Christmas Magic Cookie Bars

These Christmas magic cookie bars have a gingersnap crust with dried cranberries, white chocolate chips, and pistachios. They're sweet and chewy thanks to the sweetened condensed milk, and the perfect treat for your last-minute holiday baking.

Course Dessert

Cuisine American

Keyword Magic Cookie Bars

Prep Time 10

Cook Time 30

Total Time 40

Servings bars

Calories 325kcal

Author Fiona Dowling

Ingredients

3 cups gingersnap cookie crumbs
3 tablespoons brown sugar
½ cup unsalted butter
1 14 oz can sweetened condensed milk
1 cup chocolate chips
1 cup white chocolate chips
1 cup dried cranberries
½ cup shelled pistachios
2 cups shredded coconut sweetened or unsweetened

Instructions

Preheat the oven to 350F degrees. Line a 9x13 inch pan with parchment paper, or line with aluminum foil and lightly grease.
In a large bowl stir together the gingersnap crumbs and brown sugar.
Stir in the melted butter.
Press the mixture into the bottom of the pan.
Pour the sweetened condensed milk over the gingersnap crust.
Sprinkle the chocolate chips, white chocolate chips, dried cranberries, pistachios and shredded coconut over top.
Bake in the oven for 30 minutes, or until the top looks golden and set.
Let the bars cool fully, then lift them out of the pan using the parchment/ foil overhang and place on a cutting board. Slice into bars.

Notes

Store bars in an airtight container at room temperature for 4 days. Or in the fridge for up to a week.

Nutrition