Cherry Pink Delight Bars

• FOR THE BASE:
• 2 cups Graham Cracker Crumbs
• 1/2 cups Butter, Melted
• 1/2 cups Brown Sugar
• 1 Tablespoon All-purpose Flour
• FOR THE MIDDLE LAYER:
• 2 cups Shredded Unsweetened Coconut
• 1 can (10 Oz. Or 300ml Size) Sweetened Condensed Milk
• 20 whole Maraschino Cherries, Chopped
• FOR THE ICING:
• 1/2 cups Butter, Softened
• 3/4 cups Icing (powdered) Sugar
• 2 Tablespoons Whipping (heavy) Cream
• 2 Tablespoons Boiling Water
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Maraschino Cherry Juice (optional)
• Red Food Coloring (optional)

1. For the base:
2. Preheat oven to 300u0b0F.
3. In a bowl, combine the graham cracker crumbs, melted butter, brown sugar and flour. Stir until well combined. Firmly press graham crumb base into a 8"x12" baking dish, lined with parchment paper. Bake for 15 minutes. Remove from the oven and set aside.
4. For the filling:
5. Increase oven temperature to 350u0b0F.
6. In another bowl, combine the shredded coconut with the sweetened condensed milk. Mix until well combined. Add the chopped cherries and mix until just incorporated. Spread the coconut mixture over the base and bake for 20 minutes or until the edges begin to brown. Remove from the oven and cool to room temperature, or cool in the refrigerator.
7. For the frosting:
8. Use an electric mixer to whip butter and icing sugar together until light and fluffy. Add cream and beat for 2 minutes. Add boiling water and beat for 2 minutes.
9. Add vanilla, maraschino juice, and red food coloring and beat for an additional 2 minutes. Spread over cooled cake. Cut into squares.

graham cracker crumbs, butter, brown sugar, allpurpose, unsweetened coconut, milk, maraschino cherries, butter, icing, whipping, boiling water, vanilla, maraschino, red food coloring

Taken from tastykitchen.com/recipes/desserts/cherry-pink-delight-bars/ (may not work)