Magic Cookie Bars

Why You’ll Love This Recipe

This is a no-fuss dessert that delivers big on flavor and texture. With just a few pantry staples and no special equipment, you can create layers of buttery crunch, creamy sweetness, and chocolate decadence. Perfect for holidays, bake sales, or any time you need a crowd-pleasing sweet.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups graham cracker crumbs
• ½ cup butter, melted
• 1 (14-ounce) can sweetened condensed milk
• 2 cups semisweet chocolate morsels
• 1 ⅓ cups flaked coconut
• 1 cup chopped nuts

Directions

1. Preheat oven to 350 °F (175 °C). For easier removal, line a 13×9-inch baking pan with parchment paper, allowing a slight overhang.
2. In a medium bowl, combine graham cracker crumbs with melted butter until evenly moistened. Press mixture firmly into the bottom of the prepared pan to form the crust.
3. Pour the sweetened condensed milk evenly over the crust.
4. Layer the chocolate morsels, flaked coconut, and chopped nuts evenly over the milk.
5. Gently press the toppings down with the back of a spatula to help them adhere.
6. Bake for 25–30 minutes, or until the edges are lightly browned and the top is set.
7. Cool completely in the pan on a wire rack before cutting into bars.

Servings and timing

• Servings: About 24 bars (depending on size of cut pieces)
• Timing:
  • Prep Time: ~10 minutes
  • Bake Time: ~25–30 minutes
  • Cooling Time: ~1 hour
  • Total Time: About 1 hour 40 minutes

Variations

• White Chocolate & Cranberry: Swap semisweet chips for white chocolate and add dried cranberries for a festive twist.
• Peanut Butter Lover’s: Use peanut butter chips or a mix of peanut butter and chocolate chips.
• Nut-Free: Omit nuts and add extra chocolate chips or butterscotch morsels.
• Extra Gooey: Drizzle an additional ¼ cup sweetened condensed milk over the top before baking.

Storage/Reheating

Store cooled bars in an airtight container at room temperature for up to 5 days, or refrigerate for a firmer texture. Freeze tightly wrapped bars for up to 2 months; thaw at room temperature before serving.

FAQs

1. Can I use a different crust?

Yes try crushed vanilla wafers, chocolate cookies, or gingersnaps for a different base flavor.

2. Do I need to use parchment paper?

It’s optional, but parchment makes it much easier to lift and cut the bars cleanly.

3. Can I mix the toppings instead of layering?

You can, but layering creates the signature look and ensures even distribution.

4. What kind of nuts work best?

Walnuts, pecans, or almonds are all great choices use what you love.

5. Can I make them dairy-free?

Yes use dairy-free butter, sweetened condensed coconut milk, and dairy-free chocolate chips.

6. Can I halve the recipe?

Absolutely use an 8×8-inch pan and halve all ingredient amounts.

7. How do I prevent overbrowning?

If the coconut is browning too quickly, tent the pan lightly with foil during the last 10 minutes of baking.

8. Can I add other mix-ins?

Yes try butterscotch chips, toffee bits, or mini marshmallows for extra flavor.

9. How do I cut them neatly?

Cool completely, then use a sharp knife wiped clean between cuts for neat edges.

10. Can I serve them warm?

They’re best fully cooled so the layers set, but they can be slightly warm for a gooier texture.

Conclusion

Magic Cookie Bars are a time-tested classic that combine rich chocolate, sweet coconut, and crunchy nuts over a buttery graham crust all bound together with luscious sweetened condensed milk. Easy to make, endlessly adaptable, and always a crowd-pleaser, they’re a must-have in any dessert repertoire.

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