Merry Bars

A no-bake bar cookie that’s all about layers and color. Graham crackers line the bottom and top, sandwiching a filling of butter, powdered sugar, egg yolk, mashed banana, chopped maraschino cherries, shredded coconut, and nuts. The whole thing sets up in the fridge until firm enough to slice.

The filling reads like a holiday fruit salad turned into a cookie. Mashed banana acts as the binder, holding the cherries, coconut, and nuts in a soft, fudge-like matrix. The butter and powdered sugar give it richness, and the egg yolk adds structure so the bars hold together when cut.

The red cherries dotted through each slice are what make these festive. Against the white coconut and golden graham crackers, the colors look like a Christmas cookie tin classic.

An icing layer on top seals everything in and adds one more sweet, smooth element. A simple powdered sugar and butter icing works well here.

Kitchen Tips

• Line the pan with wax paper so the bars lift out cleanly. Without it, the graham cracker layer sticks to the pan and breaks apart.
• Press the graham cracker layers firmly and evenly. Loose crackers crumble when you slice and the bars fall apart.
• Refrigerate for at least 2 hours before cutting. The filling needs to be fully chilled and firm to get clean slices.

Variations

• Use crushed pineapple (well-drained) instead of banana for a tropical twist.
• Swap maraschino cherries for dried cranberries for a more natural, less sweet version.
• Add mini chocolate chips to the filling for a chocolate-cherry-coconut combination.