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Amberly Vahn

Magic Chocolate Coconut Bars

These Magic Bars are a delightful mix of chocolate, coconut, and nuts layered over a graham cracker crust, perfect for a festive treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Group: Base
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups graham cracker crumbs (Honey Maid recommended)
Group: 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 sweetened condensed milk

Equipment

  • 9x13-inch baking pan
  • Parchment paper
  • Medium bowl

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by lining it with parchment paper, leaving an overhang on the sides for easy removal.
  2. 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.
  3. 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.
  4. Open the can of sweetened condensed milk and drizzle it generously over the layers, covering the entire surface.
  5. 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.
  6. 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

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.