Holiday Bars

Holly Clegg
  • Yield: 48 servings


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


  1. Preheat oven 350F. Coat 13 x 9 x 2-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 to 20 minutes or until bubbly and light brown.

Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.


Nutritional Info *per serving

  • Calories 57
  • Fat 3g
  • Saturated Fat 2g
  • Cholesterol 4mg
  • Sodium 34mg
  • Carbohydrate 8g
  • Fiber 0g
  • Sugars 6g
  • Protein 1g