Description
These Magic Cookie Bars are an irresistible layered dessert featuring a buttery graham cracker crust topped with sweetened condensed milk, semisweet chocolate chips, flaked coconut, and chopped nuts. Baked to golden perfection, they offer a delightful combination of rich, sweet, and crunchy textures perfect for any occasion.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
Layers
- 14 oz Eagle Brand Sweetened Condensed Milk
- 2 cups semisweet chocolate chips
- 1 1/3 cups flaked coconut
- 1 cup chopped nuts (pecans or walnuts)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Prepare a 13x9-inch baking pan by coating it with non-stick spray or lining it with foil for easy removal of the bars.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs with the melted butter until well mixed. Press this mixture evenly into the bottom of your prepared pan to form the crust.
- Add Layers: Pour the sweetened condensed milk evenly over the graham cracker crust. Then, evenly layer the semisweet chocolate chips, followed by the flaked coconut, and finally scatter the chopped nuts on top. Press gently with a fork to set the layers lightly.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes or until the edges are lightly browned and the layers are set.
- Cool and Serve: Remove from the oven and allow to cool on a wire rack. While still warm, loosen the edges from the pan to prevent sticking. Once cooled, slice into bars or diamond shapes and serve. Enjoy your delicious Magic Cookie Bars!
Notes
- Use parchment paper or foil to line your baking pan for easier cleanup and removal of bars.
- Feel free to substitute nuts with your favorite varieties like almonds or hazelnuts.
- These bars can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, use vegan butter and dairy-free chocolate chips.
