Ingredients
2 cups graham cracker crumbs (galletas tipo Digestive trituradas)
1 cup sweetened condensed milk (leche condensada)
1/2 cup unsalted butter, melted (mantequilla derretida)
1 teaspoon vanilla extract
Topping (opcional pero recomendado)
Sprinkles navideños
Chocolate blanco derretido
Azúcar glas
Tip extra navideño
1/4 teaspoon almond extract (extracto de almendra), opcional
These ingredients closely match popular Santa’s No-Bake Sugar Cookie Bars that use crushed graham crackers or Digestive biscuits, condensed milk, melted butter, and vanilla to create a thick, sliceable base that firms in the fridge. Almond extract is a common “secret ingredient” in Christmas sugar cookie bar recipes to give a classic sugar cookie aroma and taste.
Step-by-step instructions
Line a square baking pan (about 8×8 or 9×9 inches) with parchment paper, leaving some overhang on two sides for easy lifting later. Lining the pan is standard for no-bake bars so they release cleanly and slice neatly.
In a mixing bowl, combine the graham cracker crumbs, sweetened condensed milk, melted unsalted butter, and vanilla extract. Add the 1/4 teaspoon of almond extract if you want that extra sugar cookie note. Stir with a spatula until everything is thoroughly mixed and the crumbs are evenly moistened; the mixture should be thick and hold together when pressed, similar to other graham-and-condensed-milk no-bake bar bases.
Transfer the mixture to the prepared pan. Press it firmly and evenly into the bottom using your hands or the flat bottom of a measuring cup, pushing it into the corners and smoothing the surface. No-bake bar recipes emphasize packing the base tightly so the bars don’t crumble and cut into clean squares.
Sprinkle Christmas sprinkles (sprinkles navideños) evenly over the top and gently press them into the surface so they adhere, or drizzle melted white chocolate in thin lines over the top for a snowy, candy-like finish. You can save the powdered sugar (azúcar glas) for after chilling if you prefer a fresh dusting just before serving.
Refrigerate the pan for at least 2 hours, or until the bars are firm to the touch and fully set. Similar graham-crumb and condensed milk bars recommend a minimum of 2–4 hours or even overnight for best slicing texture. Once set, use the parchment overhang to lift the slab onto a cutting board. Dust with powdered sugar if desired, then cut into bars with a sharp knife, wiping the blade between cuts for the cleanest edges.