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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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A Christmas inspired version of Seven-Layer Bars, using a gingersnap crust and adding dried fruit, crystallized ginger, coconut and chocolate morsels. Ingredients:
2 cups ginger cookie crumbs (i use anna's ginger thins, but any crisp gingersnap-type cookie will do) |
3 tbsp. butter, melted |
1 1/2 cups chocolate chips |
1 cup white chocolate chips (i use ghirardelli - they seem to melt better and don't scorch as easily) |
3/4 cup dried cranberries |
1/2 cup dried apricots, chopped |
2 tsp. minced candied ginger |
3/4 cup chopped pecans |
3/4 cup shredded coconut |
1 14-oz. can sweetened condensed milk |
Directions:
1. Preheat oven to 350 degrees F. Butter a 8 x 8 or 9 x 9 inch baking dish.
2. Combine crumbs and butter, and press into bottom of baking dish.
3. Sprinkle with chocolate/white chocolate morsels, cranberries, apricots, ginger, nuts and coconut.
4. Drizzle with sweetened condensed milk
5. Bake for 30 minutes or until golden brown.
6. Let cool completely, then cut into squares with a sharp knife.
7. Measurements are estimates - a little more or less of anything is fine.
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