The first time I made Santa’s No-Bake Sugar Cookie Bars, my kitchen smelled like pure holiday magic even though I never turned on the oven. I remember standing at the counter, stirring the sweetened condensed milk into the graham cracker crumbs, amazed at how quickly the mixture transformed into something that tasted just like a soft sugar cookie base without any baking at all. When I poured the creamy topping over the crust and added those cheerful red and green sprinkles, it felt like wrapping a present—simple ingredients coming together to create something impossibly festive.
Why You’ll Love This Recipe
You’ll love these bars because they deliver that classic sugar-cookie sweetness in a fraction of the time, with none of the rolling, cutting, or chilling. If holiday baking always feels like a marathon for you, this recipe will feel like a warm hug—easy, quick, and guaranteed to make you look effortlessly festive. They have that soft, buttery cookie flavor layered with a creamy vanilla topping, and the sprinkles make them look like they came straight off Santa’s workshop dessert table.
Ingredients
- 2 cups graham cracker crumbs
- 1 cup sweetened condensed milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups white chocolate chips
- 2 tablespoons heavy cream
- 1/2 teaspoon almond extract (optional, but delicious)
- Holiday sprinkles for topping
I’ve tested a few variations of these bars, and the combination of graham cracker crumbs with melted butter and sweetened condensed milk gives the most convincing soft-sugar-cookie texture. You can even use shortbread cookie crumbs if you want a richer flavor, but graham crackers are the most reliable and affordable. White chocolate chips melt beautifully with just a touch of cream, creating the perfect smooth layer on top. And while almond extract is technically optional, trust me—it gives the bars that classic bakery sugar-cookie flavor that people always notice and love.
Equipment Needed
- Mixing bowls
- Silicone spatula
- 8×8 or 9×9 baking pan
- Parchment paper
- Microwave-safe bowl
- Measuring cups and spoons
- Offset spatula (optional but very helpful)
The tools for this recipe couldn’t be simpler. A lined baking pan is essential because these bars lift out cleanly only when parchment is used—I learned that the hard way the first time and had to pry pieces from the corners. A silicone spatula makes pressing the crust into the pan much easier since the mixture is very sticky at first. I also love using an offset spatula for spreading the warm white-chocolate topping because it lets me control the thickness and smoothness of the layer. A basic microwave-safe bowl works perfectly for melting the chocolate; no double boiler needed.
Step-by-Step Instructions
I always start with the base because it comes together so quickly. I mix the graham cracker crumbs, sweetened condensed milk, melted butter, vanilla, and salt in a big bowl. The moment everything combines, the mixture smells like warm sugar cookies—even though it’s completely no-bake. The texture should be thick, slightly sticky, and easy to press with your fingers. When I pour it into the pan, I really take my time pressing it down evenly because a smooth, firm base makes slicing easier later on.(See the next page below to continue…)