Threw these together the other night on a whim -- idea was good but cake mix not the best -- bubbled up over edges, and was crust stayed too dry in places. Edges also baked way before the insides did, so probably better for Baker's Edge pan. Next time I'll just make a good butter-cookie-like crust and then following the remaining steps...Ingredients
1/2 cup + 2Tbsp butter
1 box white cake mix
1 cup dried sweetened cranberries
12oz (1 bag) white chocolate chunks
1 cup coconut
14oz (1 can) sweetened condensed milk
Directions
1. In a 13x9 pan (or a Baker's Edge pan) melt 1 stick+2Tbsp butter, then sprinkle cake mix over top.
2. Layer cranberries, chocolate chunks, and coconut evenly over top.
3. Drizzle condensed milk evenly over pan.
4. Bake at 350 for 30-40min, until bubbly and golden brown on edges.
5. Let cool *completely* before cutting; drizzle white chocolate frosting/drizzle over top for decoration.
1/2 cup + 2Tbsp butter
1 box white cake mix
1 cup dried sweetened cranberries
12oz (1 bag) white chocolate chunks
1 cup coconut
14oz (1 can) sweetened condensed milk
Directions
1. In a 13x9 pan (or a Baker's Edge pan) melt 1 stick+2Tbsp butter, then sprinkle cake mix over top.
2. Layer cranberries, chocolate chunks, and coconut evenly over top.
3. Drizzle condensed milk evenly over pan.
4. Bake at 350 for 30-40min, until bubbly and golden brown on edges.
5. Let cool *completely* before cutting; drizzle white chocolate frosting/drizzle over top for decoration.
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