It’s a cold, wet morning here at That 1870s Homestead, but Christmas is in the air, and I’m determined to make the kitchen warm and cozy with another holiday recipe. Today, I’m sharing my take on candy oat bars, often called magic bars. These sweet treats are perfect for adding to a holiday cookie platter. I’m making them gluten-free this year, which should suit everyone at tonight’s party, especially my daughter-in-law, who needs gluten-free options. The base is a simple crumble made from gluten-free oats, flour, brown sugar, pecans, and melted butter, with a little pinch of salt to balance the sweetness. I like to sneak in some coconut, though it’s not strictly necessary, but it always feels right to me.
Once the crust is baked and firm, the magic really starts. I mix Christmas-colored M&M's into the reserved crumble topping, melt a few more M&M's to combine with sweetened condensed milk, and spread the whole decadent mixture over the crust. Before it goes back into the oven, I sprinkle on some festive Christmas sprinkles. A little trick I’ve learned—though I forget to follow it every year—is to add the sprinkles during the last ten minutes of baking so they set into the bars properly.
These bars need time to cool completely before cutting, and trust me, the wait is worth it. They’re rich and satisfying, so a small square is just enough to savor. I’ll be putting these on a platter for tonight’s gathering, and I’ll share more tips for building beautiful homemade treat platters in tomorrow’s video. If you decide to make these or try your own variation, I’d love to hear about it in the comments. Christmas is the perfect time for sharing—not just treats, but ideas too.
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Newport, MI 48166
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0:00 Good Morning and Welcome
1:00 Introducing Magic Bars
1:41 Ingredients for the Crust
2:23 Making the Crust
4:08 Preparing the Toppings
5:14 Assembling the Bars
7:10 Baking Instructions
8:00 Adding Christmas Sprinkles
8:40 Cooling and Cutting Tips
9:30 Wrapping Up and Looking Ahead
