Description

These Magic Cookie Bars are a delicious layered dessert featuring a buttery graham cracker crust topped with sweetened condensed milk, semisweet chocolate chips, coconut flakes, and chopped nuts. Easy to prepare and perfect for sharing, they offer a rich combination of flavors and textures that bake into a delightfully chewy and crunchy treat.

Ingredients

Crust

1½ cups graham cracker crumbs
½ cup (1 stick) unsalted butter, melted

Filling and Topping

1 (14-ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
1⅓ cups flaked sweetened coconut
1 cup chopped nuts (walnuts or pecans)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C), or 325°F (165°C) if using a glass baking dish to ensure even cooking.
Prepare Pan: Line a 9×13-inch baking pan with parchment paper or foil and lightly spray it with non-stick cooking spray to prevent sticking.
Make Crust: Combine the graham cracker crumbs with the melted unsalted butter until the mixture is fully moistened. Press this mixture evenly into the bottom of the prepared pan to form the crust.
Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the graham cracker crust, spreading it gently to cover the surface.
Layer Toppings: Sprinkle the semisweet chocolate chips evenly over the condensed milk layer, followed by an even layer of flaked sweetened coconut and then the chopped nuts.
Press Layers: Gently press down on all the layers using the back of a spatula to compact the topping layers slightly.
Bake: Bake the bars in the preheated oven for 25 to 30 minutes, or until the top is lightly browned.
Cool and Serve: Allow the bars to cool completely in the pan before removing them. Once cooled, cut into 24 squares and serve.

Notes

Using parchment paper or foil for lining the pan makes it easier to lift out the bars for cutting and serving.
Chopped nuts can be substituted with your preferred type or omitted for a nut-free version.
Ensure the bars are fully cooled before cutting to prevent crumbling.
Store bars in an airtight container at room temperature for up to 5 days or freeze for longer storage.