Okay, this isn’t technically my mom’s own recipe. Apparently you can find magic cookie bars on condensed milk cans and other blogs. However, I’ve never seen anyone else make these 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.
They’re chocolatey, chewy, coconut-y, and buttery. Plus, they are made brownie style, so it’s a pretty fast process. For best results, use a greased 9×13 pan. Makes about 30 bars.
These are reallllly easy so I won’t make this very long at all. I do use sweetened condense milk for this (like many people do) and Eagle brand is definitely the best. And for the nuts – hazelnuts are actually so good, but they are a bit pricey. So almonds are a great choice as well which is what I used here!
If you like these magic cookie bars, try my Kitchen Sink Cookies or my Cookie Monster Cookies!
Mom’s Magic Cookie Bars
Equipment
- 13×9 square baking dish
- Food processor (optional)
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).
- Process 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.
