Description
Bright, chewy, and choc-full of holiday cheer, these Christmas bars stack texture and flavor into every bite. Ready in under an hour, they’re perfect for gifting, potlucks, or sneaky midnight snacks.
Ingredients
Scale
- 2 cups (200 g) graham cracker crumbs — the crunchy foundation; crush whole crackers if you don’t have crumbs.
- ¼ cup (25 g) unsweetened cocoa powder — gives honest chocolate depth. Use a good-quality cocoa if possible.
- 1½ cups (180 g) powdered (confectioners’) sugar — smooth sweetness that helps bind the mixture.
- ¾ cup (170 g) unsalted butter, melted — richness and cohesion. Swap ¾ cup (150 g) melted coconut oil for a dairy-free option.
- 1 can (14 oz / 397 g) sweetened condensed milk — the chewy, caramel-like glue of these bars.
- 3 cups (150 g) mini marshmallows — tiny pockets of gooey joy; regular marshmallows work too but won’t distribute as evenly.
- 1½ cups (270 g) chocolate chips — pick dark, milk, or white depending on your mood.
- ½ cup (60 g) chopped nuts (optional) — walnuts or pecans add crunch; omit for nut-free snacks.
Instructions
- Heat the oven. Preheat to 350°F (175°C) and prepare a 9×13-inch pan (grease it or line it with parchment).
- Combine the dry base. In a large bowl, whisk together graham crumbs, cocoa, and powdered sugar until the mix looks uniform.
- Add the liquids. Pour in the melted butter and the entire can of sweetened condensed milk. Stir until the mixture becomes thick and sticky — it should hold when pressed.
- Fold in the goodies. Gently stir in the mini marshmallows, chocolate chips, and nuts (if using). Keep the marshmallows intact so you get those melty pockets.
- Press into the pan. Transfer the mixture to the prepared pan and press it down evenly with a spatula or the bottom of a measuring cup. Smooth the surface.
- Bake. Slide the pan into the oven and bake 25–30 minutes, until the edges set and the center looks mostly firm. Don’t let it dry out.
- Cool completely. Remove from the oven and let the bars cool fully in the pan — patience here gives you clean slices.
- Slice and serve. Use a sharp knife (wipe between cuts for neat edges) and cut into squares. Serve at room temperature.
Bold tip: Cool the tray completely before cutting — this keeps the bars from crumbling.
Notes
- Want variations? Add crushed candy canes or dried cranberries for a festive pop, or swap some chocolate chips for butterscotch for a sweeter twist.
- Storage: Keep in an airtight container at room temperature for up to 5 days, refrigerate for longer freshness, or freeze individual squares for up to 3 months.