Author Notes
Magic Bars have a soft graham cracker crust layered with chocolate, pecans, and coconut. These ooey gooey treats are irresistible. Try to eat just one! —Sarah 'n Spice
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Ingredients
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16 tablespoons
unsalted butter, melted
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3 cups
graham cracker crumbs (I pulverized about 12 oz of graham crackers in a food processor)
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2 cups
semisweet chocolate chips
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2 cups
chopped pecans
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3 cups
sweetened shredded coconut flakes
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1
(14-ounce) can sweetened condensed milk
Directions
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Preheat oven to 350°F.
Mix together melted butter and graham cracker crumbs in a bowl. Press into the bottom of a 9x13 baking dish.
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Top with chocolate chips, followed by chopped pecans, and finally the shredded coconut.
Drizzle the sweetened condensed milk all over the top.
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Bake for about 30 minutes until the coconut begins to toast.
Let cool completely and refrigerate for 1 hour to make cutting easier.
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Cut into pieces and serve. These will keep up to 3 days in an airtight container at room temperature. If your kitchen runs hot, you can also keep these in the fridge, just take them out 15 minutes before serving.
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