Easy Holiday Dessert Bars to Impress Your Guests

Dessert Bars to Impress Your Guests

Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?

Picture this: your guests take one bite of your dessert and instantly crown you the holiday baking champion. No stress, no fuss—just pure, unadulterated deliciousness. These dessert bars are your secret weapon.

They’re stupidly easy to make, look like you spent hours, and taste like heaven. Who needs a fancy pastry degree when you’ve got this recipe? Whether you’re hosting a party or just pretending to be a domestic god/goddess, these bars will do the heavy lifting.

Ready to become the hero of your holiday spread?

What Makes This Recipe So Good

These dessert bars check every box. They’re easy (no fancy techniques), versatile (swap ingredients like a boss), and crowd-pleasing (even picky Aunt Linda will shut up and eat). The texture?

Perfectly chewy with a crispy edge. The flavor? Rich, buttery, and just sweet enough.

Plus, they’re forgiving—mess up a step, and they’ll still taste amazing. IMO, that’s what holiday baking should be: low effort, high reward.

Ingredients

• 1 cup unsalted butter, melted
• 2 cups graham cracker crumbs
• 1 can (14 oz) sweetened condensed milk
• 2 cups semi-sweet chocolate chips
• 1 cup shredded coconut
• 1 cup chopped nuts (walnuts or pecans work best)
• 1 tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
   

   Pro tip: Let the paper hang over the edges for easy removal later.

   
   
2. Mix the crust: Combine melted butter, graham cracker crumbs, and a pinch of salt. Press this into the bottom of your pan like you’re packing snow for a fort.
3. Layer the good stuff: Sprinkle chocolate chips, coconut, and nuts evenly over the crust. Drizzle the sweetened condensed milk over the top like you’re Jackson Pollock creating art.
4. Bake for 25–30 minutes until the edges turn golden and the center looks set.
   

   Don’t overbake—nobody wants a dry dessert.

   
   
5. Cool completely before cutting into bars. Yes, this part requires patience. No, you can’t skip it unless you want a gooey mess.

Storage Instructions

Store these bars in an airtight container at room temperature for up to 5 days.

For longer storage, freeze them (layered between parchment paper) for up to 3 months. FYI, they probably won’t last that long.

Benefits of the Recipe

These bars are the ultimate holiday hack. They’re make-ahead friendly, so you’re not scrambling last-minute.

They’re also portable—perfect for potlucks or gifting. Plus, they’re customizable (more on that below). And let’s be real: they’re so decadent, people will assume you slaved over them.

Win-win.

Common Mistakes to Avoid

Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?

• Overbaking: The bars firm up as they cool. Take them out when the edges are golden but the center is still slightly soft.
• Skimping on the crust: Press it firmly, or you’ll end up with a crumbly mess.
• Cutting too soon: Let them cool completely, or you’ll have a sticky disaster. Patience is a virtue, especially in baking.

Alternatives

Feel free to mix it up:

• Gluten-free: Use gluten-free graham crackers.
• Nut-free: Skip the nuts or swap in seeds like pumpkin or sunflower.
• Chocolate lovers: Add a layer of caramel or peanut butter under the chocolate chips.
• Festive twist: Swap chocolate chips for white chocolate and add dried cranberries.

FAQ

Can I use salted butter instead?

Yes, but omit the extra pinch of salt.

Unless you’re into overly salty desserts—no judgment here.

Can I make these bars ahead of time?

Absolutely. They taste even better the next day, so bake them a day early and save yourself the stress.

Why did my bars turn out too crumbly?

You probably didn’t press the crust firmly enough. Or you cut them while still warm.

Or both. Follow the instructions, people.

Can I freeze these bars?

Yep. Freeze them in a single layer first, then stack with parchment paper between layers.

Thaw at room temperature before serving.

What’s the best way to cut them cleanly?

Use a sharp knife and wipe it clean between cuts. Or just embrace the rustic look and call it “artisanal.”

Final Thoughts

These dessert bars are the ultimate holiday flex: minimal effort, maximum praise. They’re foolproof, delicious, and adaptable to whatever ingredients you have lying around.

So go ahead—whip up a batch, bask in the compliments, and pretend you’re a baking prodigy. You’re welcome.

Want to Cook Delicious Plant-Based Meals From Scratch But Have No Idea Where To Start?