Peppermint Magic Bars
Peppermint Magic Bars are the ultimate festive treat that combines a buttery graham cracker crust with layers of coconut, chocolate, and that irresistible peppermint crunch. Whether you’re making them for holiday parties, cozy nights in, or simply to satisfy your sweet tooth, these bars deliver magic in every bite. The blend of white and semi-sweet chocolate chips with Andes Peppermint Crunch Baking Chips creates a dreamy, minty chocolate experience that feels both nostalgic and delightfully fresh.
What’s even better? These bars come together quickly and easily, making them a perfect go-to recipe when you want a crowd-pleasing dessert without a lot of fuss. If you love treats that are rich, chewy, and packed with flavor, you’re in for a real treat with this recipe!
Why It’s Crowd-Pleasing
Peppermint Magic Bars are a guaranteed hit because they have something for everyone. The buttery, crumbly graham cracker crust provides a sturdy base, while the flaked coconut adds a chewy texture and subtle sweetness. The combination of white and semi-sweet chocolate chips introduces layers of creamy and slightly bitter chocolate that balance beautifully with the sweetened condensed milk.
And then there’s the star ingredient—the Andes Peppermint Crunch Baking Chips. They bring a cool, refreshing peppermint flavor and a delightful crunch that sets these bars apart from your average magic bars. Whether you’re serving these at a holiday gathering, a potluck, or just as a special treat for your family, they disappear fast because everyone loves that festive peppermint twist.
Ingredient Notes
- 1/2 cup butter, melted: Use unsalted butter to control the salt content in your bars. Melted butter helps bind the graham cracker crust and adds richness.
- 1 1/2 cups graham cracker crumbs: You can crush graham crackers in a food processor or place them in a sealed bag and crush with a rolling pin. This forms the delicious base.
- 2 tbsp sugar: Adds a touch of sweetness to the crust, balancing the buttery flavor.
- 1 1/2 cups coconut, sweetened and flaked: Choose sweetened flaked coconut for a chewy texture and extra sweetness that complements the chocolate layers beautifully.
- 14 oz sweetened condensed milk (1 can): This is the magic ingredient that holds the layers together and adds a creamy sweetness. Be sure to use a brand made with vegetable-based ingredients instead of dairy from animals to keep it suitable for all dietary preferences.
- 1 cup white chocolate chips: Use vegan or plant-based white chocolate chips if you prefer a fully plant-based version.
- 1 cup semi-sweet chocolate chips: Look for dairy-free semi-sweet chocolate chips if needed. These add depth and balance the sweetness.
- 1 cup Andes Peppermint Crunch Baking Chips: These iconic minty chips add the signature peppermint flavor and a nice crunch. If unavailable, crushed peppermint candies or candy canes can be a fun substitute.
Kitchen Gear Checklist
- 9×13-inch baking pan: Perfect size for layering the magic bars and getting that classic thickness.
- Mixing bowls: At least two—one for the crust ingredients and one for combining the toppings.
- Measuring cups and spoons: Accurate measurements are key to getting the perfect texture.
- Spatula or wooden spoon: For mixing and spreading the crust and layers evenly.
- Microwave-safe bowl or small saucepan: To melt the butter safely.
- Knife: For slicing the bars once cooled.
How to Prepare Peppermint Magic Bars
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until all crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of your 9×13-inch baking pan to form a solid crust layer.
Step 2: Layer the Coconut
Sprinkle the sweetened flaked coconut evenly over the graham cracker crust. This layer will add a chewy, tropical note that pairs beautifully with the chocolate and peppermint.
Step 3: Add the Chocolate Chips
Evenly distribute the white chocolate chips and semi-sweet chocolate chips over the coconut layer. The two types of chocolate create a rich flavor contrast and melt beautifully when baked.
Step 4: Pour the Sweetened Condensed Milk
Slowly pour the sweetened condensed milk over the layered ingredients. Try to pour evenly across the entire pan so it seeps down and binds all the layers together.
Step 5: Finish with Peppermint Crunch
Top the bars with the Andes Peppermint Crunch Baking Chips, spreading them out to cover the entire surface. These will add that refreshing mint flavor and a lovely crunch after baking.
Step 6: Bake and Cool
Bake the bars in the preheated oven for 25 to 30 minutes, or until the edges are golden brown and the top looks set. Remove from the oven and allow the bars to cool completely in the pan on a wire rack before slicing into squares.
Budget & Availability Swaps
- If you can’t find Andes Peppermint Crunch Baking Chips, crushed peppermint candies or candy canes work as a festive alternative.
- Swap out the graham cracker crumbs for digestive biscuits or any sweet cookie crumbs you have on hand.
- Use canned coconut milk powder reconstituted if you don’t have flaked coconut, although the texture will be different.
- For chocolate chips, any dairy-free or vegan brand will maintain the recipe’s suitability while making it widely accessible.
What I Learned Testing
During recipe testing, I discovered a few tips that really make these bars shine:
- Pressing the graham cracker crust firmly into the pan ensures the bars hold together well and don’t crumble when sliced.
- Using both white and semi-sweet chocolate chips creates a wonderful balance of sweetness and depth—feel free to experiment with all semi-sweet or all white chocolate depending on your preference.
- Letting the bars cool completely is essential. They slice much cleaner and have a better texture when fully set.
- Substituting crushed peppermint candies for Andes chips is fun but can make the top a bit more crumbly; for a sturdier topping, stick with Andes Peppermint Crunch Baking Chips.
Cooling, Storing & Rewarming
Once baked, allow your Peppermint Magic Bars to cool completely in the pan on a wire rack. This usually takes about an hour at room temperature. After cooling, cover the pan tightly with plastic wrap or foil and store in the refrigerator.
These bars keep well for up to 5 days in the fridge. For longer storage, you can freeze them in an airtight container for up to 2 months. When ready to enjoy, thaw overnight in the fridge. If you want to serve them warm, pop individual bars in the microwave for 10-15 seconds – they’ll be gooey and delicious!
Helpful Q&A
Can I use unsweetened coconut instead of sweetened?
Yes, you can use unsweetened coconut flakes, but keep in mind the bars will be less sweet and the texture a bit drier. You might want to add a little extra sugar to the crust or sprinkle some sugar over the coconut layer to balance the flavors.
What can I use if I don’t have sweetened condensed milk?
Sweetened condensed milk is key to the magic bars’ chewy texture and sweetness. If you can’t find it, you could try making your own by gently simmering coconut milk with sugar until thickened, or use a plant-based condensed milk alternative available at specialty stores.
How do I prevent the bars from sticking to the pan?
Make sure you lightly grease the pan or line it with parchment paper before pressing in the crust. This will make removing the bars much easier and help keep their shape when slicing.
Can I make these bars nut-free?
Absolutely! This recipe is naturally nut-free as long as you check the labels on your chocolate and peppermint chips to ensure they haven’t been processed in facilities with nuts.
Weekend Projects
- Brown Butter Toffee Pecan Cookies – If you love rich, buttery treats, these cookies are a perfect weekend baking adventure.
- Coconut Snowball White Chocolate Cookies – For an extra coconutty delight that’s just as festive and easy to make.
That’s a Wrap
Peppermint Magic Bars are a delightful blend of textures and flavors that come together in a simple, no-fuss recipe. From the buttery graham cracker crust to the layers of coconut and chocolate, and topped with that unmistakable minty crunch, these bars are sure to become a seasonal favorite. Whether you’re a seasoned baker or just starting out, this recipe is approachable, rewarding, and absolutely delicious.
Give this recipe a try during the holidays or anytime you want a sweet treat that feels special. Don’t forget to experiment with different chocolate chips or sprinkle in some extra crushed peppermint to make it your own. And if you’re looking for more cozy, flavorful sweets, be sure to check out recipes like Brown Butter Toffee Pecan Cookies or Coconut Snowball White Chocolate Cookies for more inspiration.
Happy baking and enjoy every magical bite!
Peppermint Magic Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until all crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of your 9x13-inch baking pan to form a solid crust layer.
- Sprinkle the sweetened flaked coconut evenly over the graham cracker crust. This layer will add a chewy, tropical note that pairs beautifully with the chocolate and peppermint.
- Evenly distribute the white chocolate chips and semi-sweet chocolate chips over the coconut layer. The two types of chocolate create a rich flavor contrast and melt beautifully when baked.
- Slowly pour the sweetened condensed milk over the layered ingredients. Try to pour evenly across the entire pan so it seeps down and binds all the layers together.
- Top the bars with the Andes Peppermint Crunch Baking Chips, spreading them out to cover the entire surface. These will add that refreshing mint flavor and a lovely crunch after baking.
- Bake the bars in the preheated oven for 25 to 30 minutes, or until the edges are golden brown and the top looks set. Remove from the oven and allow the bars to cool completely in the pan on a wire rack before slicing into squares.
Notes
- Press the graham cracker crust firmly into the pan to ensure bars hold together and slice cleanly.
- Using both white and semi-sweet chocolate chips balances sweetness and depth; feel free to adjust to your preference.
- Let bars cool completely before slicing for the best texture and clean cuts.
- If Andes Peppermint Crunch Baking Chips are unavailable, crushed peppermint candies can be used but may result in a more crumbly topping.
- Store bars covered in the refrigerator for up to 5 days or freeze for up to 2 months.
