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Ultimate Magic Cookie Bars Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Keywords: magic cookie bars,magic bars,graham cracker dessert,magic bar recipe,butterscotch bars,chocolate chip bars,sweet dessert bars,easy baking recipe

Find it online: https://ellaeatsdaily.com/ultimate-magic-cookie-bars-recipe/