These Christmas 7-layer bars are my favorite holiday treat—rich, gooey, and packed with festive flavor. A crisp Snickerdoodle cookie crumb crust is topped with layers of milk chocolate and butterscotch chips, sweetened coconut, a can of sweetened condensed milk, and colorful Holiday M&M’s. After baking, the bars are finished with a white chocolate drizzle and a sprinkle of red sanding sugar for a bright, festive touch. They’re perfect for cookie trays, gift boxes, or a cozy dessert after a holiday meal.
Holiday Magic Bars
This version of seven-layer bars uses a Snickerdoodle crumb crust for added warmth and cinnamon flavor. The buttery crust holds up well under the sweet layers, while the M&M’s add crunch and festive color. The result is soft, gooey bars that look as good as they taste—an easy crowd-pleaser for holiday gatherings.
Layer with Intention
To keep the layers even and prevent sinking, gently press each layer into the crust as you assemble: chocolate chips, butterscotch, coconut, and M&M’s. Pour the sweetened condensed milk over the top and make sure it spreads to the edges. Pressing as you go helps the bars bake uniformly so each slice has a balanced mix of textures and flavors.
Christmas 7 Layer Bars Recipe
15 mins
30 mins
2 hrs
2 hrs 45 mins
Equipment
- Kitchen scale (optional)
- 9×13 baking pan
- Food processor (optional)
15 bars
Ingredients
- 3½ cups Snickerdoodle cookie crumbs (about 25 cookies)
- ½ cup unsalted butter, melted (1 stick)
- 1 cup milk chocolate chips
- 1 cup butterscotch chips
- 1 cup sweetened shredded coconut
- 14 ounces sweetened condensed milk (1 can)
- ½ cup Holiday M&M’s
- ⅓ cup white chocolate, chopped (for drizzle)
- Red sanding sugar, optional for topping
Instructions
- Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper or spray with nonstick spray.
- Make cookie crumbs by processing about 25 Snickerdoodle cookies in a food processor until you have 3½ cups of crumbs.
- In a medium bowl, combine the cookie crumbs with the melted butter and mix until evenly moistened. Press the mixture firmly into the bottom of the prepared pan.
- Layer the fillings over the crust in this order: milk chocolate chips, butterscotch chips, shredded coconut. Pour the sweetened condensed milk evenly over the layers, then scatter the Holiday M&M’s on top. Gently press the M&M’s into the condensed milk so they don’t sink or crack.
- Bake for 25–30 minutes, until the bars are set and slightly golden at the edges.
- Place the chopped white chocolate in a microwave-safe bowl and melt until smooth. Drizzle the melted white chocolate over the warm bars and sprinkle with red sanding sugar if desired.
- Allow the bars to cool completely before slicing so the layers set cleanly.
Notes
Substitutions: You can swap the Snickerdoodle crust for gingerbread or a plain graham cracker crust. White chocolate bars, chips, or almond bark all work well for the drizzle.
Tips:
- If you don’t have a food processor, crush cookies in a blender or place in a zip-top bag and smash with a rolling pin.
- Use the bottom of a measuring cup to press crumbs into an even layer.
- Make sure the condensed milk spreads evenly—tilt or gently shake the pan if needed so it reaches the corners.
- Press the M&M’s lightly into the milk layer to prevent them from cracking while baking.
- For quicker cooling, refrigerate the pan (avoid placing hot glass directly into the fridge).
- Use a piping bag or a zip-top bag with a snipped corner for a neater white chocolate drizzle.
Make-Ahead: Bars can be baked ahead and frozen uncut for up to 1 month. Thaw overnight in the refrigerator before slicing.
Storage: Store in an airtight container at room temperature up to 3 days, in the refrigerator up to 1 week, or in the freezer up to 1 month.
Nutrition Facts (per bar)
Calories: 423 | Fat: 22g | Carbs: 54g | Protein: 4g
How to Make Christmas 7 Layer Bars Step-by-Step
Prep: Preheat oven to 350°F. Line a 9×13 pan with parchment or spray with nonstick spray. Melt the butter in 30-second intervals if using a microwave. Chop white chocolate if needed. Process Snickerdoodle cookies into 3½ cups of crumbs.
Make the crust: Mix 3½ cups cookie crumbs with ½ cup melted unsalted butter, press into the pan, and smooth with the back of a measuring cup for an even base.
Layer: Evenly add 1 cup milk chocolate chips, 1 cup butterscotch chips, and 1 cup shredded coconut. Pour 14 ounces sweetened condensed milk over the top and spread to the edges. Scatter ½ cup Holiday M&M’s and press lightly so they settle into the milk layer.
Bake: Bake 25–30 minutes until set and slightly golden. Melt ⅓ cup chopped white chocolate and drizzle over warm bars. Sprinkle with red sanding sugar if you like. Cool completely before slicing.
How to Store and Freeze
Keep bars in an airtight container at room temperature up to 3 days, refrigerate up to 1 week, or freeze up to 1 month. Thaw frozen bars overnight in the refrigerator before serving.
More Bar Recipes to Try
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Samoa Cookie Bars
-
S’mores Bars
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Melt-in-Your-Mouth Sugar Cookie Bars
