Coconut-cranberry bars with pecans are delicious and festive looking sweets. I love the combination of the coconut, cranberry, pecans and chocolate chips. What is fun about these bars is that you can pick a combination of your chocolate chips. In this recipe, I choose bittersweet because I like dark chocolate and butterscotch chocolate chips as I like that flavor as well. But instead of butterscotch, you can use mint, white or what other chocolate chips you enjoy.
Preheat oven to 350 deg F. Line a 9 by 13-inch baking dish or pan with parchment paper or waxed paper and leave a 2-inch overhang. Mix together graham cracker crumbs and melted butter. Press on the bottom of the pan.
In a separate mixing bowl, combine, sweetened condensed milk, dried cranberries, pecans, coconut, and both chocolate chips. Mix well and layer over graham cracker crust. Bake for 25-30 minutes until golden brown. Using parchment overhang, carefully lift and transfer to wire rack. Cool completely. Cut into 36 bars and store in airtight container for up to 3 days in refrigerator if they even last that long. Serves 36.