Magic Cookie Bars (Print Version)
# Ingredients:
→ Base Layer
01 -
Crush 12 whole sheets of graham crackers (roughly 1 1/2 cups of crumbs)
02 -
6 tablespoons of melted unsalted butter
03 -
A pinch of kosher salt (1/4 teaspoon)
→ Topping Layers
04 -
1 cup of coconut flakes, shredded (sweetened or plain)
05 -
1 cup of chopped pecans (about 4 ounces)
06 -
1 cup butterscotch chips (about 6 1/2 ounces)
07 -
1 can of condensed milk (14 ounces, sweetened)
08 -
1 cup semi-sweet chocolate chips (around 6 1/2 ounces)
# Instructions:
01 -
Heat your oven to 350°F and adjust the rack to be in the center. Use parchment paper to line a 9x13-inch pan, making sure it hangs over the edges for easy removal.
02 -
In a big bowl, melt the butter, then mix it with crushed graham cracker crumbs and salt. Once it's all combined, press the mixture tightly into the lined pan with something flat (like a measuring cup).
03 -
Evenly sprinkle the chocolate chips and butterscotch chips over the crust. Top that off with shredded coconut and pecans. Pour the condensed milk across everything—it'll naturally spread out as it bakes.
04 -
Bake for 25–27 minutes until it's golden. Let it cool completely on a rack for 1–2 hours. When cool, lift out the bars using the parchment and slice into 20 pieces.
# Notes:
01 -
Keep in a sealed container at room temperature for 3 days max
02 -
You can freeze them, and they'll be fine for up to 3 months