Cranberry Magic Bars

Sweetened condensed milk supplies the “magic” in the traditional version of these bars, cementing the nuts, coconut, and chocolate chips to the graham cracker crust. Here, a quick cranberry jam holds the toppings in place, and caramelizes as the bars bake.

makes 16

no eggs

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.

8. Cool completely in the pan on a wire rack. Lift the bars out of the pan using the sides of the foil or paper. Cut into 16 squares.

MAKE AHEAD

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