- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted and cooled
- 1 pinch of salt
- 1–14 oz. can sweetned condensed milk
- 10 oz. semi-sweet chocolate chips
- 5–6 oz. Graceland Dried Tart Cherries
- 1 cup chopped pecans
Preheat oven to 350° Fahrenheit. Then in a small bowl mix graham cracker crumbs, the pinch of salt and butter with a fork until it is mixed evenly. Next press the graham cracker crust into a 9x13 inch bakingpan. Use a measuring cup or some object to press the crust fixedly into the pan. Now pour sweetened, condensed milk over the crust and try to span it evenly. Top it with the dried cherries, chocolate chips and pecans, and press them down subtly. Bake the cookie bars for 25-30 minutes until the bars are mildly brown around the edges. Allow the bars to cool for 30 minutes at room temperature and then to allow to cool completely, cover and move them to the fridge. Finally cut the bars and store in fridge.