Holiday Bars

Why You’ll Love This Recipe

I love how simple and crowd-pleasing these bars are. There’s no need for a mixer or complicated steps, and I can throw everything into one bowl. The graham cracker and cocoa base gives them a rich, brownie-like texture, while the marshmallows and chocolate chips create that soft, gooey bite that everyone goes crazy for. Plus, they store well—so I always make extra to enjoy throughout the week (or freeze for later).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• graham cracker crumbs

• unsweetened cocoa powder

• powdered sugar

• unsalted butter (melted)

• sweetened condensed milk

• mini marshmallows

• chocolate chips (milk, dark, or white)

• chopped nuts (optional – walnuts or pecans)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan (or line it with parchment for easy removal).

2. In a large mixing bowl, I combine the graham cracker crumbs, cocoa powder, and powdered sugar, stirring until evenly mixed.

3. I pour in the melted butter and sweetened condensed milk, stirring until a thick, sticky dough forms.

4. I fold in the mini marshmallows, chocolate chips, and chopped nuts, if I’m using them.

5. I spread the mixture evenly in the prepared baking pan, pressing it gently into all the corners.

6. I bake the bars for 25–30 minutes, until the edges are set and the center is just firm enough to hold together.

7. I let the bars cool completely in the pan before slicing them into squares for serving.

Servings and timing

This recipe makes 24 bars and takes about 45 minutes total—including 15 minutes of prep time and 30 minutes of baking.

Variations

• I add dried cranberries for a pop of tartness and festive color.

• I mix white and dark chocolate chips for more dimension.

• I sprinkle crushed peppermint or holiday sprinkles on top before baking.

• For an extra indulgent twist, I drizzle melted chocolate over the cooled bars.

• I’ve even added a bit of cinnamon or espresso powder for a deeper flavor profile.

Storage/Reheating

I store leftover bars in an airtight container at room temperature for up to 1 week, or refrigerate them if I want them firmer. They also freeze well—I layer them between sheets of parchment paper and freeze for up to 3 months. I thaw them at room temperature or enjoy them cold right out of the fridge for a chewier bite.

FAQs

Can I use different types of chocolate?

Yes! I use whatever I have on hand—milk chocolate, dark chocolate, white chocolate, or a combo. They all work beautifully in this recipe.

Do I have to use nuts?

Not at all. I often leave them out if I’m baking for a nut-free group, and the bars still come out rich and chewy.

Can I make these ahead of time?

Absolutely. These bars are perfect for make-ahead baking since they stay fresh for days and taste even better the next day.

Why do I need to let them cool before slicing?

Letting the bars cool helps them firm up. If I cut them too soon, they tend to fall apart or stick to the knife.

Can I make these gluten-free?

Yes, I use gluten-free graham cracker crumbs as a direct substitute, and the rest of the ingredients are naturally gluten-free.

Conclusion

These Christmas Bars are a must-have on my holiday baking list. They’re rich, festive, and wonderfully easy to pull together with pantry staples. Whether I’m making them for a cookie exchange, wrapping them as gifts, or just enjoying a quiet moment with a cup of cocoa, these bars always deliver that magical mix of chewy, gooey, and chocolatey holiday cheer.

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