Description

Rhubarb Magic Bars are a delightful twist on the classic magic bars dessert, combining a buttery graham cracker crust with tart fresh rhubarb, sweetened condensed milk, white chocolate chips, walnuts, and a coconut topping. These bars offer a perfect balance of tangy and sweet flavors with a satisfying crunchy and chewy texture, making them a fantastic treat for gatherings or an indulgent snack.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted

Filling and Topping

1 cup chopped fresh rhubarb
1 can (14 oz) sweetened condensed milk
1 cup white chocolate chips
1/2 cup chopped walnuts (optional)
1 cup shredded sweetened coconut

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by lining it with parchment paper or lightly greasing it to prevent sticking.
Make the Crust: In a mixing bowl, combine the graham cracker crumbs with the melted unsalted butter. Stir until the crumbs are evenly coated, then press this mixture firmly and evenly into the bottom of the prepared baking dish to form the crust layer.
Add Rhubarb Layer: Spread the chopped fresh rhubarb evenly over the graham cracker crust, ensuring a uniform layer for balanced flavor in every bite.
Drizzle Condensed Milk: Pour the sweetened condensed milk evenly over the rhubarb layer, which acts as a sweet binder and helps meld the ingredients together while baking.
Top with Chocolate and Nuts: Sprinkle white chocolate chips evenly over the condensed milk layer. If using, also sprinkle the chopped walnuts evenly on top, adding a crunchy texture and nutty flavor.
Add Coconut Topping: Finish by spreading the shredded sweetened coconut over the top layer, which will toast beautifully in the oven, adding extra sweetness and texture.
Bake the Bars: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the edges turn golden brown and the center is set, indicating the bars are fully cooked.
Cool and Serve: Allow the bars to cool completely in the pan. This step is important for the bars to firm up properly. Once cooled, cut into 16 squares and serve.

Notes

Make sure the rhubarb pieces are chopped uniformly to ensure even cooking and consistent texture.
To prevent sticking, parchment paper is recommended when lining the baking dish for easy removal and cleaner cuts.
For a nuttier flavor, consider toasting the walnuts lightly before adding.
Bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Substitute white chocolate chips with dark or milk chocolate chips for a different flavor profile.