These Magic Cookie Bars are a classic dessert that everyone loves. They have a graham cracker crust, a gooey layer of sweetened condensed milk, the rich taste of chocolate morsels, sweetened flaked coconut, and crunchy toasted pecans. This delicious childhood treat can be made in 35 minutes.
Make Ahead Instructions
You can make these Magic Cookie Bars ahead of time to save time. Make them according to the recipe instructions. Let them cool completely, cut into 24 squares and store in an airtight container at room temperature for up to 4 days before ready to serve.
Store Magic Cookie Bars
Store leftover Magic Cookie Bars in an airtight container for up to 4 days at room temperature.
Freeze Magic Cookie Bars
These magic cookie bars freeze well. First, let them cool completely after baking. Then, slice into 24 squares and place on a baking sheet.
Freeze until firm. Then, transfer to a freezer-safe ziploc bag or airtight container. Store in the freezer for up to 2 months.
Variations and Substitutions:
- If you are not a fan of pecans, you can use chopped peanuts, cashews, walnuts, almonds, or pistachios.
- Digestive biscuits or Biscoff cookie crumbs are a great substitution for graham cracker crumbs.
- You can use shredded coconut instead of flaked coconut, or use a combination of both.
Tips for making the BEST Magic Cookie Bars
- Feel free to customize the recipe by adding your favorite toppings to make your own Magic Cookie Bars.
- Add 2 tablespoons of brown sugar to the graham cracker crust to make it sweeter.
- You can make these Magic Cookie Bars nut-free and use more chocolate chips, peanut butter chips or dried fruits instead of nuts.
- Pour caramel or chocolate sauce over the top of the bars before serving to enhance the flavor.
35-Minute Quick & Easy Magic Cookie Bars
Ingredients
- 1 ¾ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 14 oz (1 can) sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 1 ½ cups flaked coconut
- 1 cup pecans, chopped
Instructions
- Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper or spray with non-stick cooking spray.
- In a medium bowl, using a fork mix together graham cracker crumbs and melted butter until combined. Transfer this crumbly mixture into the prepared baking pan. Using the back of a spoon or the bottom of a measuring cup, spread the mixture evenly and press down to create the crust.
- Pour the sweetened condensed evenly over the crust using a rubber spatula, if needed.
- Sprinkle 1 cup of chocolate chips on top of the sweetened condensed milk. Top evenly with flaked coconut, the remaining 1 cup of chocolate chips and chopped pecans.
- Bake in the preheated oven for about 25 minutes or until golden brown and the coconut flakes are golden. Remove from the oven and let cool to room temperature. Then, slice into 24 squares and serve.
Nutrition
Frequently Asked Questions about Magic Cookie Bars
1. Can I substitute chocolate chips with something else?
Yes, feel free to use white chocolate chips, butterscotch chips, peanut butter chips, or dark chocolate chips. You can also use a combination of them.
2. Do I need to cool the bars before cutting?
Yes, let the magic cookie bars cool completely after baking if you want to have a clean, even, mess-free cut.
3. Can I make a smaller batch?
Yes, you can easily halve the recipe and use a smaller baking pan. An 8×8-inch or a 9×9-inch pan should work. Make sure to adjust the baking time.
4. Can I use sweetened or unsweetened coconut?
It depends on your preferences. You can use both sweetened or unsweetened coconut flakes.
5. Should I pour the sweetened condensed milk first or last?
Pour the sweetened condensed milk over the graham cracker crumbs to make the base for the Magic Cookie Bars Then, top with the remaining ingredients (chocolate chips, flaked coconut, and chopped pecans).
