Holiday Magic Bars
Easy
Cheap
With a crumb crust, gooey center, and crunchy toppings, these holiday-inspired magic bars have the same structure as the classic ones that grandma makes, but this version is studded with ingredients that remind me of her.
Prep
20m
Cook
25m
Wait
30m
| Category: | Desserts |
| Seasons | December November |
| Tags: |
Ingredients
ingredients
| 1 Tbs Cooking spray or softened butter for your pan (adjust for needed.) |
| 8 Tablespoons (1 stick) unsalted butter |
| 2 cups Biscoff, gingersnap, or cinnamon graham cracker crumbs |
| 1 Tablespoon ground coffee or espresso (not instant) |
| 1/2 teaspoon kosher salt |
| 1 14 ounce can sweetened condensed milk |
| cups salted pistachio nuts, roasted |
| 1 cups semis-sweet, or bittersweet chocolate chips ( about 7 ounces |
| 1/2 cup dried tart cherries or cranberries (about 3 ounces) |
| 1/2 cup candies orange peel, coarsely chopped. |
Holiday Magic Bars Directions
- Arrange a rack in the middle of the oven and heat the oven to 350ºF. Coat a 9x13-inch baking pan with cooking spray or softened butter. Line the pan with a sheet of parchment paper that covers the bottom and extends up past the 2 long sides to form a sling.
Melt 1 stick unsalted butter in the microwave, on the stovetop, or in the warming oven. Transfer to a medium bowl. Add 2 cups Biscoff, gingersnap, or cinnamon graham cracker crumbs, 1 tablespoon ground coffee or espresso (not instant), and 1/2 teaspoon kosher salt. Stir to combine.
Transfer to the baking pan. Top with a sheet of parchment paper and firmly and evenly press into the bottom. Remove the parchment and set aside.
Pour 1 (14-ounce) can sweetened condensed milk over the crust and spread into an even layer. Sprinkle evenly with 1 1/2 cups roasted, salted pistachios, 1 cup semisweet or bittersweet chocolate chips, 1/2 cup dried tart cherries or cranberries, and 1/2 cup coarsely chopped candied orange peel. Cover with the reserved parchment paper and press down firmly so the toppings stick to the condensed milk. Remove the parchment paper.
Bake until the top is lightly golden-brown, 20 to 25 minutes. Place the pan on a wire rack and let cool completely, about 2 hours. If time allows, refrigerate for at least 30 minutes, which helps create smoother cuts and a gooier texture.
Run a knife around the edges of the pan to loosen the bars. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Cut into 24 pieces (5 cuts lengthwise, 3 cuts crosswise), or into any size squares, diamonds or rectangles you like. The bars will keep at room temperature in an airtight container for a few days, but they are especially delicious right from the refrigerator, where they’ll keep for up to 1 week.
Notes
Substitutions: The salted nuts provide important balance, so if you use unsalted, sprinkle 1/2 teaspoon kosher salt over the toppings.
Storage: Refrigerate in an airtight container for up to 1 week or freeze for up to 2 months. Let the bars thaw at room temperature
Nutrition facts
Per Serving
| Kcal: | 514 kcal |
| Fibers (g): | 2.2g |
| Sodium (mg): | 1139mg |
| Carbs: | 43.3g |
| Sugar (g): | 34.4g |
| Fat: | 36.4g |
| Saturated fat (g): | 20.7g |
| Cholesterol: | 89mg |
| Proteins: | 7.2g |
