Ultimate Magic Cookie Bars Recipe

ByElara Stone
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Introduction

These Ultimate Magic Cookie Bars are a decadent treat layered with butterscotch, chocolate, coconut, and pecans. Perfectly chewy and sweet, they are ideal for sharing or keeping all to yourself.

The image shows two square dessert bars stacked on top of each other on a piece of parchment paper over a white marbled surface. Each bar has three visible layers: a thick golden brown cookie-like base, a creamy white middle layer that looks soft and moist, and a top layer covered with melted white chocolate, scattered chocolate chips, caramel drops, and walnut pieces, adding texture and color variations of brown, tan, and cream. The top bar has a bite taken out, revealing the layers inside clearly. In the blurred background, more of the same dessert bars appear. 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

  1. Step 1: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
  2. Step 2: In a large bowl, use a handheld or stand mixer to cream the softened butter and brown sugar on medium speed until smooth and combined, about 2 minutes. Add the vanilla extract and egg, then mix until incorporated. Scrape down the sides of the bowl as needed.
  3. Step 3: Add the flour, graham cracker crumbs, baking powder, and salt to the bowl. Mix on low speed until just combined. Stir in the butterscotch chips. Press this graham cracker dough evenly into the prepared pan and bake for 5 minutes. Remove from the oven.
  4. Step 4: Layer the partially baked crust with chocolate chips, shredded coconut, and chopped pecans. Drizzle the sweetened condensed milk evenly over the toppings (use about 8 ounces, slightly more than half of a 14-ounce can). Optionally, sprinkle a few extra butterscotch chips on top.
  5. Step 5: Bake the assembled bars for about 30 minutes until set. To prevent excessive browning, loosely cover the pan with foil halfway through baking and rotate the pan occasionally. Let cool at room temperature for 30 minutes, then refrigerate until completely chilled. Use the parchment overhang to lift the bars out of the pan and cut into squares.

Tips & Variations

  • For a nut-free version, simply omit the pecans or substitute with sunflower seeds.
  • Mini chocolate chips work well for even distribution, but regular chips are fine too.
  • Be careful not to use the entire can of sweetened condensed milk—8 ounces is enough to keep the bars moist without making them too gooey.

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 or freeze for several months. Reheat briefly in the microwave if desired, but they are delicious served chilled.

How to Serve

The image shows a close-up of a dessert bar cut into square pieces on a white marbled surface. The base layer is a golden brown, slightly crumbly crust. On top, there is a thick layer covered with melted white and yellow cheese that looks creamy and slightly stringy. Scattered across the top are small, round dark chocolate chips and golden butterscotch chips, along with chunks of toasted pecans. The mix of textures includes the crunchy nuts and the smooth melted cheese, creating a rich and colorful topping with varied shades of brown, white, dark brown, and yellow. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought graham cracker crumbs?

Yes, store-bought graham cracker crumbs work perfectly and save time. Just be sure to measure properly to keep the texture balanced.

What if I don’t have butterscotch chips?

You can substitute butterscotch chips with additional chocolate chips or white chocolate chips, though the flavor will change slightly from the original recipe.

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Ultimate Magic Cookie Bars Recipe

★★★★★

4.7 from 550 reviews
  • Author: Elara
  • Total Time: 50 minutes
  • Yield: 16 bars (cut into 4x4 squares) 1x
Print Recipe

Description

Ultimate Magic Cookie Bars are a delightful layered dessert featuring a graham cracker crust topped with butterscotch chips, chocolate chips, shredded sweetened coconut, chopped pecans, and a drizzle of sweetened condensed milk, baked to golden perfection. These bars combine rich, buttery flavors and a satisfying crunch, resulting in an irresistible treat perfect for any occasion.

Ingredients

Scale

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

  • 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

  1. Preheat Oven and Prepare Pan: 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 of the bars later. Set the pan aside.
  2. Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer, cream together the softened butter and packed light brown sugar on medium speed. Beat for about 2 minutes until the mixture becomes smooth and well combined. Add the vanilla extract and the large egg, then continue beating until all ingredients are fully incorporated. Remember to scrape down the sides of the bowl as needed to ensure even mixing.
  3. Mix Dry Ingredients and Incorporate Chips: Add the all-purpose flour, graham cracker crumbs, baking powder, and salt to the wet mixture. With the mixer on low speed, gradually mix until just combined. Next, beat in the butterscotch chips until evenly distributed in the dough.
  4. Prebake the Crust: Press the graham cracker dough firmly and evenly into the prepared baking pan. Bake in the preheated oven for 5 minutes to set the crust.
  5. Add Toppings and Sweetened Condensed Milk: Remove the pan from the oven and layer the top with semi-sweet chocolate chips, shredded sweetened coconut, and chopped pecans. Drizzle the sweetened condensed milk evenly over the toppings, using about 8 ounces (a little more than half a 14-ounce can). Optionally, sprinkle a few extra butterscotch chips on top for added sweetness and texture.
  6. Bake Until Set: Return the pan to the oven and bake the bars for about 30 minutes 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 the bake.
  7. Cool and Refrigerate: Once baked, allow the bars to cool at room temperature for 30 minutes. Then, transfer the pan to the refrigerator until the bottom is completely cold and firm, which will make cutting easier.
  8. Cut and Serve: Use the parchment paper overhang to lift the bars from the pan and cut into squares. Store bars at room temperature for up to one week and enjoy this classic, indulgent treat!

Notes

  • Do not use the full can of sweetened condensed milk; only about 8 ounces are needed to prevent the bars from being too soggy.
  • Using parchment paper with an overhang makes it easier to lift the bars from the pan after baking.
  • Optionally sprinkle extra butterscotch chips on top for added texture and sweetness.
  • Covering the pan halfway through baking helps prevent the bars from over-browning on top.
  • Refrigerating the bars after baking ensures clean cuts and a firmer texture.
  • Bars are best stored at room temperature and can stay fresh for up to 1 week.
  • Toasting the coconut before adding is optional but can enhance flavor.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: magic cookie bars, graham cracker crust, butterscotch chips, chocolate chip bars, layered dessert, easy dessert bars, sweetened condensed milk dessert

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