Description
Magic Cookie Bars are a delicious layered dessert featuring a buttery graham cracker crust topped with sweetened condensed milk, semisweet chocolate chips, flaked coconut, and chopped nuts. Baked until golden and irresistibly gooey, these bars are perfect for parties, potlucks, or anytime you want a quick and easy sweet treat.
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 Graham Cracker Crust: In a mixing bowl, combine graham cracker crumbs with melted butter until thoroughly mixed. Press this mixture evenly into the bottom of a 9×13-inch baking dish to form the crust.
- Add Toppings: Pour the entire can of sweetened condensed milk evenly over the graham cracker crust. Then, sprinkle the semisweet chocolate chips, flaked coconut, and chopped nuts evenly over the top of the condensed milk layer.
- Press and Bake: Using a fork, gently press down the toppings to ensure they stick together while baking. Place the baking dish in a preheated oven at 350°F (175°C) and bake for about 25 minutes, or until the edges are lightly browned and the bars are set.
- Cool and Serve: Remove from the oven and allow the bars to cool completely in the baking dish. Once cooled, cut into 36 bars or diamond shapes. Serve and enjoy the rich, layered flavors of these magic cookie bars!
Notes
- For a nut-free version, omit the chopped nuts or substitute with additional coconut or chocolate chips.
- You can use any type of chopped nuts, such as walnuts, pecans, or almonds based on preference.
- Pressing the toppings gently helps to bind the ingredients for cleaner bars.
- Ensure the bars cool completely before cutting to prevent crumbling.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
