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A plate of cranberry magic bars with coconut, pecans, and chocolate.

Cranberry Magic Bars

An easy cranberry, chocolate, and coconut dessert from Genevieve Ko's Better Baking.
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Prep Time 1 hour
Cook Time 20 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 299
Ingredients Method Notes

Ingredients
  

  • 9 graham crackers 141 g, broken
  • ¾ cup pecans, toasted and chopped 82 g
  • ½ cup plus 3 tablespoons sugar 104 g
  • 5 tbsp unsalted butter, melted and cooled 70 g
  • 2 cups fresh or thawed frozen cranberries 220 g
  • ¼ cup fresh orange juice 59 g
  • ¼ cup unsweetened coconut flakes, broken up if large 24 g
  • 1/4 cup chopped bittersweet chocolate 42 g

Method
 

  1. Position a rack in the center of the oven and preheat to 350°F. Coat an 8-inch square baking pan with nonstick cooking spray. Line the bottom and sides with foil or parchment paper, and spray again.
  2. Combine the graham crackers, ¼ cup (27 g) of the pecans, and the 3 tablespoons sugar in a food processor and pulse until the crackers and nuts are finely ground. Add the butter and pulse until fine crumbs form.
  3. Transfer the mixture to the prepared pan and press into an even layer. To get a completely flat bottom, press in the mixture with the bottom of a dry measuring cup.
  4. Bake the crust until the edges are golden brown and the center is dry to the touch, 12 to 15 minutes. Cool in the pan on a wire rack for 5 minutes. (Leave the oven on.)
  5. Meanwhile, combine the cranberries, orange juice, and the remaining ½ cup (104 g) sugar in a small saucepan and bring to a boil over medium heat. Boil, stirring occasionally, until the mixture is the consistency of jam and has reduced to 1 cup, 8 to 10 minutes.
  6. Pour the topping over the crust and spread in an even layer. Sprinkle the coconut and the remaining ½ cup (55 g) pecans evenly on top and gently press into the cranberry mixture. Scatter the chocolate evenly over the top and press it in.
  7. Bake the bars until the filling is gently bubbling and the coconut is golden brown, about 20 minutes.

Notes

The bars are best the day they're made but will keep in the refrigerator for up to 3 days.