Easy Magic Cookie Bars (Print version)
Layered magic cookie bars with graham cracker crust, condensed milk, chocolate chips, coconut, and pecans.
# Ingredients:
For the crust
01 -
2 cups (200 g) graham cracker crumbs
02 -
1/2 cup (113 g) unsalted butter, melted
03 -
1/4 teaspoon fine salt
For the layers
04 -
1 can (14 oz or 397 g) sweetened condensed milk
05 -
1 cup (170 g) semisweet chocolate chips
06 -
1 cup (170 g) butterscotch chips
07 -
1 1/3 cups (115 g) sweetened shredded coconut
08 -
1 cup (110 g) chopped pecans
09 -
Flaky salt, optional, for finishing
# Instructions:
01 -
Preheat the oven to 350°F. Line a 9-by-13-inch baking pan with parchment paper, leaving overhang on two sides.
02 -
Stir the graham cracker crumbs, melted butter, and fine salt together until the crumbs are evenly moistened. Press firmly into the bottom of the prepared pan.
03 -
Pour the sweetened condensed milk evenly over the crust. Spread gently with a spatula, taking care not to lift the crumbs.
04 -
Sprinkle the chocolate chips, butterscotch chips, coconut, and pecans evenly over the top. Press lightly so the toppings settle into the milk.
05 -
Bake for 25-30 minutes, until the edges are golden and bubbling and the coconut is toasted in spots.
06 -
Cool completely in the pan, at least 1 hour. Lift out with the parchment, sprinkle with flaky salt if using, and cut into 24 squares or 36 small bars.
# Good to know:
01 -
For cleaner slices, chill the cooled bars for 20-30 minutes before cutting.
02 -
Use a metal 9-by-13-inch pan for the most even browning.
03 -
Bars are very rich, so small squares are usually enough.