Indulge in layers of buttery graham crumbs, gooey sweetened condensed milk, festive M&Ms, and crunchy nuts—these Christmas Magic Cookie Bars are the sweetest way to celebrate the holidays.
Why You’ll Love This Recipe
- Ready in under an hour—perfect for those bustling holiday afternoons.
- No frosting required—nature’s candy shower does the decorating for you.
- Crowd-pleaser at cookie swaps, office parties, and family gatherings.
- Make-ahead friendly—bake on Sunday, share all week long.
- Customizable mix-ins let you sneak in nuts, coconut, or extra chocolate.
- Bright red-and-green M&Ms add festive color without extra effort.
- Simple pantry staples—no last-minute store runs.
- Knife‐and‐fork optional—grab a bar and go.
Ingredients
• 2 cups (about 200 g) graham cracker crumbs (use Nabisco or homemade)
• ½ cup (115 g) unsalted butter, melted (anchor brand recommended)
• 1 (14 oz) can sweetened condensed milk (Eagle Brand)
• 1 cup (175 g) semi-sweet chocolate chips (Toll House)
• 1 cup (175 g) butterscotch chips
• 1 cup (80 g) sweetened shredded coconut (optional, for a chewy twist)
• ½ cup (60 g) chopped pecans or walnuts (toasted for extra flavor)
• ½ cup (75 g) red-and-green M&Ms (holiday candy mix)
• Pinch of fine salt (balances sweetness)
Directions
- Preheat and Prep
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. A quick spray of nonstick oil on the paper helps it stay put. - Make the Crust
In a mixing bowl, stir together graham cracker crumbs and melted butter until evenly moistened—think damp sand. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup or an offset spatula. Chilling the crust for 5 minutes firms it up for the layers to come. - Drizzle the Sweetness
Pour the sweetened condensed milk in an even layer over the crust. Tilt the pan gently to spread; you want a thin, glossy blanket of that caramel-like goodness. - Sprinkle the Chips
Scatter the semi-sweet chocolate chips and butterscotch chips evenly on top. For a balanced bite, aim for no more than two chips touching. - Add Coconut, Nuts & Candy
Toss the shredded coconut and chopped nuts together, then sprinkle over the chips. Finish with the festive M&Ms—reserve a handful to press on top after baking if you like extra color. - Bake to Perfection
Bake 18–22 minutes, or until edges turn golden and you see the sweetened milk bubbling around the perimeter. Watch closely—the center firms up as it cools. - Cool and Slice
Let the bars rest in the pan on a wire rack for at least 30 minutes. For clean cuts, chill 1–2 hours, then lift out with parchment overhang and slice into 16 squares using a sharp knife.
Servings & Timing
• Makes 16 festive bars
• Prep Time: 15 minutes (plus a quick 5-minute chill)
• Bake Time: 20 minutes
• Cooling/Chill Time: 1–2 hours
• Total Time: About 1 hour 45 minutes (but most of that is hands-off cooling)
Variations
• Swap pecans for crunchy pepitas for a nut-free twist.
• Use dark chocolate chunks and dried cranberries for a tart bite.
• Peppermint bark pieces on top bring a minty holiday punch.
• Gluten-free graham crumbs and dairy-free butter make these vegan-friendly.
• A swirl of salted caramel sauce before baking adds a salty note.
• White chocolate chips and chopped macadamias for tropical vibes.
Storage & Reheating
Store cooled bars in an airtight container at room temperature for up to 5 days. If you prefer a firmer texture, keep them in the fridge—just let bars sit at room temp 10 minutes before munching. For longer storage, freeze individual squares in a single layer on a baking sheet; once solid, stack with parchment between layers in a freezer bag (lasts up to 3 months). No reheating needed—these bars taste best cool and chewy.
FAQs
Q: Can I freeze these cookie bars?
A: Absolutely—freeze slices individually, then thaw at room temperature for 15–20 minutes.
Q: My bars are too gooey in the center—what went wrong?
A: If the middle feels underbaked, pop them back in for 3–5 more minutes; every oven heats differently.
Q: What if I don’t have sweetened condensed milk?
A: You can gently simmer 1½ cups heavy cream with 1¼ cups sugar until it reduces by half—it’s a bit more work but tastes similar.
Q: How do I keep the M&M colors from bleeding?
A: Press half the M&Ms on top after baking—minimal contact with the goo.
Q: Can I add dried fruit?
A: Sure—chopped dried cherries, apricots, or raisins all work; aim for ½ cup total to preserve texture.
Q: Any tips for nut allergies?
A: Omit nuts and boost coconut or seeds like pumpkin or sunflower for crunch.
Q: Can I scale this recipe to an 8×8 pan?
A: Yes—reduce bake time by 3–5 minutes and expect thicker bars; just keep an eye on the edges.
Q: What causes a crumbly crust?
A: Make sure the butter-to-crumb ratio is right—too little fat, and crumbs won’t bind.
Conclusion
These Christmas Magic Cookie Bars are a festive, sweet treat that bring layers of flavor and fun to your holiday spread. With minimal fuss and maximum color, they’re sure to steal the show at any gathering. Give them a try, leave a comment below, and check out my other cookie recipes for even more holiday baking inspiration!
Christmas Magic Cookie Bars
Ingredients
- 2 cups graham cracker crumbs about 200 g
- 1/2 cup unsalted butter 115 g, melted
- 1 can sweetened condensed milk 14 oz (Eagle Brand)
- 1 cup semi-sweet chocolate chips Toll House
- 1 cup butterscotch chips
- 1 cup sweetened shredded coconut optional
- 1/2 cup chopped pecans toasted
- 1/2 cup M&Ms red and green
- Fine salt a pinch
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper, leaving an overhang for easy bar removal.
- Combine graham cracker crumbs with melted butter until the mixture resembles damp sand, then press firmly into the pan and chill for 5 minutes.
- Pour sweetened condensed milk evenly over the chilled crust, tilting the pan so it coats every corner.
- Sprinkle semi-sweet chocolate chips and butterscotch chips in an even layer on top of the condensed milk.
- Evenly distribute shredded coconut, chopped pecans, and M&Ms over the chip layers, pressing lightly so they stick.
- Bake for 18–22 minutes until the edges are golden and the center is gently bubbling.
- Allow bars to cool in the pan for 30 minutes, then chill 1–2 hours for cleaner cuts before lifting out and slicing into 16 squares.
Notes
Nutrition
