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Every year, right around mid-December when I’m knee-deep in wrapping paper and trying to remember where I hid the Scotch tape, I start craving these. Not fancy truffles. Not artisan shortbread. These messy, sticky, colorful little bars of joy. The first time I made them, I didn’t even plan to — I had odds and ends in the pantry and needed a last-minute dessert for a cookie swap. Threw ’em together in under 10 minutes. They were gone in five.
Now, I make them even when there’s no party. They’re that good.
We call them Christmas Magic Cookie Bars, and honey, it’s not just a name. They’ve got all the layers — buttery graham base, toasted coconut, melty chocolate, sweet peanut butter chips, a splash of color from M&M’s, and that ooey-gooey condensed milk drizzle that ties it all together like a Christmas miracle.
They’re sweet. They’re a little wild. And they never last more than a day on the counter.
Why You’ll Love These Bars (Besides the Obvious)
- Takes 10 minutes to throw together. No stand mixer. No chilling. No stress.
- You can’t mess them up. Seriously. Even if the M&M’s end up all clumped on one side, nobody complains.
- Perfect for sharing — if you can stop eating them.
- They taste like childhood. You know… the kind with sticky fingers and hot cocoa and a little too much sugar before bed.
What You’ll Need (You Probably Already Have Most of It)
These are pantry-friendly and wildly flexible. Here’s the rundown:
- ½ cup butter, melted
Salted or unsalted, doesn’t matter much here. Just don’t skip it — the butter’s what holds the crust together and gives that golden edge. - 1¼ cups graham cracker crumbs
The base. If you’ve got a box of crackers, give ’em a whirl in the food processor. Or just smash ’em with a rolling pin like I do when I don’t want to dig out appliances. - ½ cup shredded coconut
It toasts while baking and gives that chewy bite in the middle. Even people who say “I don’t like coconut” usually change their minds after one bite. - 1 cup peanut butter chips
These melt into little pockets of salty-sweet goodness. If you’re not a peanut butter fan (are those people even real?), use butterscotch chips instead. - 1½ cups semi-sweet chocolate chips
I’ve tried dark chocolate and milk too — they’re all good, but semi-sweet is the OG. - 1 cup M&M’s (red & green if you’re feeling festive)
I use holiday colors, but any kind will work. Mini ones are cute. Peanut M&M’s? Even better. Live a little. - 1 can (14 oz) sweetened condensed milk
This is the “magic” in magic cookie bars. It sinks down and bakes into everything, making a chewy, fudgy middle that’s straight-up irresistible.
How to Make Them (No Mixer, No Fuss, No Drama)
- Preheat your oven to 350°F.
Give yourself a pat on the back. You’re already halfway there. - Make the crust.
In a 9×13 baking dish (greased or lined with parchment if you hate scrubbing pans), mix the graham crumbs and melted butter right in the dish. Press it down firmly — I use the bottom of a measuring cup. You want a nice even base. - Sprinkle the layers.
Add the coconut first. Then the chocolate chips. Then the peanut butter chips. Then the M&M’s. You don’t have to follow that order, but I like how it spreads things out. - Drizzle with the condensed milk.
Slow and steady, covering as much as you can. This is the glue that binds it all. Don’t skip the corners! - Bake for 25–30 minutes.
They’re done when the edges are golden brown and the top looks melty and set. If they’re still jiggly in the middle, give them another 2–3 minutes — ovens are moody this time of year. - Let them cool.
Like, completely. I know it’s hard, but if you cut them too soon, they’ll fall apart into a delicious mess. Worth it, but messy. Give it an hour or pop them in the fridge to speed things up.
Fun Twists & Easy Swaps (AKA: What to Do When You’re Out of Something)
- No graham crackers? Try crushed pretzels for a salty-sweet kick. Or vanilla wafers!
- Nut allergy? Skip the peanut butter chips and add white chocolate chips or even chopped Oreos.
- Feeling fancy? Sprinkle flaky sea salt on top right after baking. Trust me.
- Want a wintery vibe? Swap M&M’s for peppermint bark bits and white chocolate chips. Call them “Snow Day Bars.”
Storing (If You Actually Have Leftovers…)
- Counter: Keep them in a sealed container for 4–5 days. Good luck not eating them all in 24 hours.
- Fridge: They’ll last a bit longer — up to a week — and get firmer. Some folks even like them cold.
- Freezer: Yep! Wrap tightly in plastic, then foil, and freeze up to 3 months. They defrost beautifully and still taste like magic.
A Little Holiday Goodbye (And an Invitation)
These Christmas Magic Cookie Bars have become part of our family’s holiday rhythm — like putting up the tree or arguing over who left the lights on. They’re easy, nostalgic, and sweet in that way that makes you pause mid-bite and go, “Ohhhh yes.”
If you make them — or put your own twist on ’em — I really wanna hear about it. Share a photo, send a message, or just leave a comment with how fast they disappeared at your cookie exchange.
Merry baking, friend. May your house smell like sugar and love. And may at least one of these bars make it to the serving platter before someone sneaks a bite. (Looking at you, Uncle Larry.)
Christmas Magic Cookie Bars
Ingredients
- 1/2 cup butter melted
- 1 1/4 cup graham cracker crumbs
- 1/2 cup shredded coconut
- 1 cup peanut butter chips
- 1 1/2 cup semi-sweet chocolate chips
- 1 cup M&M’s
- 14 oz can sweetened condensed milk
Instructions
- Preheat oven to 350°F (175°C).
- In a 13×9 inch baking dish, mix together the melted butter and graham cracker crumbs. Press into the base of the pan to form a thin layer.
- Sprinkle the shredded coconut evenly over the graham cracker layer.
- Add layers of semi-sweet chocolate chips, peanut butter chips, and M&M’s.
- Evenly drizzle the sweetened condensed milk over the entire surface of the bars.
- Bake for 25-30 minutes, or until golden brown and set.
- Let cool completely before slicing into bars.
Notes
Nutrition