- 2 cups graham cracker crumbs (about 13 whole graham crackers)
- 1/2 cup melted coconut oil
- 1/2 cup rolled oats
- 2 teaspoons orange zest
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 cups white chocolate chips*
- 1 cup chopped pecans
- 1-1/2 cups unsweetened, flaked coconut
- 1 cup dried cranberries
- 1/2 cup diced candied orange peel
- 1/2 cup chopped pistachios
- 2 (7-ounce) cans sweetened condensed coconut milk**
Preheat oven to 350°. Spray a 9 x 13-inch pan with oil and line the bottom with either parchment paper or aluminum foil, leaving overlap on the sides of the pan so the bars can be lifted out once cooled.
In a medium bowl, combine graham cracker crumbs, melted coconut oil, oats, zest, cinnamon and salt. Toss with hands until well combined (the mixture should hold together when squeezed). Pour the mixture into the prepared pan and press it into an even layer. Using the bottom of a glass or measuring cup will help. Sprinkle the white chocolate chips over the crust, then the pecans, coconut, cranberries and candied orange peel. Finish with the pistachios. Pour the sweetened condensed coconut milk evenly over the top, and spread the top with a rubber spatula to make sure it’s evenly distributed. Bake in preheated oven for 25 to 30 minutes until the edges are golden brown. Allow to cool completely (1-2 hours) before lifting the bars out of the pan to slice and serve.
*I use Organica brand white chocolate bars (chopped up) for non-dairy white chocolate chips. Dark chocolate chips are just as tasty.
**Available at natural food stores. One (14-ounce) can of sweetened condensed milk can be used as well.