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Gingerbread Magic Cookie Bars is a variation of the original Magic Cookie Bars from Eagle Brand Sweetened Condensed Milk.  Gingersnap cookies and orange juice form a  crust that's reminiscent of gingerbread cake. The layers of coconut, white chocolate, cinnamon chips, and toffee chips add a delightful spin to the classic recipe.
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3.82 from 11 votes

Gingerbread Magic Cookie Bars

Cook Time30 minutes
Author: Jackie Garvin

Ingredients

  • preheat oven to 350 degrees
  • yield: one 9x13 pan
  • Gingersnap cookies and orange juice form a crust that's reminiscent of gingerbread cake. The layers of coconut white chocolate, cinnamon chips, and toffee chips add a delightful spin to the classic Magic Cookie Bar recipe.
  • 12 ounces gingersnap cookies
  • zest from one small orange approx. 1 teaspoon
  • 1/2 cup unsalted butter melted
  • juice from one small orange approx. 2 tablespoons
  • 1 14 ounce can Eagle Brand Sweetened Condensed Milk
  • 1 1/2 cups approx sweetened flaked coconut
  • 1 cup generous pecans, roughly chopped
  • 8 ounces toffee bits
  • 1 cup premium white chocolate chips
  • 1 cup cinnamon chips

Instructions

  • Place gingersnap cookies and orange zest in a food processor.  Pulse until finely crumbled. Set aside.
  • Spray a 9x13 baking pan with non-stick spray.  Pour melted butter and orange juice into pan. Stir slightly.
  • Evenly spread gingersnap crumb mixture over melted butter.  Press down evenly with a fork.
  • Pour Eagle Brand Sweetened Condensed Milk over and spread evenly.
  • Add next five ingredients in order and evenly distribute each layer.
  • Bake in a 350 degree preheated oven for 30 minutes.
  • Remove from oven and gently loosen the edges while still warm.
  • Chill completely in refrigerator before cutting into squares.
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