These Christmas Magic Cookie Bars take everything good about classic Magic Cookie Bars and give them an amazing Christmas upgrade. Instead of the usual graham cracker crust, these bars start with a buttery ginger cookie base that really sets them apart. They’re rich, festive, gooey, crunchy, and extra sweet making them one of my newest favorite treats to add to a Christmas cookie tray!
Magic Cookie Bars look like they’re way more complicated than they actually are, but they are as easy as it gets. You’ll just build up each of the layers, and bake them until they’re gooey and golden.
Why you should make these Christmas Magic Cookie Bars
- The Best Ginger Cookie Crust: The crust adds a warm cinnamon and ginger flavor to every bite, which gives these an extra warm flavor that’s perfect for the holidays!
- Soft and Gooey: The sweetened condensed milk holds everything together, and makes these bars gooey, sweet, and so delicious.
- Perfect for A Party: The bars are rich, so slice them up small and they’re the perfect dessert for a group!
Ingredients Needed
his is a quick overview of the ingredients you’ll need for this Christmas Seven Layer Bar Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Ginger Snap Cookies: A crunchy store bought ginger cookie works best for this (since we’re using it instead of graham cracker crumbs)
- Butter: You can use salted or unsalted butter for this
- Sweetened Condensed Milk: This helps bind all the layers together, and bakes up into a gooey, chewy center!
- White Chocolate Chips: The creaminess of these pairs nicely with the Christmas M&Ms
- Butterscotch Chips: These add a warm flavor that pairs so nicely with the gingersnap crust.
- Christmas M&MS: I like to use mini m&ms, but regular size will work too.
- Shredded Coconut: This helps with the chewy texture, but you can leave it out if you don’t like it!
- Pecans: Adds a nice crunch, walnuts work great too!
How to make Christmas Seven Layer Bars?
Step 1: Make the Crust. Crush your gingersnap cookies into a fine crumb (a blender or food processor works the best), then stir together the crumbs and butter. Press them into the bottom of a lined pan, then bake the crust for about 10 minutes.
Step 2: Layer the Toppings. Pour the sweetened condensed milk over the top of the crust. Add the white chocolate chips, butterscotch chips, coconut, pecans, and then m&ms last (we want the color at the end) so we can see it come through!
Step 3: Bake the Bars. Bake until the edges of the bars are golden brown and the centers are set. Let the bars cool completely then slice into pieces.
Tips and Tricks
- For Easy Clean Up: Line the pan completely with parchment paper or foil. This way you can lift them completely out of the pan to keep your pan cleaner, and help you get more even slices!
- Don’t Overbake: The bars should be golden brown around the edges but still look soft in the middle when they come out of the oven.
Storage Instructions
The cookie bars can be stored in an airtight container at room temperature for up to 5 days, if you prefer them being a little more firm you can also store them in the fridge for the same amount of time.
The bars can also be frozen for up to 3 months. Separate the layers with parchment paper, or wrap them individually in plastic wrap, then store in a freezer safe bag.
These Christmas Magic Cookie Bars are such a fun way to give the classic bars a Christmas makeover. They’re such a good mix of flavors and textures, and are the perfect easy dessert to add in to the mix during the busy holiday baking season!
More Christmas Cookie Bars
- Salted Caramel Shortbread Bars
- Cranberry Cheesecake Bars
- M&M Christmas Cookie Bars
- Cherry Almond Bars
- Sugar Cookie Cheesecake Bars
- Mint Oreo Brownies
- Christmas Sugar Cookie Bars // Like Mother Like Daughter
If you try these Christmas Magic Cookie Bars, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Christmas Magic Cookie Bars
Ingredients
For the Crust:
- 2 cups Ginger Snap Cookie Crumbs
- 1/2 cup Unsalted Butter (Melted)
For Layering:
- 14 oz Sweetened Condensed Milk
- 1 cup Shredded Sweetened Coconut
- 1 cup Butterscotch Chips
- 1 cup White Chocolate Chips
- 1 cup Christmas Mini M&MS
- 1/2 cup Chopped Pecans
Instructions
For the Crust:
- Preheat the oven to 375 degrees. Line a 9×13 pan with foil or parchment paper and spray with nonstick spray.
- Blend the Ginger Snap Cookies until you have 2 cups of crumbs. Mix the crumbs with the melted butter in a medium bowl. 2 cups Ginger Snap Cookie Crumbs, 1/2 cup Unsalted Butter
- Press the crumb mixture into the bottom of the 9×13 pan, pressing evenly into the corners.
- Bake for 10 minutes. Remove from the oven and cool for about 10 minutes.
For Layering:
- Pour the sweetened condensed milk evenly over the top of the ginger crust. 14 oz Sweetened Condensed Milk
- Sprinkle the Coconut, butterscotch chips, white chocolate chips, m&ms, and pecans over the top and press them lightly into the sweetened condensed milk. 1 cup Shredded Sweetened Coconut, 1 cup Butterscotch Chips, 1 cup White Chocolate Chips, 1 cup Christmas Mini M&MS, 1/2 cup Chopped Pecans
- Bake for about 20-25 minutes, until coconut is toasted and golden brown. Remove from the oven and cool completely on a wire rack.
- Lift the bars out of the pan with the foil or parchment, then slice into bars and enjoy!
Notes
- For Easy Clean Up: Line the pan completely with parchment paper or foil. This way you can lift them completely out of the pan to keep your pan cleaner, and help you get more even slices!
- Don’t Overbake: The bars should be golden brown around the edges but still look soft in the middle when they come out of the oven.
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