Servings 24 servings
Ingredients
- 2 1/2 cups finely crushed graham crackers (about 20 whole crackers)
- 1/2 cup unsalted butter, melted
- 1 (14-oz.) can sweetened condensed milk
- 1 1/2 cups flaked coconut (sweetened or unsweetened)
- 1 1/2 cups semisweet chocolate chips
- 2/3 cup butterscotch chips
- 1 cup chopped pecans or roughly crushed pretzels
Instructions
- Preheat the oven to 350°F. Line a 13x9-inch baking pan with parchment paper so that it hangs over on the two longer sides.
- In a medium bowl, stir together the crushed graham crackers and melted butter until well-combined. Add the mixture to the bottom of the baking pan, pressing it into an even layer.
- Transfer the sweetened condensed milk to a microwave-safe bowl or liquid measuring cup. Microwave it for 15 seconds then pour it atop the graham cracker crust, spreading it into an even layer.
- Sprinkle the coconut, chocolate chips, butterscotch cups and pecans in an even layer on top of the sweetened condensed milk.
- Bake the bars until they are pale golden on top, about 25 minutes, then remove them from the oven and let them cool completely in the pan.
- Using the parchment paper overhangs, transfer the bars onto a cutting board then slice and serve.
Notes
- You can use sweetened or unsweetened flaked coconut in this recipe; I prefer unsweetened because I think the bars are sweet enough with all the other ingredients and I like the texture that unsweetened coconut has after being baked.
- A trick to get the parchment paper to sit in the pan (and not move) is to first coat the pan all over with cooking spray and then place the parchment on top (so the spray acts like glue); you do NOT need to grease the parchment, as the butter in the crust acts as a natural release from the paper.
- Reserving a portion of the sweetened condensed milk to add on top of the coconut lends some moisture and helps prevent the coconut from burning too quickly (especially if you’re using unsweetened).
- Nut-free variation: Replace the chopped nuts with crushed pretzels.
- To store: Once your magic cookie bars are completely cool, cover the pan tightly with plastic wrap or transfer the sliced bars to an airtight container. They’ll keep at room temperature for up to a few days, or in the fridge for up to one week.
- To freeze: Always cool the bars completely before freezing. If you freeze while warm or with the pan still hot, condensation can soften the texture. Wrap them tightly in a layer of plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
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