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Pink Feathers

Chocolate Cranberry Bars

Sugar Spice and Spilled Milk


These Chocolate Cranberry Bars have a kind of granola bar taste, yet they are a sweeter cookie version, very delicious. Nothing could be yummier than a bar cookie made with sweetened condensed milk, peanut butter chips, dried cranberries, and walnuts over a chocolate crust. It’s hard to decide whether to eat them for dessert or breakfast, so why not both?


Recipe adapted from Hershey’s Recipe Collection Cookbook




  1. 2 cups vanilla wafer crumbs (about 60 wafers, crushed)

  2. 1/2 cup unsweetened cocoa powder

  3. 3 tablespoons sugar

  4. 2/3 cup (or 10 2/3 tablespoons) cold butter, cut into pieces

  5. 1 can (14 ounces) sweetened condensed milk

  6. 1 cup peanut butter chips

  7. 1 1/3 cups (6 ounce package) sweetened dried cranberries or 1 1/3 cups raisins

  8. 1 cup coarsely chopped walnuts



Preheat oven to 350 degrees F. Place the vanilla wafers in a food processor; process until finely crushed. Add the cocoa, sugar, and butter; process until mixture is crumbly. Press mixture evenly on bottom and 1/2 inch up sides of a 9 x 13-inch baking dish. Pour sweetened condensed milk evenly over crumb mixture; sprinkle evenly with peanut butter chips and dried cranberries. Sprinkle nuts on top; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand several hours before cutting into bars and serving. Makes 36 bars.


 Here are step-by-step directions…


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