Christmas 7 Layer Bars Recipe

featured christmas 7 layer magic cookie bars

Course: Bars, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 30

Cool Time: 2

Total Time: 2 45

Servings: bars

Calories: 423kcal

Author: Becky Hardin

These Christmas 7 layer magic bars are soft, gooey, and bursting with layers of Snickerdoodle crumbs, chocolate, butterscotch, coconut, condensed milk, and festive M&M’s. Finished with a white chocolate drizzle and red sanding sugar, they’re ideal for holiday dessert tables or gifting.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9x13 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 9x13-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

*You can use a gingerbread cookie crust in place of the snickerdoodles. You can also use a plain graham cracker crust as well.

**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.

Tips:

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.

Make-Ahead: These bars can be baked ahead and frozen uncut for up to 1 month. Thaw overnight in the fridge and cut for fresh presentation.

Storage: Store 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.

Nutrition