How to make Magic Cookie Bars [Day 6] 12 Days of Cookies & Holiday Treats 🎄🎁

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk + sugar

Coconut cream provides a dairy-free option while evaporated milk + sugar is more economical.

semisweet chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bar chopped

Dark chocolate chips have less sugar while a chopped chocolate bar can be more affordable.

butterscotch chips

🥗Healthier: caramel chips

💰Cheaper: toffee bits

Caramel chips offer a similar flavor while toffee bits can be less expensive.

chopped nuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds are a healthier nut alternative while sunflower seeds are typically cheaper.

Preheat oven to 350 degrees.

Place 1 stick of butter in a 13x9 pan and put it in the oven to melt.

Crush 11 or 12 graham crackers to make 1.5 cups of crushed graham crackers.

Once the butter has melted, remove the pan from the oven.

Spread the crushed graham crackers evenly over the melted butter in the pan.

Pour 1 can of sweetened condensed milk over the graham cracker layer in a zigzag pattern, then use a spatula to even it out without disturbing the crust.

Sprinkle 1 cup of semi-sweet chocolate chips evenly over the condensed milk layer.

Add 1 cup of sweetened flaked coconut on top of the chocolate chips.

Sprinkle 1 cup of chopped pecans evenly over the coconut layer.

Bake in the oven for 30 to 35 minutes until the coconut is toasted and the top is golden brown.

Let the cookie bars sit on the countertop for 2 hours to cool.

Use a spatula or butter knife to go around the edges of the pan after cooling.

For more even slices, refrigerate the bars for a while before cutting them into bite-sized pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens