Featured Recipe
No-Bake Holiday Bars
By Kate
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Cold fruit and nut bars held together with sweetened condensed milk and cherry juice, crushed crackers for texture. Uses pecans swapped for walnuts, marshmallows replaced with dried apricots for chew. Chilling time slightly extended for better set. A no-bake twist on a classic. Mix dry first, add liquid slowly to control consistency. Press firm, fridge till solid. Cut clean bars. Keeps refrigerated to avoid sogginess. Great for make-ahead snacks or gifting. Watch texture, not clock. Use whatever dried fruit on hand, swap nuts as needed. Monitor moisture; too wet means soft bars, add cracker crumbs to fix.
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Prep:
35 min
Cook:
0 min
Total:
35 min
Serves:
18 servings
holiday recipes
snack ideas
no-bake desserts
Introduction
No ovens. No baking. Just cold assembly and chilling. Familiar crunch from crushed graham crackers with toasted walnuts replacing pecans for a roasted note. Sweetened condensed milk acts like glue but watch moisture balance or bars fall apart. Dried apricots swapped in place of marshmallows for chew, subtle chew over gooey softness. Sweet cherry juice or apricot syrup added carefully to make mixture stick without soggy mess. Pressing firmly matters here, bars hold shape better. Refrigeration crucial, patience pays off in easy sliceable bars. Great for holiday gifts or lunch box treats when oven’s off limits or time’s tight.
Ingredients
About the ingredients
Starting with graham crackers crushed not pulverized provides necessary structure with bite. Toast walnuts for enhanced aroma, do this off heat to prevent burning. Dried fruit chopped just chunky enough to give toothsome pops but not overwhelm dry mix. Sweetened condensed milk provides sticky binding and sweetness. Add reserved cherry juice incrementally — it hydrates mixture so bars hold but don’t get mushy. If too wet add more cracker crumbs to balance. Dried apricots instead of marshmallows yield a less sticky, drier bite but chewy contrast. Coconut adds texture; unsweetened avoids overpowering sweetness. Adjust nuts or fruit depending on tastes or availability.
Method
Technique Tips
Spraying pan fully with nonstick spray is non-negotiable or bars will stick hard. Coarse cracker crumbs important — overprocessing creates powdery texture resulting in crumbly bars. Toast walnuts until aromatic, watch for quick color shift. Mixing dry ingredients first ensures even distribution of nuts, fruits, and crumbs. Adding sweetened condensed milk next introduces stick, stir until uniform. Then slowly add cherry juice; stop when you can squeeze a handful and mixture holds without dripping wet or crumbly. Pressing mixture firmly into pan compacts crumbs and helps bars hold together after chilling. Fridge minimum 8 hours recommended — shorter times yield softer bars prone to crumbling. Use hot knife dipped in warm water for clean slices without tearing. Store in fridge to maintain firmness.
Chef's Notes
- 💡 Crush graham crackers gently. Too fine? Bars crumble. Aim for a coarse texture. Check visually; they need structure.
- 💡 Walnuts toasted in a dry pan. Watch carefully. Aroma signals readiness, but keep a close eye to avoid burning.
- 💡 Dried fruits should be chunky. Not pulverized. Keep pops of flavor intact. Big chunks add texture; maintain chew.
- 💡 Cherry juice or apricot syrup must be added slowly. Too much too fast, mixture turns mushy. Control moisture carefully.
- 💡 Press mixture firmly into pan. Creates solid base. If too soft, next time you didn't compact enough. Experiment with pressure.
Kitchen Wisdom
What if the bars crumble?
Press mixture more firmly next time. Overcrushing can ruin texture. Balance moisture.
Can I use different fruits or nuts?
Absolutely. Almonds, figs, dates work well. Swap as needed for flavor.
What's the best way to store these?
Refrigerate to maintain firmness. Keep in airtight container. Prevent moisture.
How long can I leave the bars in the fridge?
Up to a week. But watch for texture changes. Soft or crumbly? Not ideal.
