Magic Cookie Bars
Magic cookie bars with a graham cracker crust, sweetened condensed milk, chocolate chips, toasted pecans, and coconut. One pan, no mixer, and they slice into 16 squares for a holiday cookie tray.
Servings: 16 bars
Calories: 285kcal
Equipment
- 1 11x11x2-inch baking pan
- 1 MIxing Bowl
- 1 flat-bottomed measuring cup
- 1 skillet (for toasting the pecans)
Ingredients
For the crust:
- 1½ cups graham cracker crumbs about 10 full sheets
- 6 tablespoon unsalted butter melted
- 1 tablespoon sugar optional
- Pinch of salt optional
For the filling:
- 1 can 14 oz sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans toasted and cooled
- 1 cup shredded coconut unsweetened or sweetened
Instructions
- Heat the oven to 350°F. Stir the melted butter into the graham cracker crumbs, along with the sugar and salt if using, until the crumbs are evenly moistened.1½ cups graham cracker crumbs, 6 tbsp unsalted butter, 1 tbsp sugar, Pinch of salt
- Press the mixture firmly into the bottom of an 11x11x2-inch baking pan.
- Sprinkle the chopped pecans and chocolate chips evenly over the crust.1 cup chopped pecans, 1 cup semi-sweet chocolate chips
- Drizzle the sweetened condensed milk evenly over the top, reaching the edges.1 can 14 oz sweetened condensed milk
- Sprinkle the shredded coconut evenly over everything.1 cup shredded coconut
- Bake for 25 to 30 minutes, until the coconut is lightly golden and the bars are set.
- Cool completely in the pan, then chill for 1 hour. Cut into 16 squares.
Notes
- Toast the pecans first and let them cool so they don’t soften the chocolate chips.
- Pack the crust firmly. A loose crust crumbles when you slice.
- Chill before cutting. Cold bars cut into clean squares. Wipe the knife between cuts.
- Pan sizes: a 9x13 pan has almost the same area and should work with a similar bake time. An 8x8 pan makes much thicker bars that need longer in the oven, so bake until the center is set.
Nutrition
Calories: 285kcal
