Why are my magic cookie bars gooey or falling apart?

Let the bars cool completely before you cut them, and use a sharp knife. Press the crust down firmly, and press the coconut down gently before baking.

How long do you bake magic cookie bars?

Bake them at 350°F for 25 to 30 minutes, until the top is a light golden brown.

Can I use evaporated milk instead of sweetened condensed milk?

No. Evaporated milk is not sweetened and it runs thinner, so the layers will not come together the same way. Use sweetened condensed milk, like the Eagle Brand can in this recipe.

Do magic cookie bars need to be refrigerated?

You can store them in an airtight container, and the refrigerator helps them last longer. Set them out a few minutes before serving.

Should I use sweetened or unsweetened coconut?

This recipe uses sweetened coconut flakes. They give you that sweet, golden top layer.

Easy Magic Cookie Bars, Eagle Brand 7 Layer Bars

Name: Magic Cookie Bars
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 3/4 cup of melted Butter Unsalted; 1-14 oz Eagle Brand Sweetened Condensed Milk; 1/2 teaspoon Vanilla; 2 1/2 cups of Graham Crackers crumbs (2 sleeves); 1 cup of Butterscotch Chips; 1 cup Semi-Sweet Chocolate Chips; 1 cup Chopped Pecans; 1 cup Sweetened Coconut Flakes; Course Sea Salt Optional

Ingredients

Units Scale

3/4 cup of melted Butter Unsalted
1-14 oz Eagle Brand Sweetened Condensed Milk
1/2 teaspoon Vanilla
2 1/2 cups of Graham Crackers crumbs (2 sleeves)
1 cup of Butterscotch Chips
1 cup Semi-Sweet Chocolate Chips
1 cup Chopped Pecans
1 cup Sweetened Coconut Flakes
Course Sea Salt Optional

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Instructions

Preheat the oven to 350°
Prepare a 13×9 inch rectangular pan.
Lightly spray the bottom with spray oil and line the entire pan with parchment paper.
Crush the graham crackers in a small food processor, or in a zip-top bag with a rolling pin, until you have 2 1/2 cups of crumbs.
IMelt the butter in a small bowl in the microwave, 30 seconds at a time.
Stir the graham cracker crumbs and melted butter together in a medium bowl.
Spread the crumb mixture over the bottom of the pan, all the way to the edges. Press it down firmly with the back of a large spoon or the bottom of a measuring cup.
Roughly chop the pecans.
Sprinkle the chocolate chips, butterscotch chips, and chopped pecans over the crust.
Stir the vanilla into the sweetened condensed milk, then pour it evenly over the chips and nuts.
Top with the coconut flakes and press down gently. Add a pinch of coarse sea salt if you like.
Bake for 25 to 30 minutes, until the top is a light golden brown.
Let the pan cool on the counter for 1 hour, then refrigerate until completely cool.
Lift the bars out by the parchment, set them on a cutting board, and cut into squares or any shape you like.

Notes

Use sweetened condensed milk, not evaporated milk.
Let the bars cool completely before cutting so the layers hold together.
Store in an airtight container. The refrigerator helps them last longer, so set them out a few minutes before serving.
Walnuts can replace the pecans.

Author: Susan Buonpane
Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Cookie
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 142
Sugar: 10.4 g
Sodium: 44.5 mg
Fat: 10 g
Carbohydrates: 13.3 g
Fiber: 1.2 g
Protein: 1.2 g
Cholesterol: 12.2 mg