Coconut and Cherry Christmas Bars

Coconut Cherry Christmas Bars:

This could be classified as vintage iconic American. I think Betty Crocker did a similar version of it and it's been adapted through the years. Here's my favorite recipe for Coconut, Cherry Bars.

Here's what you'll need:

Preheat the oven to 350 degrees

1 - 8" X 8" pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour. I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Yield: approximately 16 bars - 2" X 2".

Crust:

1 1/2 C Crushed Graham Crackers

2 TBS Dark Brown Sugar

A Pinch of Salt

8 TBS Butter, melted

Filling:

1 Can of Sweetened Condensed Milk
1 C Flaked Coconut

Icing:
1 1/2 C Confectioner's Sugar
2 TBS Butter
1/2 tsp Vanilla
1 TBS Maraschino Cherry Juice
1/2 C Chopped Maraschino Cherries

Crust:
In a mixing bowl:
Graham Crackers
Sugar
Salt
Butter
Mix well to combine.
Press evenly in the bottom of the pan.
Bake 10 minutes.
Remove pan to a rack to cool completely.

Filling:
In a small mixing bowl:
Milk
Coconut
Whisk well.
Spread evenly over the Crust.
Bake 25 minutes.
Remove pan to a rack to cool completely.

Icing:
In a medium mixing boel:
Sugar
Butter
Vanilla
Cherry Juice
Cherries
Mix well.
Spread evenly over the Filling.
Cut into Squares.
Transfer to a serving Platter.

Enjoy!
Peace in the Kitchen!