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Dessert & Baking|Fresh Fruit

7 Layer Cranberry Bar



  • 3 cups graham cracker crumbs
  • ¾ cup sugar
  • 10 tablespoons butter, melted
  • 1 can sweetened condensed milk
  • 2 ¼ cup white chocolate chips
  • 1 cup chopped walnuts
  • 1 cup shredded coconut
  • 1 ¾ cup dried cranberries
  • For candied cranberries (optional)
  • 4 cups sugar, divided
  • 1 ¾ cup water
  • 1 teaspoon vanilla
  • 12 ounces fresh whole cranberries


  • The candied cranberries have to sit overnight, so make sure to make them ahead of time!
  • In a saucepan combine 2 ½ cups sugar and all of the water and vanilla. Cook over medium heat until sugar is fully dissolved, stirring only once or twice.
  • Once sugar is dissolved, add cranberries and remove from heat.
  • Let the cranberries cool completely before placing in fridge overnight.
  • When you are ready to use the cranberries, strain them (you can keep the syrup if you’d like, but you wont need it for this recipe).
  • Add cranberries to 1 ½ cups sugar and mix together until all cranberries are coated in sugar.
  • Let the candied cranberries sit on baking dish for at least 2 hours before using.
  • Next, preheat oven to 350 degrees for the cranberry bars.
  • Mix together graham cracker crumbs, sugar, and melted butter; press into prepared pan for an even crust. I used a 17.5” x 12.5” baking sheet.
  • Bake for 7-9 minutes.
  • Pour half the can of sweetened condensed milk evenly onto the crust. You can do this while the crust is still warm.
  • In a bowl, mix together white chocolate chips, walnuts, coconut, and dried cranberries. When ready, pour onto crust and distribute evenly.
  • Pour the second half of the sweetened condensed milk over the toppings evenly, making sure to get into the corners of the pan.
  • Bake for 18-20 minutes or until coconut begins to become golden brown.
  • Let cool completely before cutting.
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