Description
Delicious and easy-to-make Magic Cookie Bars feature a buttery graham cracker crust topped with a luscious layer of sweetened condensed milk, semisweet chocolate chips, coconut flakes, and chopped nuts baked to golden perfection. Perfect for a sweet snack or dessert, these bars combine creamy, crunchy, and chocolaty textures in every bite.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
Toppings
- 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
- 2 cups semisweet chocolate morsels
- 1 â…“ cups flaked coconut
- 1 cup chopped nuts (such as walnuts or pecans)
Instructions
- Prepare the crust: In a medium bowl, thoroughly mix 1 ½ cups graham cracker crumbs with ½ cup melted butter until evenly combined. Press this mixture firmly onto the bottom of a 9×13-inch baking dish to form the crust layer.
- Add toppings: Pour the entire can of sweetened condensed milk evenly over the graham cracker crust. Then, sprinkle 2 cups of semisweet chocolate chips, 1 â…“ cups flaked coconut, and 1 cup of chopped nuts evenly across the surface.
- Press toppings: Using a fork, gently press down the toppings to ensure they are embedded into the condensed milk, helping the layers adhere during baking.
- Bake: Place the baking dish in a preheated oven at 350°F (175°C) and bake for about 25 minutes or until the edges turn lightly browned and the topping is set.
- Cool and cut: Remove from the oven and allow the bars to cool completely at room temperature. Once cooled, cut into 36 small bars or diamond shapes. Serve and enjoy the rich, chewy, and crunchy magic cookie bars.
Notes
- Use room temperature melted butter for best crust texture.
- Chopped nuts can be substituted with your favorite nuts like almonds or hazelnuts.
- For a gluten-free version, use gluten-free graham cracker crumbs.
- Ensure bars are fully cooled before cutting to avoid crumbling.
- Store leftover bars in an airtight container at room temperature for up to 5 days.
