Magic Cookie Bars
A graham cracker base is topped with nuts, chocolate chips, coconut, and sweetened condensed milk to make these easy, chewy magic bars. This recipe comes together in minutes and always disappears in a flash from potlucks and cookie exchanges!
Servings 24 bars
Ingredients
For the crust:
- 3 cups graham cracker crumbs
- ¼ cup granulated sugar
- 10 tablespoons salted butter melted
For the bars:
- 1 cup chopped pecans or walnuts
- 1 ½ cup semisweet chocolate chips
- 1 ½ cups shredded sweetened coconut
- 1 can sweetened condensed milk 14 ounces
- flaky sea salt optional
Instructions
- Preheat oven to 350°F. Line (1) 9x13-inch baking pan with foil and spray with nonstick cooking spray.
- In a large bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are moistened. Evenly press crumb mixture into the bottom of the prepared pan.3 cups graham cracker crumbs, ¼ cup granulated sugar, 10 tablespoons salted butter
- Evenly sprinkle the nuts over the crust, followed by the chocolate chips and then the coconut. Drizzle the sweetened condensed milk over the toppings. Bake in preheated oven for 25-30 minutes, or until lightly browned on top. If desired, sprinkle the top with a little flaky sea salt. Allow the magic bars to cool completely before cutting into bars.1 cup chopped pecans or walnuts, 1 1/2 cup semisweet chocolate chips, 1 1/2 cups shredded sweetened coconut, 1 can sweetened condensed milk, flaky sea salt
Notes
- I use about 22 full graham cracker sheets crushed in a food processor to get 3 cups of graham cracker crumbs.
- We prefer these bars with a thicker crust. If you prefer a thinner crust, you can divide the crust ingredients in half.
- Store bars in an airtight container in the refrigerator for up to 5 days.
