The Christmas baking that never was and now I have an odd assortment of various items in my pantry, like sweetened condensed milk. They are just begging to be used. Not what I had in mind for them at the time, but Christmas is over and now I want something quick. So here is another Eagle Brand bar cookie.
A bit of an update on the home front: Dishwasher is hooked up and working. The guest room is dried out, insulation, wallboards and ceiling tiles have been replaced and everything is repainted. The one thing that remains is replacing the cut out sections of the underlay and cleaning the stained carpet. If that can be done next week, the furniture goes back and the downstairs hallways will be finally free of clutter. Make the bed and hang the blinds. After that I can send out a few out of town invites. We have a first class queen sized bed down there that remains untouched by the dishwasher flood. I wonder who will be our first guest?
WHITE CHOCOLATE FRUIT BARS
2 cups graham crumbs
3/4 cup butter, melted
1 can [300 ml] regular or low fat sweetened condensed milk
3/4 cup dried cranberries
3/4 cup finely chopped dried apricots
1-1/2 cups white chocolate chips
• Preheat oven to 350F. [325F for glass dish]
• Combine graham crumbs with butter; press evenly onto parchment paper-lined 13 x 9" baking pan.
• Pour Eagle Brand evenly over crumb crust.
• Sprinkle the cranberries, chopped apricots and white chocolate chips on the top.
• Press down firmly.
• Place in preheated oven and bake for 20-25 minutes or until edges become lightly browned.
• Cool thoroughly and chill.
• Cut into 24 bars.
