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Gingerbread 7 Layer Bars

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Gingerbread 7 Layer Bars
  • Prep Time 15 min
  • Total Time 2 hr 50 min
  • Servings 32
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The flavor of gingerbread comes through in this easy-to-assemble holiday bar using a cookie mix crust layered with vanilla chips, nuts, cranberries and coconut drizzled with sweetened condensed milk -- a twist on a classic dessert!

Ingredients

1
pouch (1 lb 1.5 oz) Betty Crocker™ gingerbread cookie mix
Butter, water and egg called for on cookie mix package
1
can (14 oz) sweetened condensed milk (not evaporated)
1 1/2
cups white vanilla baking chips
1
cup chopped pecans
1/2
cup sweetened dried cranberries
1/2
cup flaked coconut

Directions

  • 1 Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • 2 In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Press dough in bottom of pan.
  • 3 Bake 15 minutes. Pour condensed milk evenly over surface. Sprinkle white vanilla baking chips, pecans, cranberries and coconut evenly over top. Bake 18 to 20 minutes or until bubbling along edges and coconut is lightly toasted. Cool completely on cooling rack, about 2 hours. Cut into 8 rows by 4 rows.
Tips  

Skip the cooking spray, and line the pan with foil for quick cleanup and easy bar removal.

For a new twist, try half dark and half white chips.

Nutrition Information 
No nutrition information available for this recipe
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