Okay, these magic cookie bars aren’t technically my mom’s own recipe. Apparently you can find magic cookie bars on condensed milk cans and other blogs. However, I haven’t seen a lot of people make them and they are so delicious. My mom made these all the time for school events or sleepovers and they have always been a hit. Someone once asked me for these as a birthday present! So he’s how to make mom’s magic cookie bars.
They’re chocolatey, chewy, coconut-y, and buttery. Plus, you just layer everything in a pan.
Equipment needed for mom’s magic cookie bars
It’s a short list:
- A 9×13 metal pan – I used this Goldtouch one from Williams Sonoma. NOTE – using a glass pan will change the baking time because it holds heat for longer and will keep baking the bars even after they exit the oven. If that’s all you have to work with, I suggest baking them at 325 degrees Fahrenheit and bake for five to ten minutes less than what’s called for below.
- Food processor – to grind up the graham crackers. I use one from Cuisinart.
- Parchment paper – helpful to keep the cookie bars from sticking.
Ingredients needed for mom’s magic cookie bars
Here’s what to add to your grocery list:
- Graham crackers – I would buy one full standard box, but you won’t need all of it.
- unsalted butter – to make the crust
- a 14 oz can of sweetened condensed milk – Eagle brand is definitely the best. Make sure it’s not evaporated milk.
- A bag of semisweet chocolate chips – I’ve also made this recipe with dark chocolate chunks and milk chocolate. I think semisweet provides the best balance, but who cares! Do what you like.
- Flaked coconut – I prefer sweetened coconut, like this one from Baker’s.
- slivered nuts – Hazelnuts or almonds are best.
How to make mom’s magic cookie bars
Let’s make them together!
Step 1
In a food process, pulse the graham crackers into crumbs. If you do not have a processor, just place them in a plastic bag and smash with your hands or the butt of a knife.
Step 2
Pour the graham cracker crumbs in a the dish and spread them out. Pour the melted butter on top of the crumbs and use a fork to push the crumbs into the butter. It should become like wet sand. Pack the graham crackers evenly into the bottom of the dish.
Step 3
Pour the sweetened condensed milk evenly over the crumb mixture. Then layer on the coconut shreds, followed by the chocolate chips and nuts. Push down firmly with a fork or your hand to meld all of the layers together a bit.
Step 4
Bake in the oven for 25 minutes or until lightly browned. Let cool and cut into squares. Store covered at room temperature.
Storage Directions for magic cookie bars
I put my cookie bars in airtight plastic containers and I leave them on the counter. Refrigerating them is very drying. They will taste great for a week but I’ve definitely kept eating them for two :).
You can freeze finished cookies too – put them in a freezer-friendly plastic bag and store them in a flat, single layer if you can. You can keep them there for a couple months – just let them thaw completely before eating.
Other cookie recipes
If you like these magic cookie bars, check out some of these other recipes:
The Best Chocolate Chip Cookies: A Guide
Brown Butter Bourbon Snickerdoodles
Giant Chocolate Chip Skillet Cookie
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Mom’s Magic Cookie Bars
Equipment
- 13×9 square baking dish metal
- Food processor (optional)
- parchment paper
Ingredients
- ½ cup unsalted butter melted
- 1½ cups graham cracker crumbs
- 1 14 oz can of sweetened condensed milk
- 2 cups semisweet chocolate chips
- 1⅓ cups flaked coconut sweetened or unsweetened
- 1 cup chopped nuts like almond or hazelnuts
Instructions
- Heat oven to 350° F (325 degrees for glass dish).
- With a food processor, pulse the graham crackers into crumbs. If you do not have a processor, just place them in a plastic bag and smash with your hands or the butt of a knife.
- Pour the graham cracker crumbs in a the dish and spread them out. Pour the melted butter on top of the crumbs and use a fork to push the crumbs into the butter. It should become like wet sand. Pack the graham crackers evenly into the bottom of the dish.
- Pour the sweetened condensed milk evenly over the crumb mixture. Then layer on the coconut shreds, followed by the chocolate chips and nuts. Push down firmly with a fork to meld all of the layers together a bit.
- Bake in the oven for 25 minutes or until lightly browned. Let cool and cut into squares. Store covered at room temperature.
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