Christmas Magic Cookie Bars

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!

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Course: Dessert

Cuisine: American

Keyword: Christmas Magic Cookie Bars, Magic Cookie Bars, Seven Layer Bars

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: pieces

Calories: 279kcal

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 9x13 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 9x13 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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