Holiday up your s'mores game by adding tart and chewy cranberries.
1/2 cup (4 oz.) butter, melted, plus extra for greasing pan
1 1/2 cups graham cracker (wafer) crumbs
1 1/2 cups semi-sweet (or dark) chocolate chips
1 cup dried cranberries
Optional: 1 cups unsweetened shredded (or flaked) coconut and/or 1 cup peanuts, or chopped nuts of choice
1 can (300 ml) sweetened condensed milk
1 bag mini marshmallows
Arrange a rack in the middle of the oven and preheat the oven to 350°F. Grease and line a 13x9 baking dish with parchment paper that hangs slightly over the pan (so you can lift the bars out after they're baked). Set aside.
Mix the butter and graham cracker crumbs in a bowl until well combined. Then, pour it into the baking dish and press it into an even layer on the bottom of the dish.
Next, layer chocolate chips, cranberries and nuts/coconut, if using. Pour the condensed milk evenly overtop.
Bake until the sides are golden brown and begin to pull away from the baking dish, about 30 minutes.
Remove from the oven, and turn the broiler on. Scatter the marshmallows over the top of the bars and put the dish under the broiler until the marshmallows are dark golden and toasted, 3 to 4 minutes.
Let cool completely, then refrigerate to set, about 1 hour but ideally, overnight. Using the foil liner as a handle, pull the bars out of the baking dish; remove the foil. Cut the bars into squares. Enjoy!
Tip: To avoid having the marshmallows stick to your knife when cutting the bars, dip the knife in hot water between cuts and wipe it with a clean towel.