Can I make Magic Cookie Bars without coconut?

Absolutely! You can skip the coconut or replace it with crushed pretzels, mini marshmallows, or extra chocolate chips. The bars will still hold together since the sweetened condensed milk acts as the binding agent.

Why are they called Magic Cookie Bars?

They’re called 'magic' because the layers transform in the oven — the sweetened condensed milk caramelizes and fuses everything together into a gooey, chewy dessert without any mixing required.

How do I keep Magic Cookie Bars from falling apart?

Let them cool completely before slicing. Chilling the bars for at least an hour helps the layers firm up, giving you those perfect clean-cut squares.

Can I freeze Magic Cookie Bars?

Yes! Once cooled, slice and store the bars in an airtight container with parchment between layers. They freeze beautifully for up to 3 months and taste just as good when thawed.

What’s the best way to store Magic Cookie Bars?

Keep them in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. This keeps the crust crisp and the layers chewy.

Magic Cookie Bars – 7-Layer Bliss You’ll Bake Again

Description

These Magic Cookie Bars are chewy, gooey dessert squares made with layers of graham cracker crust, sweetened condensed milk, chocolate chips, coconut, and nuts. They’re simple to make, comforting, and always crowd-pleasing.

Ingredients

Scale

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 can (14 ounces) sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup shredded sweetened coconut
1/2 cup chopped pecans or walnuts
1/2 cup butterscotch or white chocolate chips (optional)

Cook Mode Keep your screen awake while you cook

Instructions

Preheat oven to 350°F and line a 9×13-inch pan with parchment paper.
Mix graham cracker crumbs with melted butter and press firmly into the pan to form the crust.
Pour sweetened condensed milk evenly over the crust.
Sprinkle chocolate chips, coconut, and nuts evenly across the top.
Bake for 25–30 minutes until edges are golden and coconut is toasted.
Cool completely, then refrigerate for 1 hour before slicing into bars.

Notes

For thicker bars, add 1/2 cup extra graham crumbs to the crust.
For gooier bars, reduce bake time by 2 minutes.
Store in an airtight container at room temperature for 4 days or refrigerate for up to 1 week.