Ingredients 1/2 cup cold water 1 1/3 cups nonfat dry milk powder 3/4 cup SPLENDA(r)GRANULAR 1 Tbsp. lemon juice 1 Tsp. coconut extract 24 (2 1/2 inch) chocolate graham cracker squares, made into crumbs 2 cups chopped fresh or frozen cranberries 2 Tbsp. chopped pecans 2 Tbsp. mini chocolate chips 2 Tbsp. flaked coconut
Directions Place cold water in a 2-cup glass or measuring cup. Stir in dry milk powder until mixture makes a smooth paste. Cover and microwave on HIGH (100% power) for 45 to 60 seconds or until mixture is very hot, but not to the boiling point. Stir in SPLENDA(r)GRANULAR. Mix well to combine. Cover and refrigerate for at least 2 hours before using. Preheat oven to 350°. Spray a 9-by 9-inch cake pan with butter-flavored cooking spray. In a large bowl, combine lemon juice, coconut extract, and refrigerated milk mixture. Gently stir in graham cracker crumbs and cranberries. Spread batter evenly into prepared cake pan. Evenly sprinkle pecans, chocolate chips, and coconut over top. Bake for 25 to 30 minutes or until bars feel firm near center. Place cake pan on a wire rack and allow to cool completely. Cut into 16 bars.
HINT: A self-seal sandwich bag works great for crushing graham crackers.
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