Winter White Cookies. No Bake & Freezer Friendly
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Winter White Cookies. These easy-to-make treats are no bake and are so crunchy, caramel-y delicious too! Ideal for the freezer any time of year, but especially at the Holidays.
Originally published Jan 7, 2010.
Here is the last of my remaining holiday treat ideas that didn't quite make it to the blog before Christmas. This is another old family favourite no-bake recipe.
Again, my dear old Mudder is the guest chef because I stole these out of her freezer to take the pic! Thanks Mom!
Note: The new photos are courtesy of my daughter who loves making these at any time of year.
2013 update.
The new photo below shows part of a batch made by my teenage daughter Olivia, who now keeps us well supplied with this family favourite during the holidays. She loves to eat these straight from the freezer, just like we did as kids.
2022 Update. The additional new photos are still courtesy of my daughter Olivia. It is one of her absolute favourites, as it was mine, growing up.
A Christmas family tradition, that we love to make year round.
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These Winter White cookies are some of our family favourites during the Holidays, especially. They are easy, no bake and freeze well, making them ideal for your Holiday treat list.
Ingredients
- ¾ cup melted butter
- ¾ cup sugar
- 1 ½ teaspoon vanilla extract
- 3 beaten eggs
- 3 cups graham cracker crumbs
- 1 cup fine dried coconut
- 2 ½ cups mini marshmallow
- Additional graham crackers to line the bottom of the pan
- 1 ½ cups whipped cream, or use a whipped topping substitute
- 1 teaspoon vanilla extract
- 4 tablespoon icing sugar, powdered sugar
Instructions
- In a medium saucepan over medium low heat combine the melted butter, sugar and 1 ½ teaspoon vanilla extract.
- Cook for only a couple of minutes, stirring constantly until hot and the sugar is dissolved.
- Quickly whisk in the beaten eggs.
- Cook for only about a minute before removing from the heat and very quickly stirring in the graham crumbs, coconut and mini marshmallows.
- Lightly grease and line the bottom and sides of a 9x13 baking pan with parchment paper.
- Line the bottom of the pan with graham crackers. Cut as needed to fit.
- Spread the prepared mixture evenly over the crackers and chill well for a couple of hours or overnight.
- Beat together the whipping cream, 1 teaspoon vanilla extract and powdered sugar until stiff peaks form.
- Top the chilled cookie bars with whipped cream, cut in squares and serve.
- These freeze very well but you might like to use a non-dairy whipped topping if you want to freeze them with the cream already on them. If not, freeze them without the whipped cream and just add it before serving.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Information
Yield
36Serving Size
1 gramsAmount Per Serving Calories 122Total Fat 6gSaturated Fat 4gUnsaturated Fat 0gCholesterol 25mgSodium 89mgCarbohydrates 14gSugar 9gProtein 1g
I made these cookies many times. A real hit with everyone
Could you just use white icing instead of whip cream?
Yes some folks prefer white icing.
But the eggs stay raw. Is that ok
The eggs are not raw at all.
Did you use white sugar or brown.. And if brown, is it light or dark
White sugar but light brown could work too.
Used to make these a lot now a days cheaper to buy all made
I've never seen these in a bakery or store. Where do you find them? Bet these are better! 😉
I’ve seen them at Coleman’s in mount pearl!
I can't get graham crackers in Australia, can you suggest a substitute. We get most other biscuit, cracker types.
Digestives or vanilla wafers would work.
I made it with malted milks in U.K. Turned out lovely. Can you get those.
I've never seen them here...but I am intrigued. May have to order some online.
Surprised to have grown up in NL and I had never heard of these. Gave them a try in November and people lost their minds (I live in Calgary now). It feels like I've been making them every other week ever since!
Visiting NL now for just a week and have a batch on the go already. Thanks so much for adding to my stash of no-fail, easy-peasy go-to squares!
Can I use Betty Crocker whipped cream cheese frosting or any other Betty Crocker vanilla frosting . Thank you Going to make them tomorrow
Omg! This brings me back to my childhood! Mom's recipe has been long since lost and I seem to remember it was a tad different but the basics are the same. Her recipe called for some chopped maraschino cherries as well and a second layer of graham crackers on top. When it had set overnight she just finished it off with a very thin vanilla glaze. Ty so much for this recipe...I'm hanging on to this one for sure 🙂
Hi Barry! Love your work. Can you tell me what these bars are like? Taste wise, texture?
Have you ever served these without the topping?
Barry: What can I replace the coconut with ( or can I leave it out.)
Coconut allergy.
These are made with the basic construction of Nanaimo bats. I’ve always bee intrigued by that method & wondered if there were other applications. Now I know. If I’d not lived to age 79, would never have known. THANK YOU !
Does adding the eggs to the hot sugar butter mixture cook them enough to be safe for consumption?! These look fantastic. Just curious about the egg component.
Thanks!