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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.
Prep Time18 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: Christmas Baking, Christmas Cookies, Cranberry, Dark Chocolate, Magic Bars, Shortbread Cookies


  • 9 x 13 Cake Pan
  • Measuring Cups & Spoons
  • Cooking Spray
  • Spatula
  • Electric Mixer


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


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