These Cranberry White Chocolate Magic Bars are a rich, buttery crust, topped with a creamy coconut and cranberry filling, and finished off with a sprinkle of white chocolate chips. The combination of cranberries, coconut, and white chocolate gives them a festive, sweet flavor that’s ideal for Christmas (I am adding a few to my Christmas Dessert Charcuterie Board) or any winter gathering. It is a sweet, indulgent treat based on Anna’s recipe at Hidden Ponies. I think they would make a thoughtful (and delicious) homemade gift, too! For the same ‘magic’ in a brownie, try my Cherry Chocolate Magic Brownies, too!
Ingredients & Substitutions
- Crust: The crust is a buttery, shortbread-like base made from a mixture of all-purpose flour, granulated sugar, and cold, cubed unsalted butter. It is partially baked for about 12 minutes before adding the toppings.
- Egg: The egg (at room temperature) helps bind the ingredients together, creating a smooth, creamy layer that keeps the cranberries and coconut in place for firm, easy-to-slice bars.
- Sweetened Condensed Milk: The sweetened condensed milk in this recipe is the “magic” ingredient that makes these bars so special! It adds a silky sweetness and helps hold everything together, creating that perfect creamy layer. Be sure to grab the right can—sweetened condensed milk—not evaporated milk (which you should not use in this recipe).
- Dried Cranberries: Dried cranberries (Craisins) add a sweet and tart flavor to the bars. By using dried cranberries, these bars can be made year-round, no need to wait for the holidays or when cranberries are in season!
- Coconut: Sweetened shredded coconut adds a nice chewy texture and a sweet, tropical flavor.
- White Chocolate Chips: Look for good quality white chocolate chips (made with real cocoa butter, milk solids, and vanilla) for a smooth, creamy texture that melts well.
Can I Use Fresh Cranberries Instead Of Dried Cranberries?
I don’t recommend using fresh cranberries in these bars because they are much more sour than dried cranberries and have too much moisture. But, if you do use fresh ones, you’d need to sweeten them first or cook them to soften the tartness. Dried cranberries are really the best choice for these bars!
Can I Make Cranberry White Chocolate Magic Bars Without Coconut?
Yes, you can make the Cranberry White Chocolate Magic Bars without coconut! If you’re not a fan of coconut, you can replace it with something else like chopped nuts (I like this idea the best), more dried cranberries, or even oats. This will still give the bars a yummy texture and keep them delicious!
How To Store Cranberry White Chocolate Magic Bars
To store Cranberry White Chocolate Magic Bars, let them cool completely, then cover them tightly with plastic wrap or store them in an airtight container. Keep them at room temperature for up to 3-4 days. For longer storage, you can refrigerate them for up to a week. Or, get a head start on holiday treats and freeze them for later!
How To Freeze Cranberry White Chocolate Magic Bars
To freeze the Cranberry White Chocolate Magic Bars, first, let them cool completely. Next, cut them into squares. Then, place the bars in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer them to an airtight container or freezer bag, separating layers with parchment paper. Finally, store them in the freezer for up to 3 months. Let the bars thaw in the refrigerator overnight or at room temperature for a few hours.
Cranberry White Chocolate Magic Bars
Ingredients
- 2 ½ cups (312.5 g) all-purpose flour
- ⅔ cup (133 g) granulated sugar
- 1 cup (2 sticks / 227 g) unsalted butter, cold, cubed
- 1 large egg, room temperature
- 1 can (14 ounces) sweetened condensed milk
- 1 cup (100 g) dried cranberries
- 1 bag (7 ounces) sweetened shredded coconut
- 1 cup (182 g) white chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment and up the sides. Set aside.
- In a medium bowl, stir together the flour and granulated sugar.
- Add the butter cubes. Using a pastry blender or your fingers, cut them into the flour mixture until the mixture resembles coarse crumbs.
- Press the mixture evenly into the prepared pan, ensuring it is firm and compact. Bake for 12 minutes. The crust will not brown significantly.
- While the crust bakes, whisk together the egg and sweetened condensed milk in a large bowl until smooth. Stir in the dried cranberries and shredded coconut until evenly combined.
- Pour the mixture evenly over the partially baked crust. Sprinkle the white chocolate chips evenly over the top.
- Bake for an additional 18–22 minutes, or until the edges are golden and the center is set.
- Remove the pan from the oven and allow the bars to cool completely in the pan.
- Once cool, use the parchment paper overhang to lift the bars out of the pan.
- Cut into squares or bars for serving.
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What the Test Kitchen had to say about this recipe:
Autumn
These bars are pretty good. The cranberries give them a sweet and tart flavor, and the white chocolate adds just the right amount of sweetness. Even though I'm not a fan of coconut, it didn't overpower the other flavors.
Elizabeth
These would not be my first choice to grab for a dessert, but they were not too bad! I would have liked a little thicker crust.
Bella
Even though I don't love coconut, it does blend in well with the other flavors. And, they are so pretty!
Annabelle
These would be a popular holiday treat, I think. The cranberries and white chocolate make a great mix, and the coconut is there, but it’s not too strong.
Selena
These magic bars are a great treat! The cranberries add a fun twist, and the white chocolate is delicious. If you’re not a fan of coconut, don't worry – it’s not overwhelming.
