Coconut Cranberry Bars

Coconut Cranberry Barsby Ellen Miller-Goins

This is a little embarrassing because it illustrates my eating problem but a few years back Joan Douglass, former owner of Wildflower B & B in Angel Fire, brought a plate of goodies to the newspaper. I found these bars so delicious I ate them all!

Then, because I was ashamed that no one got any, I asked Joan for the recipe and made some more so someone else could have some. They are really good and every time I make them someone asks for the recipe.

  • 1 1/2 cups Graham Cracker Crumbs
  • 1/2 cup melted butter
  • 1 1/2 cups vanilla or white chocolate chips,
  • 1 1/2 cups dried cranberries,
  • 1 cup coconut,
  • 1 cup chopped pecans
  • 1 can sweetened condensed milk

Preheat oven to 350º

Combine graham cracker crumbs and melted butter, then press into a 13 x 9” pan. Combine vanilla or white chocolate chips, dried cranberries, coconut, pecans and sweetened condensed milk. Spoon evenly over crust and press lightly.

Bake for 25 – 30 minutes until edges are brown.

Cool & cut. Enjoy!

(Full disclosure: While looking for a photo, I found that Eagle Brand has this recipe on its website.)

Editor’s Note: The Chronicle welcomes submissions of tested recipes. If the recipe is from a copyrighted source, please be sure to credit the writer or source. Submit to