Magic Cookie Bars

Name: Magic Cookie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 1/2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 1 (14-ounce) can sweetened condensed milk; 1 cup semi-sweet chocolate chips; 1 cup butterscotch chips; 1 cup shredded coconut, sweetened or unsweetened; 1 cup chopped pecans

By Kim - InsanelyGood

Published on November 11, 2024

These magic cookie bars are always the first to disappear from any holiday cookie platter!

Graham crackers, chocolate, butterscotch, toasted coconut, sweetened condensed milk, and crunchy pecans combine into one magical dessert. Each layered square is a perfect symphony of textures and flavors.

Homemade magic cookie bars with chocolate chips, chopped pecans, butterscotch chips and shredded coconut.

Make them for a special gathering or to enjoy by yourself at home.

Either way, magic cookie bars have a way of making any moment feel special!

Effortless Assembly: These bars require no mixing, creaming, or complicated techniques. Simply layer the ingredients and bake.

Decadent Texture: Each bite delivers multiple textures, from the buttery graham cracker base to the chewy coconut and crunchy nuts.

Crowd-Pleaser: The combination of chocolate, butterscotch, coconut, and nuts appeals to multiple palates. They’re easy to cut, easier to eat, and perfect for potlucks and gatherings.

Customizable: The recipe is incredibly versatile. Adjust the ratios of toppings or swap ingredients to create your signature version.

A stack of magic cookie bars with chopped pecans, chocolate chips and coconut, served with milk.

Ingredients

Graham Cracker Crumbs: They form a sturdy, classic cookie-like crust when combined with butter.
Unsalted Butter: It binds the graham cracker crust together.
Sweetened Condensed Milk: It’s the glue that holds all the layers together. It creates a caramelized, gooey texture when baked.
Semi-Sweet Chocolate Chips: They add deep chocolate flavor without being too sweet. They melt slightly during baking for perfect texture.
Butterscotch Chips: They bring a distinct caramel-like sweetness.
Shredded Coconut: It provides a chewy texture and tropical flavor. The best part? It toasts during baking for enhanced nuttiness.
Chopped Pecans: They create an appealing textural contrast to the soft layers below.

An overhead view of magic cookie bars on parchment paper.

These bars are so easy, it’s almost like… magic!

1. Prep. Preheat the oven to 350°Fahrenheit. Line a 9×13-inch baking pan with parchment paper. Leave a slight overhang on the sides to help lift the bars out later. Alternatively, grease the pan well.

2. Make the crust. Add the graham cracker crumbs and melted butter to a medium bowl. Mix until evenly combined. The mixture should have a sandy texture. Press the mixture firmly and evenly into the bottom of the prepared pan to form a solid crust.

3. Pour. Pour the sweetened condensed milk over the graham cracker crust. Spread it evenly over the crust until it reaches the edges.

4. Layer. Sprinkle the chocolate chips evenly over the condensed milk layer. Next, add the butterscotch chips, spreading them evenly. Sprinkle the shredded coconut over the chips for a light, even layer. Finally, add the chopped pecans, distributing them evenly across the top.

5. Press. Use a fork or the back of a spatula to gently press down on the layers. This helps the toppings adhere to the condensed milk as they bake.

6. Bake. Place the pan in the oven and bake for 25-30 minutes. They are ready when the edges are golden brown and the coconut is lightly toasted.

7. Cool. Remove the pan from the oven and allow the bars to cool completely in the pan. This may take around 1-2 hours and ensures the bars are set.

8. Slice and serve. Use the parchment paper overhang to lift the bars out of the pan. Place on a cutting board and slice into 24 squares or smaller bite-sized pieces. Enjoy!

A close-up of freshly baked magic cookie bars with layers of chocolate chips, coconut, and graham cracker crumbs.

Follow these tips and tricks for the most irresistible bars.

Be firm! Press the graham cracker mixture very firmly into the pan. A flat-bottomed measuring cup works great for even compression and prevents a crumbly crust.
Get toasty! Toast the coconut and nuts lightly before adding them for enhanced flavor and a better texture.
Warm the condensed milk. Let the can of sweetened condensed milk sit in warm water for a few minutes before using. This makes it easier to pour for better distribution.
Be careful! Position the rack in the middle of the oven and watch it carefully. The coconut can quickly go from toasted to burnt.
Keep things clean. Refrigerate completely cooled bars for 30 minutes before cutting. Use a sharp knife dipped in hot water (wiped dry) between cuts for clean edges.
Keep them tiny. Cut the bars into smaller pieces than you might think. These bars are rich and sweet, so 1-inch squares are often perfect for serving.
Be creative. Try white chocolate chips and macadamia nuts for a tropical version. Or use dark chocolate chips and almonds with dried cranberries for a holiday twist. Use up to 2 cups of graham cracker crumbs for a thicker crust. Sprinkle the bars with flaky sea salt after baking for a salty-sweet twist.

Magic cookie bars on a white plate, showing layers of condensed milk, chocolate, and shredded coconut.

How to Store

To keep your bars fresh for days, follow these steps.

To Store: Keep the bars in an air-tight container at room temperature for up to 5 days. Place wax paper between layers to prevent sticking. For long-term storage, refrigerate for up to 2 weeks in a sealed container.

To Freeze: Wrap individual bars or layers of bars in plastic wrap, then place in a freezer-safe container or zip-top bag for up to 3 months. Thaw frozen bars overnight in the refrigerator or for 1-2 hours at room temperature before serving.