Tips, variations, and serving ideas
For a stronger sugar cookie flavor, keep the vanilla at a full teaspoon and use the almond extract, but do not exceed about 1/4 teaspoon; sugar cookie bar recipes note that too much almond extract can taste artificial. If you like a slightly less sweet bar, you can use just under 1 cup of condensed milk or add a pinch of fine salt to the mixture to balance the sweetness.
You can fold a small handful of sprinkles directly into the base mixture before pressing it into the pan to create a “funfetti” look throughout, similar to Christmas sugar cookie bars that bake sprinkles into the dough. For a more decadent top, drizzle both white and milk or dark chocolate in alternating lines, echoing other layered no-bake bar presentations.
When serving, cut the bars into small squares because they are quite sweet and rich—most no-bake condensed milk bars and magic bar–style recipes recommend modest portions. Arrange them on a cookie tray with contrasting treats (like chocolate cookies or peppermint bark) so their pale, sprinkle-topped look stands out as a festive, kid-appealing option.
Storage and make-ahead
Store the bars in an airtight container in the refrigerator. Guidance for homemade graham-and-condensed-milk desserts and no-bake bars suggests they keep their texture and flavor for about a week when chilled. Stack them in layers separated by parchment or wax paper so the tops and edges stay neat and sprinkles or chocolate decorations don’t stick together.
For longer storage, similar no-bake bars and graham-based treats freeze well. Chill and slice the bars, then arrange them on a baking sheet to firm before transferring to a freezer-safe container or bag, with parchment between layers. They generally maintain good quality for up to 2–3 months in the freezer; thaw in the refrigerator before serving, or enjoy them slightly chilled for a firmer, candy-like bite.
Because these bars are dense and sturdy, they travel nicely in cookie tins or boxes lined with parchment, making them a practical choice for gifting to neighbors, teachers, or friends. They also make a great “leave out for Santa” treat that kids can help prepare the day before Christmas.
FAQs
Can I use Digestive biscuits instead of graham crackers?
Yes. Many no-bake bar recipes use Digestive biscuits interchangeably with graham crackers. Digestives will give a slightly more biscuit-like, less honeyed flavor, but the texture and structure will be very similar.
Do these bars need to stay refrigerated?
Because the bars contain butter and sweetened condensed milk, they hold their texture and freshness best when stored in the fridge, as recommended for similar no-bake crumb-and-condensed-milk bars. They can sit out briefly on a cookie tray for serving, but return leftovers to the refrigerator.
Can I make them ahead for a cookie exchange?
Yes. These bars are well suited to make-ahead baking. Many no-bake holiday bar recipes suggest making them 1–2 days in advance and keeping them covered in the fridge until cutting or packing for your event. You can also freeze them to get even more ahead of schedule.
How do I keep the bars from crumbling when I cut them?
Pressing the mixture very firmly into the pan, chilling it thoroughly, and using a sharp knife to cut straight down are the key steps, mirroring advice from other graham-based no-bake bar recipes. Wiping the knife between cuts and cutting while the bars are cold also helps keep edges clean.
Santa’s No-Bake Sugar Cookie Bars give you all the festive, sprinkle-topped sugar cookie energy in a fast, no-bake format that’s perfect for crowded ovens and busy holiday schedules. Add them to your Christmas baking rotation this year, share them on cookie trays or in gift tins, and invite your readers or guests to customize the toppings and flavors so they can create their own Santa-approved version.