Cranberry Bliss Seven Layer Bars


These bars have lots of flavour and can easily be adapted with different dried fruit or nuts to your liking. Great for parties, pot-luck or a yummy treat to bring into the office. 

Recipe adapted from AverieCooks.


  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with parchment paper or aluminum foil, spray with cooking spray and set aside.
  2. Mix together the melted butter and graham cracker crumbs and toss lightly with a fork to coat crumbs evenly.
  3. Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips. The crust will just cover the pan.
  4. Evenly sprinkle with the white chocolate chips, chocolate chips, walnuts, cranberries, and coconut (in that order). Evenly drizzle the sweetened condensed milk over the top.
  5. Bake for about 20 minutes, or until lightly golden brown around edges and the center is mostly set. Watch closely as the coconut can burn easily.
  6. Place pan on a wire rack and allow bars to cool in pan for at least 2 hours, or overnight, before slicing and serving. Bars firm up as they cool. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.


  • ¼ cup Butter, melted (I use unsalted, but salted tames some of the sweetness)
  • ¾ cup Graham Cracker Crumbs
  • ¾ cup White Chocolate Chips
  • ¼ cup Pure Chocolate Chips
  • ¼ cup Walnuts, chopped
  • 1 cup Dried Cranberries
  • 1 cup Sweetened Shredded Coconut Flakes, measured loosely
  • 2/3 can (14-ounce) Sweetened Condensed Milk


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