Ingredients

The following ingredients have 16 Servings
  • 1 pouch (1 lb 1.5 oz Betty Crocker™ gingerbread cookie mix)
  • 1/2 cup {1 stick} butter
  • 1 tbsp water
  • 1 egg
  • 1 can (14 oz sweetened condensed milk)
  • 12 oz bag white vanilla baking chips {or white chocolate chips}
  • 1 cup chopped pecans
  • 1/2 cup sweetened dried cranberries
  • 1/2 cup flaked coconut

Instruction

  • Preheat 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 squares, 8 rows by 4 rows.