Go Back
Print
Recipe Image
Notes
Nutrition Label
Smaller
Normal
Larger
Print
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
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
18
bars
Calories
325
kcal
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
Calories:
325
kcal
|
Carbohydrates:
40
g
|
Protein:
3
g
|
Fat:
18
g
|
Saturated Fat:
10
g
|
Cholesterol:
17
mg
|
Sodium:
138
mg
|
Potassium:
168
mg
|
Fiber:
2
g
|
Sugar:
27
g
|
Vitamin A:
197
IU
|
Vitamin C:
1
mg
|
Calcium:
55
mg
|
Iron:
2
mg