Description
A sticky-sweet traybake that nails chewy texture, bright cherry pops, and buttery base — perfect for parties, holiday trays, or a serious snack stash. Easy to throw together, even easier to eat.
Ingredients
Scale
For the base
- 1½ cups (190 g) all-purpose flour
- 1 cup graham cracker crumbs (about 10–12 crackers, crushed)
- 2/3 cup packed brown sugar
- 1 tsp baking powder
- ½ tsp fine salt
- 1 cup (225 g) unsalted butter, melted
For the filling
- 4 cups finely shredded unsweetened coconut
- 2 (14 oz) cans sweetened condensed milk
- 2 (10 oz) jars maraschino cherries, well drained and roughly chopped
- 2 tsp pure vanilla extract
- 1 tsp almond extract
Instructions
- Heat the oven & prep pan. Preheat to 325°F (163°C). Grease a 9×13-inch baking dish or line it with parchment for easy removal.
- Make the crust. In a medium bowl, whisk together the flour, graham crumbs, brown sugar, baking powder, and salt. Stir in the melted butter until the mixture clumps and holds when pressed.
- Press into pan. Press the crumb mixture evenly across the bottom of the prepared pan; use the bottom of a measuring cup for an even finish.
- Mix the filling. In a large bowl, combine the shredded coconut, condensed milk, chopped cherries, vanilla, and almond extract. Stir until everything is evenly coated.
- Assemble and bake. Spread the coconut-cherry mixture over the crust in an even layer. Bake for 35–40 minutes, or until the edges are golden and the center looks set.
- Cool then chill. Allow the pan to cool on a wire rack for about an hour. Cover and refrigerate for at least 4 hours (overnight is ideal) so the bars firm up for clean slicing.
- Slice and serve. Lift from the pan, slice into squares, and enjoy chilled or at room temperature.
Bold tip: Drain the cherries thoroughly — excess liquid makes the bars too soft.
Notes
- Make-ahead & storage
- Store airtight in the fridge up to 1 week. For longer storage, wrap individual squares and freeze for up to 3 months; thaw in the refrigerator.
- Gluten-free swap
- Want these gluten-free? Replace the all-purpose flour with a 1:1 gluten-free baking blend and use certified gluten-free graham crumbs. Everything else stays the same.
- Bold tip: Chill before cutting — chilling makes neater slices and a better chew.