Description

Magic Cookie Bars are a delicious layered dessert made with a graham cracker crust, sweetened condensed milk, and multiple layers of chocolate chips, butterscotch chips, shredded coconut, and chopped walnuts. This easy-to-make treat is perfect for any occasion and delivers a perfect combination of sweet, crunchy, and chewy textures.

Ingredients

Crust

1½ cups graham cracker crumbs
½ cup unsalted butter (melted)

Layers

1 can (14 ounces) Eagle Brand sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup shredded sweetened coconut
1 cup chopped walnuts

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (or 325°F if using glass dishes). Grease a 9×13-inch baking pan to prevent sticking.
Make the crust: In a small bowl, mix the graham cracker crumbs with the melted butter until the mixture is evenly combined. Press this mixture firmly into the bottom of the prepared pan to form a solid crust layer.
Add the sweetened condensed milk: Pour the entire can of Eagle Brand sweetened condensed milk evenly over the graham cracker crust, ensuring an even spread.
Layer the toppings: Layer the semi-sweet chocolate chips evenly over the condensed milk, followed by a layer of butterscotch chips, then the shredded sweetened coconut, and finally the chopped walnuts.
Press and bake: Gently press down the layered toppings with the back of a spatula to compact them slightly. Bake the bars for 25 to 30 minutes, or until the edges turn lightly browned and the top layer is set.
Cool and serve: Remove the pan from the oven and allow the bars to cool completely on a wire rack. Once cooled, cut into 24 bars and serve.

Notes

You can substitute pecans for walnuts for a different nutty flavor.
White chocolate chips can be used instead of butterscotch chips for a delightful twist.
Store leftovers in an airtight container at room temperature for up to several days or refrigerate for longer freshness.