2 cups Danish Butter Cookies crumbs (12-ounce tin Dutch Butter Cookies)
1/3 cup crystallized sliced ginger, coarsely chopped
¾ cup (stick and a 50 percent) butter, melted
1 (14-ounce) can sweetened condensed milk
1 ½ cups white-chocolate chips
1 ½ cup sweetened flaked (or shredded) coconut
1 ½ cup macadamia nuts, coarsely chopped
¾ cup dried cranberries
½ cup environmentally friendly candied cherries, quartered
Directions: Preheat oven to 350 degrees and position the rack in the middle of the oven. Frivolously spray with a nonstick cooking spray and line a 9-by-13-inch baking pan with parchment paper.
Put cookies and coarsely chopped ginger into a food items processor and pulse until eventually cookies are crumbs. (You can also crush cookies inside a substantial plastic storage bag.)
Incorporate cookie crumbs and butter. Push into the bottom of the well prepared pan. Pour sweetened condensed milk evenly more than crumb combination. Layer evenly with chocolate chips, coconut, nuts and fruit. Press down firmly with a fork.
Bake 25 minutes or right until frivolously browned. Cool completely. Very carefully take away from pan and slash into bars or diamonds.
Tends to make 24 bars
From Miles Smith
Note: Do not overbake. The ginger, which can be overpowering, could be minimize in 50 percent if you love ginger, go for entire measure.