Magic Cookie Bars
These classic Magic Cookie Bars layer buttery graham cracker crust, sweetened condensed milk, chocolate chips, coconut, and nuts into a nostalgic dessert that’s chewy, gooey, and irresistibly simple.
Equipment
- 13x9-inch Baking Pan
- Foil or parchment paper
- Mixing Bowl
- Spatula or spoon
- Oven
- Wire Rack
- Sharp Knife
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter melted
- 14 oz sweetened condensed milk Eagle Brand
- 2 cups semi-sweet chocolate chips
- 1 1/3 cups flaked coconut
- 1 cup chopped nuts your choice (e.g., walnuts or pecans)
Instructions
- Preheat oven to 350°F (175°C). Line a 13x9-inch pan with foil, extending edges over sides. Lightly coat with nonstick spray.
- Combine graham cracker crumbs and melted butter in a bowl. Press mixture firmly into the bottom of the pan to form the crust.
- Pour sweetened condensed milk evenly over the crust. Spread gently to cover the surface.
- Layer chocolate chips, flaked coconut, and chopped nuts evenly over the top. Press down lightly with a fork or spatula.
- Bake 25–30 minutes, until edges are golden brown and top is lightly toasted.
- Cool completely on a wire rack. Use foil edges to lift out of the pan. Cut into bars and serve.
Notes
Toast the coconut for added flavor. Chill before slicing for cleaner edges. Try swapping chocolate chips for butterscotch or white chocolate to mix it up.