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Ingredients
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ gingerbread cookie mix
- Butter, water and egg called for on cookie mix package SAVE $
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1 1/2 cups white vanilla baking chips
- 1 cup chopped pecans
- 1/2 cup sweetened dried cranberries
- 1/2 cup flaked coconut
Preparation
Step 1
Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Press dough in bottom of pan.
Bake 15 minutes. Pour condensed milk evenly over surface. Sprinkle white vanilla baking chips, pecans, cranberries and coconut evenly over top. Bake 18 to 20 minutes or until bubbling along edges and coconut is lightly toasted. Cool completely on cooling rack, about 2 hours. Cut into 8 rows by 4 rows.