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A stack of 3 christmas magic cookie bars with a gingersnap crust and coconut topping.

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
Cook Time 30 minutes
Total Time 40 minutes
Servings 18 bars
Calories 325kcal


  • 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


  • 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.


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


Calories: 325kcal | Carbohydrates: 40g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 17mg | Sodium: 138mg | Potassium: 168mg | Fiber: 2g | Sugar: 27g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg