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A close-up of two chewy magic cookie bars stacked on a white plate, showing layers of chocolate and toasted coconut.

Classic Dreamy Magic Cookie Bars

These irresistible Magic Cookie Bars feature a buttery graham cracker crust topped with layers of gooey sweetened condensed milk, chocolate chips, butterscotch chips, shredded coconut, and crunchy pecans, all baked to golden perfection.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 1/2 cups Graham cracker crumbs finely crushed
  • 1/2 cup Unsalted butter melted
For the Layers
  • 1 can Sweetened condensed milk (14 ounces)
  • 1 cup Semi-sweet chocolate chips
  • 1 cup Butterscotch chips
  • 1 1/3 cups Shredded coconut sweetened
  • 1 cup Pecans chopped

Equipment

  • 9x13 inch baking pan
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Spatula
  • Parchment Paper

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Lightly grease the parchment paper if desired.
  2. In a small bowl, combine the graham cracker crumbs and melted butter. Mix until well combined and the crumbs are moistened.
  3. Press the graham cracker mixture evenly into the bottom of the prepared baking pan. You can use the back of a spoon or your fingers to create a firm, compact crust.
  4. Evenly sprinkle the chocolate chips over the crust. Follow with the butterscotch chips, then the shredded coconut, and finally the chopped pecans. Try to distribute each layer as uniformly as possible.
  5. Slowly and evenly pour the entire can of sweetened condensed milk over all the layered ingredients. Ensure the milk covers as much of the top layer as possible to bind everything together.
  6. Bake for 25-30 minutes, or until the edges are golden brown and the center is set. The top might have a slightly toasted appearance.
  7. Remove the pan from the oven and place it on a wire rack to cool completely. This is crucial for the bars to set properly. Do not attempt to cut them while warm, as they will fall apart.
  8. Once completely cooled (this can take 2-3 hours at room temperature, or speed it up in the refrigerator for 1 hour), use the parchment paper overhang to lift the entire slab of bars out of the pan. Place on a cutting board and cut into 24 squares (6 rows by 4 rows) using a sharp knife.

Notes

For best results, make sure the bars are fully cooled before cutting; otherwise, they will be very sticky and hard to handle. You can customize your Magic Cookie Bars by swapping out the chocolate and butterscotch chips for white chocolate chips, peanut butter chips, or even M&Ms. You can also vary the nuts, using walnuts or almonds instead of pecans. Store leftovers in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They also freeze well for up to 3 months.