If you’re looking for the perfect magic bars recipe, this is it. Chewy and satisfying, these bars have the perfect ratio of ingredients. They’re chocolate and caramel sauce with toasty sweet coconut over a buttery graham cracker crust.
There are a lot of magic bars recipes out there but this is the best one!
You might also like this recipe: Key Lime Cheesecake Cookie Bars
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My kids love these bars and they were a family tradition around the holidays when I was little.
Magic Bar Crust
Preheat the oven to 350 degrees F.
This recipe fills a cookie sheet (half sheet pan) that’s about 13x 18 inches.
You can find half sheet pans HERE.
To start the bars, you need to crush 3 packages of graham crackers to get 3 cups of crumbs.
You can also use 3 cups of Ritz cracker crumbs and it tastes basically the same.
I just throw the graham crackers in a gallon size plastic bag and use a heavy metal spoon to smack them till they’re pretty fine.
DON’T use your rolling pin to wack it or you might end up with little dents in your rolling pin.
Melt 2 sticks plus 2 tablespoons of butter (18 tablespoon) and mix thoroughly with the graham cracker crumbs.
You want them to be really coated with the butter with no dry spots.
Cover your pan with parchment paper and then press the buttery crumbs evenly into the pan.
It might seem like it’s not enough crumbs but it is. Spread it evenly and then use something with a flat bottom to really press it smooth and pack it in there, like a measuring cup.
Magic Bar Topping
Spread 1 and 1/2 cups of semi-sweet chocolate chips evenly over the crust.
If you do the coconut before the chocolate, the layers could pull apart. The chocolate helps the coconut to stick the crust.
Next sprinkle 2 cups of sweetened, shredded coconut evenly over the pan.
Put 2 cups of sweetened condensed milk (about 1 and a half cans) into something you can pour easily and drizzle it, a little at a time, over the pan too.
You can’t really spread the sweetened condensed milk after it’s on. So, you want to pour slowly so you don’t end up glopping a lot in one area and leaving dry spots elsewhere.
Bake for 25 minutes. It will be a lovely, deep golden brown and your house will smell amazing!
You can eat it while it’s warm but it’ll hold its shape if you wait for it to cool completely and then cut into squares.
Store in an air tight container at room temperature for a couple of days.
It is actually better the second day because the chewiness evens out and the flavors melds together more!
Print it for later!
- 3 cups graham cracker crumbs (about 3 packs)
- 2 sticks and 2 tablespoons butter - melted
- 1 1/2 cups semi-sweet chocolate chips
- 2 cups sweetened shredded coconut
- 2 cups sweetened condensed milk (about 1 and 1/2 cans)
- Preheat oven to 350 degrees F.
- Crush the graham crackers into fine crumbs and mix with melted butter.
- Press crumbs evenly onto parchment lined cookie sheet.
- Spread chocolate chips evenly over crust.
- Sprinkle coconut evenly over chocolate chips.
- Drizzle sweetened condensed milk evenly over the whole pan.
- Bake for 25 minutes until deep golden brown.
- Cool completely and then cut into squares.
-This can be made with 3 cups of crushed Ritz cracker crumbs too.
_Store at room temperature in an air tight container. They're even better the second day!
Amount Per Serving: Calories: 220Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 110mgCarbohydrates: 33gFiber: 2gSugar: 25gProtein: 3g