Magic Cookie Bars Delight (Printable)

Buttery graham crust layered with chocolate, coconut, and crunchy nuts for a decadent treat.

# What Goes In:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted

→ Layers

03 - 1 cup semi-sweet chocolate chips
04 - 1 cup butterscotch chips (optional)
05 - 1 cup sweetened shredded coconut
06 - 1 cup chopped pecans or walnuts
07 - 1 can (14 oz) sweetened condensed milk

# How to Make It:

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or grease lightly.
02 - Mix graham cracker crumbs with melted butter until combined, then press evenly into bottom of pan.
03 - Pour sweetened condensed milk evenly over the crust layer.
04 - Distribute chocolate chips, butterscotch chips, shredded coconut, and chopped nuts evenly over the condensed milk.
05 - Gently press the layered ingredients with a spatula to compact before baking.
06 - Bake for 25 to 30 minutes until edges are golden and center is set.
07 - Remove from oven and allow to cool completely before slicing into bars.

# Expert Tips:

01 -
  • These bars come together in under 10 minutes of actual work and deliver the kind of indulgent payoff that feels like you've spent hours in the kitchen.
  • There's built-in flexibility here—swap the nuts, try different chip varieties, or skip the coconut if it's not your thing, and they still turn out perfect.
  • One pan feeds a crowd, stores beautifully, and tastes even better the next day when the flavors have settled into each other.
02 -
  • Don't overbake these—pull them out when the edges are golden and the center still jiggles slightly, or you'll end up with bars that are more like toffee candy than the chewy dream they're meant to be.
  • Letting them cool completely before cutting is non-negotiable; I learned this the hard way by trying to slice warm bars and ending up with a crumbly mess that looked nothing like what I'd imagined.
03 -
  • Line your baking pan with parchment paper that overhangs the sides slightly—you can then lift the entire sheet of bars out after cooling and cut them on a clean surface, giving you perfectly straight edges.
  • If the edges are browning too quickly while the center is still underdone, loosely tent the pan with aluminum foil for the last 10 minutes of baking to slow the browning.
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