Magic Cookie Bars (Print Version)
# Ingredients:
→ Base Layer
01 -
12 whole graham crackers (crush for about 1 1/2 cups)
02 -
6 tablespoons melted butter (unsalted)
03 -
A small pinch of kosher salt (about 1/4 teaspoon)
→ Topping Layers
04 -
1 cup shredded coconut, sweetened or plain
05 -
1 cup chocolate chips (semi-sweet; approx. 6 1/2 ounces)
06 -
1 can (14 ounces) of sweetened condensed milk
07 -
Chop 1 cup pecans (4 oz)
08 -
1 cup butterscotch chips (6 1/2 ounces)
# Instructions:
01 -
Set your oven rack to the center spot and turn the heat to 350°F. Use parchment to line a 9x13 pan, leaving flaps hanging over each side for easy removal later.
02 -
In a big bowl, melt the butter. Smash the graham crackers into tiny crumbs and mix them with the butter and salt until it looks even. Pack this mixture tightly into the parchment-lined pan using a measuring cup with a flat bottom.
03 -
Scatter the chocolate and butterscotch chips evenly over the crust first. Next, sprinkle on the coconut and pecans. Pour the condensed milk over all of it gently, letting it soak on its own.
04 -
Slide the pan into the oven and bake for 25-27 minutes, or until the top turns golden. Cool the bars on a rack for at least an hour or two until totally firm. Lift them out using the parchment handles and cut into 20 pieces.
# Notes:
01 -
Keep leftovers in a sealed container at room temperature for up to 3 days.
02 -
Freeze and store for as long as 3 months if needed.