Magic Cookie Bars Recipe
Magic Cookie Bars with graham crust, chocolate chips, coconut, and pecans. Gooey, easy, perfect for crowds!
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Servings: 24 bars
Ingredients
- 2 cups graham cracker crumbs
- ¾ cup unsalted butter melted
- 2 cups sweetened shredded coconut
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate chips
- 14 ounces sweetened condensed milk
- 1 cup pecans toasted, chopped
- 1 teaspoon flaky sea salt
Instructions
- Preheat oven to 350F. Grab a 9×13 baking dish and line with parchment paper or cooking spray.
- In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.
- Press into an even layer in the bottom of the prepared baking sheet.
- Top with coconut, both kinds of chocolate chips, and toasted pecans.
- Top the whole thing with the sweetened condensed milk.
- Bake for 25 minutes or until the edges start to brown.
- Remove from the oven and let cool completely before slicing.
Notes
- Line the pan with parchment paper for easy removal. Life-changing trick!
- Press graham cracker crust down firmly with a spatula. This prevents crumbling.
- One-pan shortcut: Melt butter in the pan in the oven, add crumbs, stir, and press. Be careful - the pan is hot!
- Drizzle sweetened condensed milk evenly over everything, including the edges.
- Toast pecans before adding for deeper, richer flavor.
- Bake until edges are golden brown and coconut is lightly toasted.
- Cool completely before cutting. They're too gooey when warm!
- Refrigerate to cool faster and firm them up for cleaner cuts.
- Use a sharp knife and chop down in one motion. Don't drag through the layers.
- Sprinkle sea salt on top right after baking for sweet & salty contrast.
Nutrition
Serving: 1 | Calories: 284kcal | Carbohydrates: 27g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 193mg | Potassium: 208mg | Fiber: 2g | Sugar: 19g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
