Description
These Magic Cookie Bars are a delightful layered treat featuring a graham cracker crust, sweetened condensed milk, semisweet chocolate chips, coconut flakes, and chopped nuts. Perfectly baked to achieve a lightly browned top and a rich, chewy texture, they make a delicious and easy dessert to share.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
Layers
- 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
- 2 cups semisweet chocolate morsels
- 1 â…“ cups flaked coconut
- 1 cup chopped nuts
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust layer.
- Add the layers: 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 on top of the condensed milk layer.
- Press toppings: Use a fork to gently press the chocolate chips, coconut, and nuts down slightly to help the layers adhere together during baking.
- Bake the bars: Place the baking dish in a preheated oven at 350°F (175°C) and bake for approximately 25 minutes, or until the top is lightly browned and the bars are set.
- Cool and serve: Remove from the oven and allow the bars to cool completely in the dish. Once cooled, cut into 36 bars or diamond shapes. Serve and enjoy!
Notes
- Use sweetened flaked coconut for a chewy texture; unsweetened coconut will alter sweetness.
- Substitute nuts with walnuts, pecans, or almonds according to preference.
- Ensure the bars cool completely before cutting to prevent crumbling.
- Store leftovers in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, use gluten-free graham cracker crumbs.
