Who doesn’t love those chocolate coconut seven layer bars? Well, if you like those, then you will love these dream bars–white chocolate, dried cranberries, coconut, a oat-y and crunchy crust all bound together with sweet gooeyness. Although they are sweet, they aren’t over-the-top-so-you-make-a-dentist-appointment-after-eating-one sweet. The dried cranberries provide some tartness in just the perfect amount. I also love the crunchy crust on the both the top and bottom.
I have been making these for years and they are always a crowd favorite. I also love them because they are quick and easy to make–they would be the perfect dish for kids to help! They are wonderfully versatile too–I have taken them to summer BBQs (they are really good straight out of the fridge) and have also taken them to festive holiday parties in the winter.
These little bars certainly are a dream. I hope you think so too!!
White Chocolate Coconut Cranberry Dream Bars:
For the Crust…
- 1 1/4 cups all-purpose flour
- 1 1/4 cups oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Filling…
- 1 1/2 heaping cups dried cranberries
- 1 (14 ounce) can sweetened condensed milk
- 1ish heaping cups of pecan halves
- 1ish cups of flaked coconut
- Preheat oven to 350 degrees. Line a 9 x 13 pan with nonstick tinfoil.
- In a medium-sized mixing bowl, whisk together flour, oats, salt and baking soda.
- Add in the granulated sugar and the brown sugar. Mix until no clumps remain.
- Add in the melted butter and vanilla. Stir until evenly moistened.
- Gently press a little more than half of the mixture into lined baking pan.
- In another mixing bowl, combine the cranberries, white chocolate chips, and pecans. Stir well, then pour over the crust in the baking pan.
- Sprinkle the flaked coconut evenly on top.
- Next sprinkle the rest of the oat crust on top.
- Drizzle the sweetened condensed milk all over the top of the bars. Try to pour evenly, but it will spread when baking, so it isn’t a major concern. (It is too sticky to try to spread with a spatula.)
- Bake for 30 minutes or so, or until your crust on top is lightly golden brown. (You’ll want to check it starting at about 20 minutes.)
- Let cool completely before cutting.