Magic Cookie Bars

5 from 6 votes

Making Magic Cookie Bars couldn't be easier! Graham cracker crust layered with sweet chocolate chips, chewy coconut, and crunchy pecans, then coated with sweetened condensed milk!

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 460kcal

Author: Jennifer Fishkind

Ingredients

2 cups honey graham crackers crushed into crumbs (about 16 full sheets)
1 teaspoon vanilla extract
¼ cup light brown sugar
½ cup salted butter melted
1 cup milk chocolate chips
1 cup shredded sweet coconut
¾ cup chopped pecans
1⅔ cups sweetened condensed milk

Instructions

Preheat the oven to 350 degrees F. Grease an 8x8 baking dish. Set aside
In a mixing bowl add crushed graham crackers, vanilla extract, light brown sugar, and melted butter. Stir to combine.
2 cups honey graham crackers, 1 teaspoon vanilla extract, ¼ cup light brown sugar, ½ cup salted butter
Pour into the 8x8 baking dish and press down firmly with your fingers. You might want to use something flat to really press the mixture down so the crust can set up.
Sprinkle ⅓ of the chocolate chips, coconut, and pecans. Repeat layers 2 more times.
1 cup milk chocolate chips, 1 cup shredded sweet coconut, ¾ cup chopped pecans
Pour the sweetened condensed milk evenly over the top of the layers.
1⅔ cups sweetened condensed milk
Place in the oven and bake at 350 degrees for 30 minutes, or until the coconut and edges are lightly browned.
Remove from the oven and allow to cool completely before serving.

Video

Notes

Storage:

Store leftover magic cookie bars in an airtight container to make sure they don’t dry out or become stale. They do not need to be stored in the refrigerator, however, I find they keep their shape and consistency better when stored in the fridge.

When storing, I recommend placing a piece of parchment paper between the layers if you are stacking them on top of each other in a lidded container. This will help keep them from sticking together.

You can also freeze your bars. After they have cooled and you have cut them, place them on a pan with parchment paper in the freezer until they have frozen solid. Then, transfer them to a freezer bag and store for up to 3 months.

Tips:

Make sure to scrape out all of the sweetened condensed milk from the inside of the can. You will find that you can scrape out an extra 2-3 tablespoons of the thick, sweetened milk from the sides and bottom of the can. You want all that goodness to be added to your 7 layer magic cookie bars!
Be sure to keep a good eye on your bars towards the end of the 30 minutes of baking. Right when you see the coconut beginning to brown, they are done!
Be sure to let the bars cool completely before cutting and serving them so they don't fall apart. If you are short on time, you can place them in the fridge to cool them faster.
If you do not care for coconut, feel free to remove it. You can substitute extra chocolate chips, or add some other fun ingredients and flavors instead. Try some mini marshmallows, dried fruit, pretzel pieces, toffee bits, or M&Ms.

Nutrition