Indulge in the perfect holiday treat with these easy and tasty gingerbread magic cookie bars. With layers of gingerbread, white chocolate, and coconut, these bars are sure to be a hit at any gathering.
This post was sponsored by Crisco. All opinions are my own. Thank you for supporting the brands that make Confessions of a Baking Queen possible.
Ingredients Needed
- Baker's Joy Non-Stick Baking Spray
- Gingerbread Cookies. You will need Crumbs and pieces
- Crisco® Butter Flavor All-Vegetable Shortening, Melted
- White Chocolate Chips
- Chopped Pecans
- Butterscotch Chips
- Sweetened Condensed Milk
- Shredded Coconut
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
How to Make
Preheat the oven to 350F/180C and line a 9x13 pan with parchment paper, then use Baker's Joy to spray the pan.
In a large bowl mix together the gingerbread cookie crumbs and melted Crisco. The mixture should be fully combined and look like wet sand.
Pour the gingerbread cookie mixture into the prepared pan and press into the button of the pan.
Sprinkle the white chocolate chips in an even layer on top, and repeat with the pecans, gingerbread cookie pieces, and butterscotch chips.
Pour the sweetened condensed milk evenly over the top, then sprinkle the shredded coconut on top.
Bake in the preheated oven for 25-30 minutes or until golden brown. Remove from the oven and allow to cool on a wire rack. The bars must cool completely before slicing, as they need to set. Store in an airtight container at room temperature for up to 5 days.
Tips for Recipe Success
- When pressing the gingerbread crust crumbs into the pan press tightly so it really gets packed in, this will help when slicing into individual bars.
- You could use walnuts instead of pecans or chocolate chips instead of white chocolate chips.
- Don't rush the cooling process, the time allows the bars to set up so you can slice them nicely!
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PrintRecipe Card
Gingerbread Magic Cookie Bars
Indulge in the perfect holiday treat with these easy and tasty gingerbread magic cookie bars. With layers of gingerbread, white chocolate, and coconut, these bars are sure to be a hit at any gathering.
- Total Time: 40 Minutes
- Yield: 24 Bars 1x
Ingredients
- Baker's Joy Non-Stick Baking Spray
- 2 cups Gingerbread Cookie Crumbs
- ¾ cup Crisco® Butter Flavor All-Vegetable Shortening, Melted
- 1 cup White Chocolate Chips
- 1 cup Chopped Pecans
- ½ cup Gingerbread Cookie Pieces
- 1 cup Butterscotch Chips
- 1-14 oz Can Sweetened Condensed Milk
- 1 cup Shredded Coconut
Instructions
- Preheat the oven to 350 F and line a 9x13 pan with parchment paper, then use Baker's Joy to spray the pan.
- In a large bowl mix together the gingerbread cookie crumbs and melted Crisco. The mixture should be fully combined and look like wet sand.
- Pour the gingerbread cookie mixture into the prepared pan and press into the button of the pan.
- Sprinkle the white chocolate chips in an even layer on top, and repeat with the pecans, gingerbread cookie pieces, and butterscotch chips. Pour the sweetened condensed milk evenly over the top, then sprinkle the shredded coconut on top.
- Bake in the preheated oven for 25-30 minutes or until golden brown. Remove from the oven and allow to cool on a wire rack. The bars must cool completely before slicing, as they need to set. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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