Description
S’mores Christmas Magic Cookie Bars offer a festive twist on a classic treat, combining a buttery graham cracker crust with sweetened condensed milk, rich chocolate chips, crunchy toffee bits, and fluffy mini marshmallows. Finished with a golden bake and optional peppermint candy topping, these bars are perfect for holiday celebrations and sweet cravings.
Ingredients
Scale
Crust
- 1/2 cup (1 stick / 113 g) unsalted butter, melted
- 1 1/2 cups (150 g) graham cracker crumbs
Filling and Topping
- 1 (14 oz / 396 g) can sweetened condensed milk
- 1 cup (170 g) semi-sweet chocolate chips
- 1/2 cup (85 g) toffee bits
- 2 cups (100 g) mini marshmallows
- 1/4 cup (40 g) crushed peppermint candies (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars later.
- Prepare the Crust: In a mixing bowl, combine the melted unsalted butter with the graham cracker crumbs until the mixture is evenly moistened. Press this mixture firmly into the bottom of the prepared pan, forming an even crust layer.
- Add Sweetened Condensed Milk: Pour the entire can of sweetened condensed milk evenly over the graham cracker crust to create a rich, gooey base.
- Layer Chocolate and Toffee: Sprinkle the semi-sweet chocolate chips uniformly over the condensed milk layer, followed by an even layer of toffee bits to add crunch and flavor.
- Add Mini Marshmallows: Cover the top completely with mini marshmallows, ensuring the entire surface is evenly covered to achieve that classic s’mores look and texture.
- Bake the Bars: Place the pan in the preheated oven and bake for 25 to 30 minutes. Bake until the marshmallows turn golden brown and the edges are bubbly, indicating that the bars are set and ready.
- Cool and Slice: Remove the bars from the oven and allow them to cool completely on a wire rack. Once cooled, use the parchment paper overhang to lift the bars from the pan and slice into 16 squares for serving. If desired, sprinkle crushed peppermint candies on top before or after baking for a festive touch.
Notes
- For firmer bars, chill in the refrigerator after cooling to help them set before slicing.
- Substitute toffee bits with chopped nuts if preferred for added texture.
- Crushed peppermint candies add a festive touch but can be omitted if serving year-round.
- Use a sharp knife for clean cuts; warming the knife slightly can help slice through the marshmallow topping more easily.
