Ready in: 45 minutes · Serves: 12 · Technique: Baking · Storage: Up to a week at room temperature.
Quick Answer
These Magic Bars are a delightful mix of chocolate, coconut, and nuts layered over a graham cracker crust, perfect for a festive treat.
The kitchen is my sanctuary, especially during the bustling holiday season. Living in New York City, the crisp air is filled with the scent of roasted chestnuts and fresh pine from the Christmas trees lining the sidewalks. It’s the perfect time to indulge in baking, and if you’re looking for a treat that melds nostalgia and pure delight, these Magic Bars are a must-try. They’re not just bars; they’re a tapestry of flavors—crispy on the outside and chewy within, with layers of chocolate, coconut, and nuts that bring warmth to the heart.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- A perfect blend of crispy and chewy textures that melt in your mouth.
- Quick and easy to make with simple ingredients you probably already have on hand.
- A nostalgic treat that will remind you of the cozy holiday season.
- Customizable with different chocolates or dried fruits for a unique twist.
- Great for sharing; they make for wonderful gifts or party treats!
Ingredients
Gather the following ingredients to create these delightful Magic Bars:
For the Base
- 1/2 cup unsalted butter, melted
- 1 1/2 cups graham cracker crumbs (Honey Maid recommended)
For the Layers
- 1 cup sweetened shredded coconut
- 1 cup semisweet chocolate chips (Ghirardelli preferred)
- 1 cup butterscotch chips
- 1 cup chopped nuts (pecans recommended)
- 1 (14-ounce) can of sweetened condensed milk
How to Make Magic Bars (Step-by-Step)
Follow these steps to create your delicious Magic Bars, each layer bringing its own charm.
Step 1: Prep the Pan
Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by lining it with parchment paper, leaving an overhang on the sides for easy removal. This little trick makes a world of difference!
Step 2: Create the Crust
In a medium bowl, combine the melted butter and graham cracker crumbs. Mix until the crumbs are fully coated and have the texture of wet sand. Pour this mixture into the prepared pan and press it firmly into an even layer.
Step 3: Layer the Goodness
Evenly sprinkle the shredded coconut over the crust, followed by the semisweet and butterscotch chips. Add the chopped nuts on top, ensuring an even distribution—each bite should be a symphony of flavors.
Step 4: Add the Sweetened Condensed Milk
Open the can of sweetened condensed milk and drizzle it generously over the layers. Cover the entire surface as you pour; this will help bind everything beautifully as it bakes.
Step 5: Bake
Place the pan in the preheated oven and bake for 25-30 minutes. Keep an eye on them, and when the edges turn a lovely golden brown and the center has a slight jiggle, it’s time to remove them. The nutty aroma of the baking bars will fill your kitchen, making it hard not to sneak a taste!
Step 6: Cool and Slice
Once baked, let the bars cool completely in the pan. When they have cooled, lift them out using the parchment overhang and slice them into squares. The magic truly lies in the gooey center and the crisp edges.
Common Mistakes to Avoid
- Skipping the parchment paper can make it difficult to remove the bars and lead to breakage.
- Not pressing the crust firmly can cause it to crumble and fall apart during slicing.
- Overbaking; the perfect texture should be just set in the middle with a little jiggle—not dry!
Tips and Tricks for Success
- Try adding different types of chocolate chips or dried fruits, like cranberries, for a festive twist.
- For a subtle flavor boost, mix in a teaspoon of vanilla extract with the graham cracker crumbs.
- If you love a bit of crunch, toast your nuts beforehand in a dry skillet for a few minutes to enhance their flavor.
Variations
- Substitute graham cracker crumbs with digestive biscuits for a different base flavor.
- Use dark chocolate chips instead of semisweet for a more intense chocolate flavor.
- Replace the butterscotch chips with peanut butter chips for a nutty variation.
- Incorporate spices like cinnamon or nutmeg for a warm, spiced flavor.
How to Serve
- Serve warm with a scoop of vanilla ice cream for a delightful dessert.
- Pair with a hot cup of coffee or cocoa for a cozy treat.
- Cut into small squares for a perfect bite-sized snack at holiday gatherings.
Make Ahead and Storage
- Make Ahead: Prepare the recipe and store unbaked in the fridge for up to 2 days.
- Storage: Keep leftovers in an airtight container at room temperature for up to a week.
- Reheating: Serve at room temperature or warm slightly in the microwave before enjoying.
- Freezing: Wrap tightly and freeze for up to three months. Thaw at room temperature before serving.
Recipe Notes / What I Learned
Through my trials making these bars, I discovered that the joy of baking lies in the little details—like how the condensed milk binds everything together, creating that gooey texture. Plus, there’s simply nothing quite like sharing a homemade treat during the holidays!
Yield and Serving Size
Yield: 24 bars · Serving Size: 1 bar
Nutrition Snapshot
Estimated Nutrition Per Serving: ~200 calories · 3g protein · 28g carbs · 9g fat
Magic Chocolate Coconut Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by lining it with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, combine the melted butter and graham cracker crumbs. Mix until the crumbs are fully coated and have the texture of wet sand. Pour this mixture into the prepared pan and press it firmly into an even layer.
- Evenly sprinkle the shredded coconut over the crust, followed by the semisweet and butterscotch chips. Add the chopped nuts on top, ensuring an even distribution.
- Open the can of sweetened condensed milk and drizzle it generously over the layers, covering the entire surface.
- Place the pan in the preheated oven and bake for 25-30 minutes. When the edges turn a lovely golden brown and the center has a slight jiggle, it’s time to remove them.
- Once baked, let the bars cool completely in the pan. When they have cooled, lift them out using the parchment overhang and slice them into squares.
Notes
FAQs
Can I use a different type of nut in Magic Bars?
Absolutely! While pecans are a great choice, feel free to substitute with walnuts, almonds, or even macadamia nuts for a different flavor profile.
How do I know when my Magic Bars are done baking?
Your Magic Bars are ready when the edges are golden brown and the center has a slight jiggle. They will continue to set as they cool.
Can I make Magic Bars ahead of time?
Yes! Magic Bars can be made a few days in advance. Just store them in an airtight container at room temperature.
