- 2 tbsp sugar
- ½ cup melted butter
- 1 can sweetened condensed milk
- 2 eggs
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
- ½ cup white chocolate chips
- ¾ cups toasted pecans toast them on a cookie sheet in a preheated 350 degree oven for about 3 minutes
- 1½ cups roughly chopped dried cranberries
Line the sides and bottom of a 9 inch square baking pan with parchment paper.
Prepare the graham wafer crumb bottom. Mix together the graham wafer crumbs, sugar and melted butter.
Bake in a 325 degree oven for 10 minutes. Remove from oven and allow to cool for about 15 minutes.
For the top layer mix together the sweetened milk, eggs and vanilla.
Stir in all of the remaining ingredients.
Spread on top of the prepared base and bake at 350 degrees f for about 25 minutes. Cool completely before cutting into squares and serving.