My top desserts of all time include cheesecake, anything pumpkin š, baklava, and these! Magic Bars, 7 Layer Bars, Hello Dolly bars, whatever you call them, they’re darn TASTYĀ š¤¤Ā and easy as pie to make.
Magic Bars have a soft graham cracker crust layered with chocolate, pecans, and coconut. These ooey gooey treats are irresistible. Try to eat just one! Instead of using butterscotch chips, we just doubled up on the chocolate chips. There can never be too much chocolate, right? But feel free to mix in any kinds of chips and nuts you like. This combination just happens to be our favorite.
Mix together melted butter and graham cracker crumbs in a bowl.
Press into the bottom of a 9×13 baking dish.
Top with chocolate chips.
Next up, chopped pecans.
Finally, the shredded coconut.
And now for the magicĀ š¦Ā Drizzle a can of sweetened condensed milk all over the top.
Bake at 350 for 30 minutes. Look at all that gooey, toasted coconuttyĀ deliciousnessĀ šĀ Let cool completely and refrigerate for 1 hour to make cutting easier.
Cut into pieces and serve. These will keep up to 3 days in an airtight container at room temperature. If your kitchen runs hot, you can also keep these in the fridge, just take them out 15 minutes before serving.
But, I doubt they’ll last that long š
- 16 tablespoons unsalted butter, melted
- 3 cups graham cracker crumbs (I pulverized about 12 oz of graham crackers in a food processor)
- 2 cups semisweet chocolate chips
- 2 cups chopped pecans
- 3 cups sweetened shredded coconut flakes
- 1 (14-ounce) can sweetened condensed milk
- Preheat oven to 350Ā°F.
- Mix together melted butter and graham cracker crumbs in a bowl. Press into the bottom of a 9x13 baking dish.
- Top with chocolate chips, followed by chopped pecans, and finally the shredded coconut.
- Drizzle the sweetened condensed milk all over the top.
- Bake for about 30 minutes until the coconut begins to toast.
- Let cool completely and refrigerate for 1 hour to make cutting easier.
- Cut into pieces and serve. These will keep up to 3 days in an airtight container at room temperature. If your kitchen runs hot, you can also keep these in the fridge, just take them out 15 minutes before serving.
Ā
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
We really like these at our house, too. I have a question, though. I was teaching a class (on salads and homemade salad dressings!) and someone asked if I knew a good substitute for the sweetened condensed milk — something less sugary. I was stumped. Didn’t know if you’d even experimented with that at all. Thanks for your post!!
Thanks! They’re soooo good š
Ohhh, that’s a great question. I don’t have anything off the top of my head. I guess it would depend on the recipe that it was being used in.
Thanks, Sarah. I just thought I’d ask!! š
No problem, sorry I couldn’t offer a solution š
Oh my yes please. We make something almost identical and it is a winner! Love this.
Thank you! Have a great weekend š
These will ALWAYS be a favorite of mine! I love them! Yours are gorgeous.
Me too! Thanks so much š