Santa s No Bake Sugar Cookie Bars

INGREDIENTS

Cookie Crust

• 2 cups graham cracker crumbs
  (about 16 full graham crackers)
• ½ cup unsalted butter, melted
• 2 tbsp granulated sugar
• ½ tsp vanilla extract

Creamy Sugar Cookie Filling

• 8 oz (225 g) cream cheese, softened
• ½ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ cup sweetened condensed milk
• ½ cup white chocolate chips, melted & slightly cooled

Toppings

• ½ cup holiday sprinkles (red, green, white)
• Mini marshmallows
• Red & green M&M’s
• Optional: crushed sugar cookies or vanilla wafers

INSTRUCTIONS

1. Make the Crust

1. Line an 8×8 or 9×9-inch pan with parchment paper.
2. In a bowl, mix graham cracker crumbs, melted butter, sugar, and vanilla.
3. Press firmly into the bottom of the pan.
4. Chill in the fridge for 15 minutes to set.

2. Prepare the Filling

1. Beat cream cheese and butter together until smooth and fluffy (2–3 minutes).
2. Add powdered sugar, vanilla, and salt. Beat until creamy.
3. Mix in sweetened condensed milk.
4. Gently fold in melted white chocolate until fully combined.

3. Assemble

1. Spread the filling evenly over the chilled crust.
2. Smooth the top with a spatula.
3. Sprinkle generously with sprinkles, marshmallows, and M&M’s.
4. Lightly press toppings into the filling so they stick.

4. Chill

• Refrigerate for 2–3 hours or until fully set.
• For faster setting, freeze for 45–60 minutes.

5. Slice & Serve

• Lift out using parchment paper.
• Cut into squares using a sharp knife.
• Serve chilled or slightly softened at room temperature.

PRO TIPS

• For cleaner cuts, wipe knife between slices
• Want more sugar-cookie flavor? Add ½ tsp almond extract
• Make it extra festive with edible glitter
• These freeze beautifully for up to 1 month

VARIATIONS

• Chocolate Lovers: drizzle melted chocolate on top
• Peppermint: add crushed candy canes
• Birthday Version: swap holiday sprinkles for rainbow
• Extra Thick Bars: double the filling layer