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White Chocolate Cherry Diamonds




Source of Recipe


Unknown


List of Ingredients




White Chocolate Cherry Diamonds


1 cup gluten-free oats
1/2 cup butter or 1/2 cup margarine, melted
1 cup gluten-free graham cracker crumbs
1/3 cup brown sugar
2 cups flaked coconut, large flaked
1 (250 ml) jar green maraschino cherries, drained and finely chopped
1 (250 ml) jar red maraschino cherries, drained and finely chopped
6 ounces white chocolate, coarsely chopped (I use the chips)
1 (5 ounce) can sweetened condensed milk



Recipe



Preheat oven to 350°F.

Grease a 13 x 9 pan and set aside.

Place oats in a bowl and toss with a 1/4 cup of the melted butter.

Spread the oats on a cookie sheet and toast in the oven for 10 - 15 minutes until golden.

Combine the toasted oats with the graham cracker crumbs, brown sugar and the remaining butter.

Press into the prepared pan.

Bake at 350°F for 10 minutes.

In a bowl combine the coconut, chopped red and green cherries and the white chocolate.

Spread the coconut mixture over the cookie base.

Drizzle the condensed milk over the coconut to cover completely.

Bake for another 30 to 35 minutes until golden brown around the edges.

Cool and cut into squares.