Introduction

Ultimate Magic Cookie Bars are a delicious layered treat combining buttery crust, melty chips, toasted coconut, and crunchy pecans. Their perfect balance of sweet and texture makes them a favorite for any occasion.

The image shows two square dessert bars stacked on a sheet of parchment paper over a white marbled surface. Each bar has two main layers: the bottom layer is a thick, crumbly golden-brown base, while the top layer is a creamy white frosting or glaze loaded with scattered chocolate chips and small toffee bits adding texture and color contrast. The bars appear moist with a slightly rough texture on the outer edges, and the top bar has a bite taken out of one corner, revealing the soft inside and layered structure. In the blurry background, more similar bars are scattered, placed directly on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light brown sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup (125g) all-purpose flour (spooned & leveled)
1 cup (about 120g) graham cracker crumbs (about 8-9 full graham crackers)
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (175g) butterscotch chips
1 cup (180g) semi-sweet chocolate chips (mini or regular size)
3/4 cup (50-60g) shredded sweetened coconut*
1/2 cup (70g) chopped pecans*
3/4 cup (8 ounces/226g) sweetened condensed milk (not a full can)

Instructions

Step 1: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving enough overhang on the sides for easy removal. Set aside.
Step 2: In a large bowl, use a handheld or stand mixer to cream the softened butter and light brown sugar on medium speed for about 2 minutes until smooth and combined. Add the vanilla extract and egg, then beat until fully incorporated. Scrape down the sides of the bowl as needed.
Step 3: Add the all-purpose flour, graham cracker crumbs, baking powder, and salt. Mix on low speed until just combined. Then beat in the butterscotch chips. Press the graham cracker dough evenly into the prepared pan and bake for 5 minutes.
Step 4: Remove the pan from the oven. Evenly layer the chocolate chips, shredded coconut, and chopped pecans over the partially baked crust. Drizzle the sweetened condensed milk evenly on top. (Use about 8 ounces, a little more than half of a 14-ounce can.) Optionally, sprinkle a few extra butterscotch chips on top.
Step 5: Bake the bars for about 30 minutes until set. To prevent over-browning, loosely cover the pan with aluminum foil halfway through baking. Rotate the pan a couple of times during baking for even cooking. Let cool for 30 minutes at room temperature before refrigerating until fully chilled. Once the bottom is cold, cut into squares and enjoy.

Tips & Variations

Substitute walnuts or almonds for pecans if preferred or to suit dietary needs.
For a nut-free version, omit the pecans and add extra coconut or chips.
Use mini chocolate chips for a more even distribution throughout the bars.
Allow the bars to chill completely for clean, easy slicing.

Storage

Store the bars in an airtight container at room temperature for up to one week. For longer storage, keep them refrigerated for up to two weeks. You can also freeze the bars wrapped tightly for up to 3 months. Reheat slightly before serving if desired.

How to Serve

The image shows a close-up of a square dessert cut into smaller squares on a white marbled surface. The dessert has two clear layers: the bottom layer is thick and golden brown, with a crunchy texture. The top layer is a mix of creamy white melted cheese and scattered toppings, including small orange butterscotch chips, dark brown mini chocolate chips, and chopped nuts that add a rough texture. The pieces are arranged casually, with the inner layers visible where they have been cut, showing the thickness and different textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine instead of butter?

Butter is best for flavor and texture, but you can substitute margarine if needed. The bars might be slightly less rich.

Why do I need to partially bake the crust first?

Par-baking the crust prevents it from becoming soggy once the toppings and sweetened condensed milk are added, ensuring a crisp base.

Ultimate Magic Cookie Bars Recipe

Print Recipe

★★★★★

4.8 from 51 reviews

These Ultimate Magic Cookie Bars combine a buttery graham cracker crust with layers of butterscotch chips, semi-sweet chocolate chips, shredded coconut, and chopped pecans, all drizzled with sweetened condensed milk. Baked to golden perfection, these bars are a decadent treat perfect for dessert or sharing at gatherings.

Author: Ella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes plus chilling time
Yield: 16 bars (cut into 16 squares) 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust & Base

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light brown sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup (125g) all-purpose flour (spooned & leveled)
1 cup (about 120g) graham cracker crumbs (about 8–9 full graham crackers)
1/2 teaspoon baking powder
1/4 teaspoon salt

Toppings & Mix-ins

1 cup (175g) butterscotch chips
1 cup (180g) semi-sweet chocolate chips (mini or regular size)
3/4 cup (50-60g) shredded sweetened coconut
1/2 cup (70g) chopped pecans
3/4 cup (8 ounces/226g) sweetened condensed milk (about half a standard 14 oz can)

Instructions

Preheat Oven: Preheat your oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
Make Dough: In a large bowl, use a handheld or stand mixer to cream together the softened butter and brown sugar on medium speed until smooth and well combined, about 2 minutes. Add the vanilla extract and egg, beating until incorporated. Scrape down the sides of the bowl as needed.
Add Dry Ingredients & Butterscotch Chips: Add in the all-purpose flour, graham cracker crumbs, baking powder, and salt. Mix on low speed until just combined, then beat in the butterscotch chips. Press the dough evenly into the prepared baking pan.
Parbake Crust: Bake the crust for 5 minutes to set. Remove from the oven and evenly layer the semi-sweet chocolate chips, shredded coconut, and chopped pecans over the crust. Drizzle the sweetened condensed milk evenly on top. Optionally, sprinkle a few more butterscotch chips for extra sweetness.
Bake Bars: Return the pan to the oven and bake for about 30 minutes or until set. To prevent over-browning, loosely cover the pan with aluminum foil halfway through baking and rotate the pan a couple of times during baking for even cooking.
Cool & Chill: Allow the bars to cool at room temperature for 30 minutes, then refrigerate until completely cooled and firm, especially the bottom layer. Use the parchment overhang to lift the bars from the pan and cut into squares.
Store & Serve: Store the bars at room temperature for up to one week to enjoy fresh and chewy.

Notes

You can use regular size chocolate chips if mini chips are unavailable.
Make sure to soften butter to room temperature for easy creaming.
Do not use the entire can of sweetened condensed milk; about half is enough to drizzle on top.
To prevent the bars from browning too much, loosely cover with foil halfway through baking.
Rotate the pan a couple of times during baking to ensure even cooking.
Bars are best chilled before cutting to get clean edges.
Store bars in an airtight container at room temperature for up to one week.

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