Gingersnap Magic Cookie Bars

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Prep: 15Min.

Cook: 28Min.

Yield: 20 Bars

Calories: /serv

1- 12oz box gingersnap cookies

10 tbsp. unsalted butter, melted

Pinch of salt

1 cup white chocolate chips

1 cup cinnamon chips

1 cup sliced almonds

1 1/3 cup shredded coconut flakes

1 1/2 cup pretzels

1- 14oz can Eagle Brand® Sweetened Condensed Milk

NUTRITION INFORMATION

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Start by preheating your oven to 350°F. Grease a 13x9 baking pan and line it with parchment paper, if desired. Set aside.

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Put the 12 oz of gingersnap cookies into a food processor and pulse until you have a fine crumb. Mix gingersnap crumbs with 10 tablespoons of melted butter and a pinch of salt. Dump the mixture into the prepared pan, and press firmly into an even layer.

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Sprinkle the other ingredients one layer at a time on top of the gingersnap crust. Start with the white chocolate chips, then cinnamon chips, shredded coconut, sliced almonds, and crushed pretzels. Lastly, pour a full can of Eagle Brand® Sweetened Condensed Milk evenly over top of everything.

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Pop into the oven and bake for 25-28 minutes. Once done baking, remove from the oven and allow to cool completely before slicing.

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Recipe by our friend Chrissy @HungryKitchenBlog

NUTRITION INFORMATION

Gingersnap Magic Cookie Bars

Gingersnap Magic Cookie Bars

Ingredients

Instructions

Gingersnap Magic Cookie Bars

Gingersnap Magic Cookie Bars

Ingredients

Instructions

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