M&M Magic Bars Recipe

This festive M&M Magic Bars Recipe puts a holiday twist on the classic seven-layer bar by using a dark chocolate graham crust and a gooey layer of sweetened condensed milk. Loaded with mint chocolate chips, salty peanuts, and crunchy candy cane pieces, these bars offer a kaleidoscope of texture and flavor that is perfect for Christmas cookie exchanges.

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M&M Magic Bars Ingredients

The Chocolate Crust:

• 14 chocolate graham crackers: Pulsed into fine crumbs. The dark cocoa flavor sets the stage for a rich dessert.
• 1 stick (8 tablespoons) unsalted butter: Melted, to bind the crust.

The Magic Layers:

• One 14-ounce can sweetened condensed milk: The glue that holds the toppings and caramelizes as it bakes.
• One 10-ounce bag mint chocolate chips: Adds a cool, refreshing contrast to the sweet milk.
• 1 cup cocktail peanuts: Coarsely chopped. The saltiness cuts through the sugar overload.
• 2 cups mini marshmallows: For gooey, toasted pockets.
• 1/2 cup M&M’s: Red and green for holiday cheer.
• 1/2 cup candy canes: Coarsely chopped for crunch.
• 1/4 cup sprinkles: Festive red and green shapes.

How To Make M&M Magic Bars

1. Prep the Pan: Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with foil, leaving an overhang for easy removal. Butter the foil generously to prevent sticking.
2. Make the Crust: In a food processor, pulse the chocolate graham crackers into fine dust. Drizzle in the melted butter and pulse until the mixture looks like wet sand and holds together when squeezed. Press this mixture firmly into the bottom of the prepared pan.
3. Pour the “Magic”: Pour the entire can of sweetened condensed milk evenly over the crust. Use a spatula to spread it to the edges if needed, but don’t mix it with the crumbs.
4. Layer the Toppings: Sprinkle the toppings in this order: mint chocolate chips, chopped peanuts, mini marshmallows, M&M’s, chopped candy canes, and finally the sprinkles. Press down gently with your hand to embed the toppings in the milk.
5. Bake: Bake for 30 to 35 minutes. You are looking for the edges to turn golden brown and pull slightly away from the sides of the pan. The center will still look bubbling and soft.
6. Cool and Cut: Let the bars cool completely in the pan on a wire rack for at least 1 hour. This sets the condensed milk. Lift the slab out using the foil handles, peel off the foil, and cut into 24 squares.

Recipe Tips

• Peanut Prep: Use salted, roasted cocktail peanuts. Raw peanuts won’t have the crunch or flavor needed to balance the sweet layers.
• Candy Cane Crush: Don’t pulverize the candy canes into dust; you want chunks. Place them in a bag and bash with a rolling pin or skillet.
• Foil Lining: Using heavy-duty foil is best. Magic bars are sticky (hence the name), and thin foil might tear when you try to peel it off the bottom.
• Chocolate Chip Swap: If mint isn’t your thing, use semi-sweet or white chocolate chips instead, but keep the candy canes for that peppermint hit.

What To Serve With Magic Bars

• Coffee: The sweetness of these bars demands a strong black coffee.
• Cold Milk: Essential for washing down the rich chocolate and peanut flavors.
• Vanilla Ice Cream: Warm a bar up and serve à la mode.
• Hot Chocolate: Double down on the winter theme.

How To Store M&M Magic Bars

• Room Temperature: Store in an airtight container for up to 3 days. Separate layers with parchment paper so they don’t stick together.
• Refrigerate: Can be kept in the fridge for up to a week; this makes them chewier and less gooey.
• Freeze: These freeze wonderfully. Wrap individual bars in plastic and freeze for up to 3 months. Eat them straight from the freezer for a different texture experience.

M&M Magic Bars Nutrition Facts

• Calories: 280 kcal
• Fat: 14g
• Carbohydrates: 36g
• Sugar: 28g
• Protein: 4g

Nutrition information is estimated per bar.

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