These Christmas Magic Cookie Bars bring all the joy of holiday baking into one irresistible, gooey square—perfect for festive dessert tables and gift boxes alike.
Why You’ll Love This Recipe
- Holiday baking made simple: minimal prep, maximum magic.
- No fancy equipment—just a bowl, a pan, and your favorite spatula.
- Ready in about an hour: 15 minutes prep, 25 minutes bake, 60 minutes chill.
- Crowd-pleaser for Christmas parties, cookie exchanges, or last-minute gifts.
- Layers of coconut, chocolate, and pecans deliver classic “magic” flavor.
- Customizable: swap nuts, chips, or add festive sprinkles.
- Make-ahead friendly—perfect for busy holiday schedules.
- Freezable and durable, so you can bake now and enjoy later.
Ingredients
- 1½ cups (150 g) chocolate graham cracker crumbs (or sub vanilla graham for a twist)
- ½ cup (1 stick) unsalted butter, melted
- 1 cup sweetened shredded coconut (unsweetened works too)
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup chopped pecans, toasted if you like extra crunch
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Festive sprinkles (optional garnish)
Directions
- Preheat the Oven and Prep the Pan
Preheat to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 1-inch overhang on two sides—this makes lifting the bars out a breeze. - Make the Crust
In a medium bowl, stir graham cracker crumbs and melted butter until the mixture clings together when pressed. Firmly press into the bottom of your prepared pan for a sturdy base. - Layer Coconut and Chocolate Chips
Sprinkle shredded coconut evenly over the crust. Then add a layer of semi-sweet chocolate chips followed by white chocolate chips to create those signature magic swirls. - Add Nuts and Condensed Milk
Evenly scatter chopped pecans on top. Slowly pour sweetened condensed milk over the layers, aiming for full coverage—this gooey blanket binds everything together. - Flavor with Vanilla and Salt
Drizzle vanilla extract across the surface and gently tilt the pan so the milk and vanilla settle into any thin spots. Finish with a light pinch of salt to balance sweetness. - Bake to Golden Perfection
Bake 20–25 minutes until edges are golden and the center is just set (it’ll still feel slightly soft). Overbaking can dry out your festive dessert, so keep an eye on that golden rim. - Cool Completely
Transfer pan to a wire rack and let bars cool fully, about 60 minutes. Cooling is key for clean slices and that irresistible chewy texture. - Slice and Serve
Lift bars from the pan using the parchment overhang. Place on a cutting board and slice into 24 bars with a warm, sharp knife for neat edges. Top with sprinkles if you wish!
Servings & Timing
- Makes 24 bars
- Prep Time: 15 minutes (crumbs, layers, and assembly)
- Bake Time: 25 minutes to golden edges
- Chill/Rest Time: 60 minutes for clean slicing
- Total Time: About 1 hour 40 minutes (including cooling)
Variations
- Swap pecans for chopped walnuts or almonds for a different nutty crunch.
- Add ½ cup crushed candy canes on top for a peppermint twist.
- Mix in dried cranberries or cherries for tart contrast.
- Use dark chocolate and omit white chips for richer flavor.
- Go gluten-free by swapping to GF graham crumbs.
- Make it vegan: use dairy-free butter, sweetened condensed coconut milk, and vegan chips.
Storage & Reheating
Store cooled Christmas Magic Cookie Bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, freeze bars in a sealed bag or container for up to 3 months—thaw at room temperature before serving. No reheating needed; serve at room temp or pop in a 300°F oven for 5 minutes if you prefer them warm.
FAQs
Q: Can I make these bars ahead of Christmas morning?
A: Absolutely! Bake them up to 3 days in advance and store in the fridge—or freeze for up to 3 months, then thaw overnight.
Q: My condensed milk pooled unevenly. How do I fix that?
A: After drizzling, gently tilt or tap the pan on the counter to encourage even coverage before baking.
Q: Can I use sweetened condensed coconut milk?
A: Yes—sweetened condensed coconut milk works great for dairy-free or vegan versions.
Q: How do I get perfect, even slices every time?
A: Use a sharp knife warmed under hot water and wiped dry between cuts for clean edges.
Q: Are these bars too heavy for kids?
A: They’re sweet and rich but adored by kids—consider cutting into smaller squares for little ones.
Q: What’s the best pan to use?
A: A metal 9×13 pan heats more evenly, but glass works fine—just add a couple extra minutes to the bake time.
Q: Can I reduce sugar?
A: You can swap half the white chips for unsweetened cocoa nibs or reduce sprinkles to lighten sweetness.
Q: How do I prevent the crust from getting soggy?
A: Press the crumb crust firmly, and ensure you bake until the edges just turn golden for a crispier base.
Conclusion
These Christmas Magic Cookie Bars are the ultimate festive dessert—easy to make, endlessly customizable, and guaranteed to dazzle at any holiday gathering. Whip up a batch for cookie exchanges, gift boxes, or a sweet family treat, and watch the smiles grow. Give them a try, leave me a comment below, and don’t forget to explore my gingerbread spice cookie recipe for even more holiday baking fun!
Christmas Magic Cookie Bars
Ingredients
- 1 1/2 cups chocolate graham cracker crumbs (about 150g; sub vanilla graham for twist)
- 1/2 cup unsalted butter melted (1 stick)
- 1 cup sweetened shredded coconut (sub unsweetened to reduce sugar)
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup chopped pecans (toasted optional)
- 14 oz sweetened condensed milk (1 can)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (pinch)
- Festive sprinkles (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
- In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until the mixture holds together when pressed; press firmly into the bottom of the prepared pan.
- Sprinkle the shredded coconut evenly over the crust, followed by an even layer of semi-sweet chocolate chips and white chocolate chips.
- Scatter chopped pecans on top, then slowly drizzle sweetened condensed milk so it covers the layers evenly—watch for thin spots to ensure every bite is gooey and sweet.
- Drizzle the vanilla extract over the top, then gently shake the pan to allow the milk and vanilla to settle; finish with a light pinch of salt for balance.
- Bake for 20–25 minutes until edges turn golden and the center is set (it will still be slightly soft but will firm up as it cools).
- Allow the bars to cool completely in the pan on a wire rack (about 60 minutes), then top with festive sprinkles if desired.
- Use the parchment overhang to lift bars out of the pan; place on a cutting board and slice into 24 even bars with a sharp, warm knife for clean cuts.
Notes
Nutrition
