Magic Cookie Bar Recipe 

Magic cookie bars are baked to gooey perfection with layers of chocolate chips, butterscotch chips, shredded coconut, and pecans atop a thick, buttery Graham cracker crust and liberally drizzled with condensed milk. With flavor and texture, these treats are sweet, crispy, chewy, and gooey.

– 1½ cup graham cracker crumbs (180g) – ▢1 cup chopped pecans (120g) – ▢½ cup unsalted butter melted (113g) – ▢¾ cup semi-sweet chocolate chips plus more for sprinkling (135g) – ▢¾ cup butterscotch chips (90g) – ▢1⅓ cups sweetened shredded coconut (133g) – ▢1 (14-ounce) can sweetened condensed milk – ▢Flaky sea salt (optional)



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Bake at 350 degrees Fahrenheit. Take a baking pan measuring 9 inches by 13 inches and line it with parchment paper or lightly oil it with baking spray.

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Mix the graham cracker crumbs and melted butter in a large basin until moistened. Pour the crumb mixture into the pan and press with a glass or measuring cup to level it.

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Cover the crust with chocolate, butterscotch, coconut, and pecans. Drip sweetened condensed milk over the surface to cover well. If desired, add more chocolate chips to the top.

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Bake until rims and coconut flakes are golden brown, about 30 minutes. Sprinkle flaky salt on hot cookie bars if desired. Cool thoroughly in the pan before cutting into bars or squares.

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