Holiday Magic Bars Recipe
These Italian Magic Bars are a no-fuss holiday dessert, featuring a spiced Biscoff crust deepened with coffee. Topped with pistachios, chocolate, and fruit, they bake into a decadent, gooey treat that's perfect for making ahead.
Servings: 24 bars
Calories: 307kcal
Ingredients
- Cooking spray or softened butter for the pan
- 8 tablespoons unsalted butter 1 stick
- 2 cups Biscoff gingersnap, or cinnamon graham cracker crumbs
- 1 tablespoon ground coffee or espresso not instant
- ½ teaspoon kosher salt
- 14 oz sweetened condensed milk 1 can
- 1 ½ cups chopped salted roasted pistachios salted pistachios (about 7 ½ ounces)
- 1 cup semisweet or bittersweet chocolate chips about 7 ounces
- ½ cup dried tart cherries or cranberries about 3 ounces
- ½ cup coarsely chopped candied orange peel about 4 ounces
Instructions
- Arrange a rack in the middle of the oven and preheat it to 350°F.
- 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.
- Mix together 2 cups of Biscoff, gingersnap, or cinnamon graham cracker crumbs. Then, add 1 tablespoon of ground coffee or espresso (make sure it’s not instant) and ½ teaspoon of 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 ½ cups roasted, salted pistachios, 1 cup semisweet or bittersweet chocolate chips, ½ cup dried tart cherries or cranberries, and ½ 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 it cool completely, about 2 hours. Refrigerate for at least 30 minutes to help 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
Tips for Making Holiday Magic Bars
- Balance out all the sweetness. I suggest using salted pistachios instead of unsalted ones. Also, go for dried cherries instead of dried cranberries. They help balance the sweetness of the cookie.
- Add the flavors your family loves. Marzipan, amaretti cookies, hazelnut spread, and chocolate-covered espresso beans are all delicious treats. Any of these would be a lovely addition to these cookies.
- Take care with the sweets. These bars are rich no matter what, but can get very, very sweet.
- Salted nuts add a nice balance. If you use unsalted, sprinkle ½ teaspoon of kosher salt over the toppings.
- 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
Calories: 307kcal | Carbohydrates: 30g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 82mg | Potassium: 191mg | Fiber: 1g | Sugar: 23g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 0.5mg