Magic Cookie Bars

Magic Cookie Bars

Layered graham crust, chocolate, coconut, and pecans baked into gooey, sliceable bars.

Total 1 hr 30 min Makes 24 bars Calories 210/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Tree nuts, Wheat, Coconut

These layered bars stack graham cracker crumbs, sweetened condensed milk, chocolate chips, coconut, and pecans into a single pan for a chewy, caramelized dessert. No mixing required beyond pressing the crust, making them a reliable choice for potlucks and holiday trays. The sweetened condensed milk binds everything together as it bakes, creating a dense, candy-like texture.

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 can (14 oz) sweetened condensed milk
  • 2 cups semisweet chocolate chips
  • 1 1/3 cups sweetened shredded coconut
  • 1 cup chopped pecans

Method

  1. Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper or foil, leaving overhang on the sides.

  2. Stir together the graham cracker crumbs and melted butter until evenly moistened, then press firmly into the bottom of the prepared pan.

  3. Pour the sweetened condensed milk evenly over the crust.

  4. Sprinkle the chocolate chips evenly over the condensed milk layer.

  5. Sprinkle the shredded coconut evenly over the chocolate chips.

  6. Scatter the chopped pecans over the top and press down gently with your palm to compact the layers.

  7. Bake until the coconut is golden brown and the edges are bubbling, 25 to 30 minutes.

  8. Cool completely in the pan on a wire rack before lifting out and slicing into 24 bars.

Rate this recipe

★ 3.7 (1)

Magic Cookie Bars

These layered bars stack graham cracker crumbs, sweetened condensed milk, chocolate chips, coconut, and pecans into a single pan for a chewy, caramelized dessert. No mixing required beyond pressing the crust, making them a reliable choice for potlucks and holiday trays. The sweetened condensed milk binds everything together as it bakes, creating a dense, candy-like texture.

1 hr 30 min 24 bars 210 cal

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 can (14 oz) sweetened condensed milk
  • 2 cups semisweet chocolate chips
  • 1 1/3 cups sweetened shredded coconut
  • 1 cup chopped pecans

Method

  1. 1

    Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper or foil, leaving overhang on the sides.

  2. 2

    Stir together the graham cracker crumbs and melted butter until evenly moistened, then press firmly into the bottom of the prepared pan.

  3. 3

    Pour the sweetened condensed milk evenly over the crust.

  4. 4

    Sprinkle the chocolate chips evenly over the condensed milk layer.

  5. 5

    Sprinkle the shredded coconut evenly over the chocolate chips.

  6. 6

    Scatter the chopped pecans over the top and press down gently with your palm to compact the layers.

  7. 7

    Bake until the coconut is golden brown and the edges are bubbling, 25 to 30 minutes.

  8. 8

    Cool completely in the pan on a wire rack before lifting out and slicing into 24 bars.