Coconut-Cranberry Bars with Pecans

Coconut-Cranberry Bars with Pecans

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NancyLou 7

"Easy and delicious! Family and friends truly enjoy these wonderful bars. I hope you do as well!"
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1 h 40 m servings 162 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper or grease.
  2. Mix graham cracker crumbs and butter together in a bowl; press into the prepared baking dish.
  3. Stir cranberries, sweetened condensed milk, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over the graham cracker crust.
  4. Bake in the preheated oven until edges are golden brown, 25 to 28 minutes; cool on a wire rack.


  • Cook's Note:
  • Feel free to use fat-free sweetened condensed milk and low-sugar dried cranberries.
  • The parchment paper makes cutting and cleanup a breeze.
  • Vanilla chips can be substituted for the white chocolate chips. Semisweet chocolate chips can be substituted for the bittersweet.


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I use fat-free sweetened condensed milk and low sugar dried cranberries with great results. Parchment paper is key. Always a hit!

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