It’s Christmas season and ginger is a popular flavor for cookies, cakes, and gingerbread houses. So why not create a delicious mashup of warm, tasty gingerbread and classic 7 layer bars?
With layers of white chocolate, cinnamon chips, chopped pecans, coconut and seasoned condensed milk, these gingerbread magic bars will taste just like the holiday season and will have you dreaming of gingerbread houses covered in snow during the wintertime!
Why we love Gingerbread Magic Bars
- Not an avid baker? These Christmas cookies are so easy, it’s hard to mess them up.
- A touch of molasses mixed into the sweetened condensed milk makes sure that these bars are soft and chewy.
- The gingersnap crust combined with cinnamon chips and grated ginger means that this holiday treat is bursting with warm holiday flavors.
- They make your house smell amazing while they bake.
What You’ll Need:
Ingredients:
- Butter
- Sweetened condensed milk
- Ground ginger
- Molasses
- Gingersnap crumbs (see Tips & FAQs)
- White chocolate chips
- Cinnamon chips
- Chopped pecans
- Shredded sweetened coconut
Supplies:
- Jellyroll pan
- Measuring cups and spoons
- Food processor
- Medium mixing bowl
- Whisk
- Sharp knife
- Cutting board
Step-by-Step Directions:
To make things even easier for you, I created a simple photo guide below. For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.
If you make this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card and let me know how it turned out in the comments below. This provides helpful feedback for me and to other readers. And if you want more fun party ideas, subscribe to my newsletter and follow along on Instagram, Pinterest, and Facebook.
Make the Crust and Prepare the Condensed Milk
Step 1 – While your oven is preheating, melt butter in a jellyroll pan.
Step 2 – While the butter melts, whisk together sweetened condensed milk, ground ginger, and molasses in a medium mixing bowl.
Step 3 – Once the butter is melted, remove the jellyroll pan from oven and tip the pan back and forth in all directions to spread the butter around the pan.
Step 4 – Sprinkle gingersnap crumbs evenly on top of the butter and press into the buttered pan to create a crust layer.
Layer Your Toppings and Bake to Perfection
Step 5 – Sprinkle white chocolate chips, cinnamon chips, chopped pecans, and shredded sweetened coconut on top of the gingersnap crust.
Step 6 – Drizzle the sweetened condensed milk mixture on top of the other layers, covering as much of the surface as possible.
Step 7 – Bake at 350°F for 20 – 25 minutes, or until edges are golden brown. Allow to cool completely before cutting.
Essential Tips and FAQ
Don’t skip these tips – read them before baking to avoid any potential mistakes.
How to Make the Gingersnap Crumbs,
To make gingersnap crumbs, process 1 12-ounce package of gingersnap cookies in a food processor until they are the consistency of a rough flour.
If you don’t have a food processor, you can also place the cookies in a gallon sized zip top bag and break them up with a rolling pin or the flat side of a meat mallet.
Check the Oven Frequently
Everybody’s definition of ‘done’ for gingerbread magic bars is a little different.
I like to bake them until they are golden brown and bubbling around the edges, but some of my family members prefer it when we bake them until the edges are nearly burnt.
Pro Tip: If you prefer to cook your magic bars this way, cut off the dark edges before cutting the rest of the pan into squares. Don’t forget to reserve the ‘burnt’ edges for tasty snacking.
Cool Completely before Cutting
Warning: if you cut these bars before they’re ready, they’ll just fall apart.
To get perfectly clean cuts, I like to cool the pan on the counter for about 45 minutes. Then I move the bars to the refrigerator for another 30-60 minutes to make sure they’re nice and cold.
Use a sharp chef’s knife to press down into the bars for nice crisp cuts that show off all the delicious layers.
How to Store Gingerbread Magic Bars
You can make gingerbread magic bars up to a week in advance. Store them in an airtight container in the refrigerator, and then allow them to come to room temperature before serving.
Substitutions and adaptations
- To make a milder version of this treat: Skip the ground ginger in the condensed milk and reduce the cinnamon chips.
- Add some crunch by including a layer of toffee chips.
- Mix in some grated orange zest with the gingersnap crumbs to bring out all those delicious warm flavors.
Giving these away as gifts?
The gingersnap crust can get messy, so it’s best to gift these bars in a holiday box or tin to protect them. Don’t forget to add a cute printable tag to your tin so everyone will know that you made these amazing cookies.
If you liked my gingerbread magic bars, you’re going to love my chewy ginger cookies with molasses. They have the perfect balance of softness and chewiness and are full of all your favorite holiday spices.
Or you can check out my other Christmas desserts recipes right here.
Gingerbread Magic Bars
Gingerbread magic bars: a gingersnap crust is topped with layers of chocolate, nuts and condensed milk for a delicious holiday spin on a classic dessert.
Ingredients
- 1/2 cup butter
- 1 14-ounce can sweetened condensed milk
- 1/2 teaspoon ground ginger
- 1/2 tablespoon molasses
- 2.5 cups gingersnap crumbs (see notes)
- 1 cup white chocolate chips
- 3/4 cup cinnamon chips
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
Instructions
- Preheat oven to 350°F. While the oven is preheating, place a 9x13 jellyroll pan in the oven with 1/2 cup butter to melt.
- Meanwhile, in a medium bowl, whisk together 14 ounces sweetened condensed milk, 1/2 teaspoon ground ginger and 1/2 teaspoon molasses.
- When the butter is melted, carefully remove the jellyroll pan from oven. Gently tip the pan back and forth in all directions to spread the butter around the pan.
- Sprinkle 2.5 cups gingersnap crumbs evenly on top of butter and press into the buttered pan to create a crust layer.
- Sprinkle 1 cup white chocolate chips over the crust layer. Repeat with 1 cup cinnamon chips, 1 cup chopped pecans, and 1 cup shredded sweetened coconut.
- Drizzle the sweetened condensed milk mixture on top of the other layers, covering as much of the surface as possible. Let the pan sit at room temperature for 5 minutes to allow the mixture to spread.
- Bake at 350°F for 20 – 25 minutes, or until edges are golden brown. Allow to cool completely before cutting.
Notes
Remember, the step-by-step photos and FAQ in the recipe post are there to help you if you feel stuck at any point.
- To make gingersnap crumbs, process 1 12-ounce package of gingersnap cookies in a food processor until they are the consistency of a rough flour.
- To get perfectly clean cuts, I like to cool the pan on the counter for about 45 minutes. Then I move the bars to the refrigerator for another 30-60 minutes to make sure they're nice and cold.
- You can make gingerbread magic bars up to a week in advance. Store them in an airtight containerin the refrigerator, and then allow them to come to room temperature before serving.
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This post was originally published on November 30, 2016. It has been updated with new photos, step-by-step directions and a printable recipe card.
Jen says
You had me at magic. Pinned and tweeted 🙂
Janine Huldie says
I love Seven Layer Bars, but never thought to make them more holiday oriented. This is genius and so going to have to try now. Thanks Leslie!! 🙂
Lisa says
These look absolutely fabulous. I really must learn not to read food posts before eating though. I have never come across these in the UK, but may have to ask my daughter’s American teacher if she makes them 😉 #happynowbloglinkup
Barrie Bismark says
These look Ah-Mazing! Pinned!
#happynowlinkup
Mother of 3 says
What a fun twist on Magic Bars; which we LOVE. We also must make buckeyes each holiday season. Pinned and I can’t wait to try these.
AmY says
What a fun recipe. I can’t wait to try it. Thanks for the link party.
Brandi with Big Fit Fam says
What a great recipe! different from anything i have encountered! I can’t wait to try it! #happynowbloglinkup
ohmummymia says
looks delicious I would be happy to try it plus I love ginger bread:)
#happynowlinkup
Natasha says
Anything with condensed milk is sure to make my husband happy! Thanks for sharing this – Pinning!