These Christmas Magic Cookie Bars are the easiest holiday treat you’ll make this season.
You just layer everything in a pan, bake, and boom — gooey, sweet magic in every bite.
They’re crunchy, chewy, and packed with chocolate, coconut, and festive holiday colors.
I make them every December, and they disappear faster than I can hide them!
Why I Love This Recipe
Every Christmas, I bake these with my sister. We turn on holiday music, pour hot cocoa, and bake trays of these bars to give to neighbors and friends. But let’s be real — half the tray never makes it out of the house.
- No mixer, no fuss
- You don’t even have to stir!
- One pan, easy cleanup
- They taste like Christmas in a bite
- Great for potlucks or cookie exchanges
Servings: 12 bars
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
What You’ll Need
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 (14 oz) can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 cup holiday red & green M&Ms
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans (optional)
- Pinch of sea salt
Pro Tips
- Press the crust firmly with the back of a measuring cup so it holds together.
- Don’t overbake — the edges should be golden, but the middle still a little soft.
- Line your pan with parchment paper so bars lift right out.
- Let them cool completely before cutting or they’ll fall apart.
- Use holiday M&Ms for a festive touch, or switch them out with regular ones year-round.
Tools Needed
- 9×13 baking dish
- Mixing bowl
- Measuring cups & spoons
- Rubber spatula
- Parchment paper
Substitutions and Variations
- Swap graham crackers for crushed Oreos or gingerbread cookies
- Use white chocolate or butterscotch chips instead of semi-sweet
- Skip the pecans if you’re nut-free
- Add a layer of mini marshmallows for an extra gooey bite
Make Ahead Tips
- You can make the full pan a day ahead — just cover tightly once cooled and keep at room temp.
- These bars freeze great! Slice and freeze in a single layer, then transfer to a freezer bag.
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 9×13 baking dish with parchment paper.
Step 2: Make the Crust
In a bowl, mix 1 1/2 cups graham cracker crumbs and 1/2 cup melted unsalted butter until the texture looks like wet sand. Press it firmly into the bottom of the pan.
Step 3: Pour Sweetened Condensed Milk
Slowly pour the entire 14 oz can of sweetened condensed milk evenly over the crust. Don’t stir!
Step 4: Layer the Toppings
Sprinkle 1 cup semi-sweet chocolate chips, 1 cup red and green M&Ms, 1 cup shredded coconut, and 1/2 cup chopped pecans evenly over the top. Add a small pinch of sea salt.
Step 5: Bake the Bars
Bake in the preheated oven for 25 minutes, or until the top is golden and edges are bubbly.
Step 6: Cool and Slice
Let the bars cool completely in the pan before lifting them out and slicing into 12 bars.
Leftovers and Storage
- Store in an airtight container at room temperature for up to 5 days.
- Freeze sliced bars for up to 2 months — just thaw at room temp when ready to eat.
- Avoid refrigerating or they’ll harden.
Macros Information (per bar, based on 12 servings)
- Calories: 290
- Protein: 3g
- Carbs: 32g
- Fat: 17g
- Fiber: 2g
- Sugar: 25g
Why This Recipe Works (Quick Science)
The sweetened condensed milk acts as the glue — once baked, it caramelizes slightly and holds all the layers together. The butter in the crust solidifies as it cools, making the base nice and firm. The coconut toasts while baking, giving it flavor and texture.
Common Mistakes
- Not pressing the crust enough – it’ll crumble when you slice.
- Overbaking – the top should be golden, not brown.
- Cutting too early – let it cool all the way or it’ll fall apart.
- Skipping parchment – makes cleanup and slicing way harder.
What to Serve With
- Hot cocoa with whipped cream
- Peppermint mochas
- A scoop of vanilla ice cream
- Warm apple cider
- As part of a holiday cookie tray
FAQ
Can I make this gluten-free?
Yes! Use gluten-free graham crackers for the crust.
Can I skip the coconut?
Sure, just replace it with more chocolate chips or nuts.
How do I know when it’s done?
The edges should bubble and the top will be lightly golden.
Can I double the recipe?
Absolutely, just use two pans or one large sheet pan and adjust baking time slightly.
Make these once, and they’ll be a forever holiday favorite. I’d love to hear how yours turned out — drop a comment with your favorite twist or if you have any questions!
