Magic Cookie Bars (Print Version)
# Ingredients:
→ Base Layer
01 -
12 whole graham cracker sheets, crushed (about 1 1/2 cups)
02 -
6 tablespoons of melted, unsalted butter
03 -
A pinch of kosher salt (1/4 teaspoon)
→ Topping Layers
04 -
1 cup of shredded coconut (sweetened or plain, your choice)
05 -
1 cup of semisweet chocolate chips (roughly 6 1/2 ounces)
06 -
1 can (14 ounces) of sweetened condensed milk
07 -
1 cup of coarsely chopped pecans (about 4 ounces)
08 -
1 cup of butterscotch chips (around 6 1/2 ounces)
# Instructions:
01 -
Set your oven rack in the middle and heat the oven to 350°F. Use parchment paper to line a 9x13 pan, leaving some extra hanging down the sides for easy lifting later.
02 -
Crush up the graham crackers into fine bits. Stir the crumbs along with salt into melted butter until it feels like damp sand. Press it down tightly in your lined pan using the flat bottom of a cup.
03 -
Scatter the chocolate and butterscotch chips evenly on the crust. Add the pecans and coconut as the next layers. Pour the sweetened milk over everything—it’ll spread out on its own.
04 -
Bake in your preheated oven until the top gets golden, about 25–27 minutes. Let it sit on a cooling rack for 1–2 hours until totally cool. Use the parchment paper to lift it out and slice into 20 pieces.
# Notes:
01 -
Keep them at room temp in a sealed container for around 3 days.
02 -
Good for up to 3 months in the freezer.