Dark Chocolate Cranberry Shortbread Magic Bars
This recipe combines three of my favorite baking recipes, Dark Chocolate & Cranberry cookies, Shortbread, and Magic Bars into one delicious Christmas treat.
Equipment
- 9 x 13 Cake Pan
- Measuring Cups & Spoons
- Cooking Spray
- Spatula
- Electric Mixer
Ingredients
Melt-in-Your-Mouth Shortbread Crust
- 1 Cup Butter Softened
- 1/2 Cup Icing (Confectioners') Sugar
- 1/4 Cup Cornstarch
- 1 1/2 Cups All-Purpose Flour
- 1 Pinch Salt
Magic Bar Filling
- 1 1/2 Cups Semi-Sweet Chocolate Chips
- 1/4 Cup White Chocolate Chips
- 2/3 Cup Dried Cranberries
- 1 Cup Chopped Pecans
- 1 1/2 Cups Shredded Coconut
- 1 Can Sweetened Condensed Milk
Instructions
Baking the Crust
- Preheat oven to 350° F
- Whip softened butter until light and fluffy
- Gently mix in the confectioners sugar, flour, cornstarch, and salt until just barely wet
- Mix on low for 1 minute until thoroughly blended
- Whip on high for 3 minutes
- Spread evenly across the bottom of the greased 9x13 cake pan
- Bake for 12 - 14 minutes until the edges start to turn golden brown
- Remove from oven and set on counter to cool for 4-5 minutes
Making the Magic Bar Filling
- Turn oven up to 375° F
- Layer the Dark Chocolate Chips on top of the shortbread crust
- Sprinkle on the White Chocolate Chips
- Add the cranberries, making sure that they are spread evenly across the top
- Add the chopped pecans
- Top with shredded coconut
- Open and gently pour the sweetened condensed milk across the top, making sure to cover as much of the coconut as possible.
- Return to the oven and bake for 18 - 20 minutes, until the coconut starts to brown in some areas
- Remove from the oven and let cool before cutting into bars