AUTHORS DESSERT RECIPES

HOLIDAY BARS

holiday bars
Holly Clegg
Written by Holly Clegg

from Too Hot in the Kitchen cookbook

Holiday ingredients create an easy festive bar cookie perfect when you have a cookie swap or need to whip up a divine treat fast!

48 servings

Ingredients:

  • 1 1/2 cups gingersnap crumbs
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries
  • 1/3 cup white chocolate chips
  • 1/3 cup chopped pecans
  • 2/3 cup of (14-ounce) can fat-free sweetened condensed milk

Directions:

  1. Preheat oven 350° F. Coat 13x9x2-inch pan with nonstick cooking spray.
  2. In prepared pan, mix gingersnaps, butter, and vanilla; press into pan.
  3. Sprinkle cranberries, white chocolate chips, and pecans evenly over gingersnap crust. Drizzle sweetened condensed milk over top. Bake 15-20 minutes or until bubbly and light brown.

Nutritional information per serving:

Calories 57 Calories from fat 42% Fat 3g Saturated Fat 1g Cholesterol 4mg Sodium 34mg Carbohydrate 8g Dietary Fiber 0g Sugars 6g Protein 1g Dietary Exchanges: 1/2 other carbohydrate, 1/2 fat

 

Shop at www.hollyclegg.com and use promo code DIABETV2014 for 25% off all cookbooks.

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About the author

Holly Clegg

Holly Clegg

With over 1 million cookbooks sold, Holly Clegg has become a healthy culinary expert on practical easy, healthy recipes through her best-selling trim&TERRIFIC® cookbook series, including the more health focused cookbooks, Diabetic Cooking with the ADA, Eating Well Through Cancer and Eating Well to Fight Arthritis.

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