Magic Coconut Bars are simply going to win you over. It only takes a few minutes to put them together and the combination of chocolate, coconut and nuts really just flows together so perfectly.
Magic Coconut Bars hit all the craving notes. They are sweet, a little salty, crunchy and chewy. The first time my friend brought them over to my house for a get-together, I couldn’t stop myself from going back to the tray time and time again. I can’t wait for you to try them!
This recipe makes about 40 medium-sized bars, making them great for a party. Honestly, my boys sometimes ask for these bars on their birthdays instead of having traditional cakes. But, no matter what occasion you make them for, I promise you they will get gobbled up.
What are Magic Cookie Bars?
Magic Bars are pretty much packed with every decadent morsel you can think of. For this reason, I have also heard them referred to as “Kitchen Sink Bars” because they contain every ingredient but the kitchen sink! Corny, I know…
Even though these bars have a ton of components, the flavors just work so well together. First, you start with a sweet graham cracker crust made with butter, baking powder, flour and brown sugar. While you bake the crust in the oven for a short time, you will mix up coconut flakes, chocolate chips and sweetened condensed milk in a bowl. Spread this mixture on top of the crust and finish the bars off in the oven!
Ingredients to Add to Magic Cookie Bars
- Graham Crackers: Any brand of graham crackers will work well. If you want a bit more convenience, you might be able to find pre-made graham cracker crumbs at the grocery store.
- Coconut Flakes: Feel free to use sweetened or unsweetened coconut flakes. It is up to have much of a sweet tooth you have!
- Nuts: I love using walnuts or pecans, but use whatever nut you love!
- Chocolate: Use dark, milk or semi-sweet chips. I prefer to use semi-sweet since there is so much sugar in these bars.
Note: I have seen some cooks substitute butterscotch chips for chocolate chips. You could also use half-and-half!
- Condensed Milk: Condensed milk is what makes this bar so bomb. As it bakes, it turns the bar a golden, lightly browned color and adds a yummy dulce de leche flavor.
- Butter: I love European butters for their richness and higher fat content. My favorites are Kerrygold and Plugra.
Hot tip: Allow the butter to reach room temperature before incorporating it into your graham cracker crust!
Storing Magic Cookie Bars
Magic Bars will stay fresh for a few weeks in an airtight container or Ziploc Bag on the counter. Although I would be surprised if you had them for that long :). They are too delicious to not be gone in a couple of days.
Refrigerating Magic Bars
Although you can store Magic Bars on the counter, I think your safest bet here is to keep them refrigerated between snacking — especially if you live in a hot climate. These bars are prone to melting!
Can you Freeze Coconut Bars?
Yes, you can! It would be a good idea to freeze them if you want to preserve them for a few months. Place them in an airtight container, ensuring you separate layers of cookies with parchment paper to prevent sticking. Allow them to defrost in the refrigerator before snacking.
- Crush gram crackers using food processor or blender. In a large bowl combine together flour, baking powder, salt, brown sugar and crackers. Add butter to the mixture and mix until you get a soft crumbly mixture.
- Spread the dough evenly in a thin layer on a lined baking sheet (size 11X16), pressing down with your hands. Bake for 10 minutes at 350 °F.
- Combine coconut flakes with chocolate chips and walnuts. Drizzle condensed milk over the mixture and stir to combine.
- Spread the mixture evenly over the crust. Bake for another 20 minutes at 350 °F.
- Remove the baked goodness from the oven and let it cool to a room temperature. Cut into sizes of your choice and serve.