These Christmas 7 layer bars are my go-to holiday treat! Loaded up with layers of Snickerdoodle cookies, chocolate and butterscotch chips, coconut, sweetened condensed milk, M&M’s, and white chocolate, these holiday magic bars are chock-full of flavor! Finished with a drizzle of white chocolate and a sprinkle of red sanding sugar, these Christmas magic bars are gooey, colorful, and perfect for cookie trays or holiday gifting!
Holiday Magic Bars
My Christmas magic bars are simple to make and full of that great 7 layer cookie taste I love, just amped up for the holidays. The buttery Snickerdoodle cookie base holds up so well under layers of sweet chips, coconut, and condensed milk, while the M&M’s add crunch and festive color. Each bar is soft, gooey, and stunningly festive–such an easy way to impress friends and family during the holidays!
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Layer with Intention
Instead of just dumping ingredients on top of the crust, I like to gently press each layer–chocolate chips, butterscotch, coconut, and M&Ms–into the crumb base before adding the condensed milk. This helps the bars bake evenly, prevents sinking or shifting, and ensures each bite has a balanced mix of flavors.
Christmas 7 Layer Bars Recipe
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Food Processor (optional)
Ingredients
- 3½ cups snickerdoodle cookie crumbs (from about 25 cookies)*
- ½ cup unsalted butter melted (1 stick)
- 1 cup milk chocolate chips
- 1 cup butterscotch chips
- 1 cup sweetened shredded coconut
- 14 ounces sweetened condensed milk (1 can)
- ½ cup Holiday M&M’s
- ⅓ cup white chocolate chopped**
- Red sanding sugar optional, for topping
Instructions
- Preheat oven to 350°F. Line 9×13-inch pan with parchment paper or spray it with nonstick spray. Set aside.
- To make the cookie crumbs, place the snickerdoodle cookies in a food processor. Process the cookies into crumbs, reaching 3½ cups of cookie crumbs.3½ cups snickerdoodle cookie crumbs
- In a medium bowl, combine the cookie crumbs with melted butter. Mix well.½ cup unsalted butter
- Press the crumb mixture into the base of the prepared pan.
- On top of the crust, layer the chocolate chips, butterscotch chips, coconut, sweetened condensed milk, and M&Ms (in this order).1 cup milk chocolate chips, 1 cup butterscotch chips, 1 cup sweetened shredded coconut, 14 ounces sweetened condensed milk, ½ cup Holiday M&M’s
- Bake for 25-30 minutes or until the bars are slightly golden brown.
- Place the chopped white chocolate in a microwave-safe bowl. Melt the chocolate and drizzle it over the warm cookie bars.⅓ cup white chocolate
- Top with red sanding sugar, if desired.Red sanding sugar
- Allow bars to cool completely prior to slicing and serving.
Notes
- Instead of using a food processor, crush the snickerdoodle cookies in a blender or place them into a Ziplock bag and smash them with a meat mallet or rolling pin.
- Use the back of a measuring cup or the bottom of a glass to press the cookie crumbs into the baking dish.
- Make sure the condensed milk layer spreads evenly across the other layers. You can lightly shake or tilt the pan to ensure it reaches all corners. This prevents soggy or undercooked edges.
- Gently press the M&Ms into the condensed milk layer to prevent them from sinking or cracking during baking.
- Lightly press on the magic cookie bars before baking to combine all of the ingredients.
- For faster cooling, place the bars in the refrigerator prior to cutting. Be careful if using a glass pan – avoid putting hot glass in the refrigerator or it could shatter.
- Use a small piping bag or a Ziploc with the tip snipped for more controlled, decorative drizzle.
- Wipe your knife between cuts to make nice, neat slices.
- Nutritional information does not include optional ingredients.
How to Make Christmas 7 Layer Bars Step-by-Step
Prep: Preheat your oven to 350°F, line a 9×13-inch pan with parchment paper or spray it with nonstick spray, and set aside. Melt the butter by microwaving it in 30-second increments until liquid. Chop the white chocolate into pieces if needed. To make the cookie crumbs, place 25 snickerdoodle cookies in a food processor. Process the cookies into crumbs, reaching 3½ cups of cookie crumbs.
Make the Crust: In a medium bowl, combine 3½ cups of Snickerdoodle cookie crumbs with ½ cup of melted unsalted butter. Mix well. Press the crumb mixture into the base of the prepared pan. I like to use the back of a measuring cup to get a nice, even layer.
Layer the Bars: On top of the crust, layer 1 cup of milk chocolate chips, 1 cup of butterscotch chips, 1 cup of sweetened shredded coconut, 14 ounces (1 can) of sweetened condensed milk, and ½ cup of Holiday M&M’s (in this order). Make sure the condensed milk layer spreads out evenly over the preceding layers, and gently press the M&M’s into the milk so they don’t sink or crack.
Bake the Bars: Bake your magic bars in the preheated oven for 25-30 minutes or until the bars are slightly golden brown. Place ⅓ cup of chopped white chocolate in a microwave-safe bowl. Melt the chocolate and drizzle it over the warm cookie bars. Top with red sanding sugar, if desired. Allow bars to cool completely prior to slicing and serving.
How to Store and Freeze
Store leftover Christmas magic bars in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
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