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

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.
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.
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.
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.
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.
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.
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.
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