I absolutely adore these Christmas magic bars. Loaded up with layers of Snickerdoodle cookies, chocolate and butterscotch chips, coconut, sweetened condensed milk, M&M’s, and white chocolate, they’re chock-full of flavor! They have a deliciously gooey caramel-like texture. I made them extra festive by using Holiday M&M’s and red sanding sugar. They’re a great addition to any cookie box!
Christmas Magic Bar Recipe
These Christmas magic bars are ridiculously easy to make and full of that classic 7 layer cookie taste I love! I utilized store-bought ingredients to keep things simple, but I think the crust would be so good with homemade Snickerdoodles! It doesn’t get much more festive than this!
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How to Store
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 3 months. Let thaw overnight in the refrigerator before enjoying.
Tips for Success
- 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.
- You can use a gingerbread cookie crust in place of the snickerdoodles. You can also use a plain graham cracker crust as well.
- Use the back of a measuring cup or the bottom of a glass to press the cookie crumbs into the baking dish.
- 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.
- White chocolate bars or chips work for the chocolate drizzle on top of these bars. You can also use vanilla almond bark or white chocolate wafers as well.
- Wipe your knife between cuts to make nice, neat slices.
Christmas Magic Bars Recipe
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
Equipment
- Kitchen Scale (optional)
- 9×13 Baking Pan
- Food Processor (optional)
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
- Nutritional information does not include optional ingredients.
How to Make Christmas Magic Bars Step-by-Step
Make the Crust: Preheat oven to 350°F, line a 9×13-inch pan with parchment paper or spray it with nonstick spray, and set aside. To make the cookie crumbs, place 25 snickerdoodle cookies in a food processor. Process the cookies into crumbs, reaching 3½ cups of cookie crumbs. In a medium bowl, combine the cookie crumbs with ½ cup of melted unsalted butter. Mix well. Press the crumb mixture into the base of the prepared pan.
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).
Bake the Bars: Bake 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.
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