Magic Cookie Bars are a sweet family favorite!
I have some big ideas.
I don’t always like to share my ideas in case they don’t amount to anything. A year or so ago I had this great idea for a video project to incorporate into the blog but that obviously hasn’t happened. Maybe it will one day. I’m considering writing and selling an ebook about becoming a better cook. Would anyone even buy an ebook? Maybe I’m wasting my time. I have this big idea that I can raise three kids without losing my mind. Some days I don’t think that’s going to happen. Don’t even get me started on my ideas on travel, music, Christianity and more. Or please do, I live with three babies all day and I could really use some adult conversation.
With so many big ideas floating around my head, sometimes I need a simple formula in the kitchen. Magic cookie bars are classic and keep me sane with their simplicity. It doesn’t always need to be about the big picture.
These bars are serious magic. You’re not going to mess them up. Don’t like nuts? Leave them off. Want to add white chocolate chips to the top? Go for it. Want to use butter instead of coconut oil? Well, duh, you’re normal. The only real requirements are a graham cracker crust, coconut, sweetened condensed milk, and some sort of chocolatey goodness.
Just a word to the wise – when these come out of the oven they’re quite soft. Like, graham crackers floating in a puddle of oil soft. Don’t be greedy (or hungry) and just let them hang out for a while. They will firm up as they cool and crisp up around the edges. This will make it exponentially easier to cut them into bars and shovel them into your face without them crumbling or your tongue burning out of your mouth.
Magic Cookie Bars
- 1/2 cup coconut oil,, melted
- 1 sleeve graham crackers,, crushed (about 1 1/2 cups)
- 1 cup sweetened shredded coconut
- 1 cup semisweet chocolate chips
- 3/4 cup butterscotch chips
- 14 ounces canned sweetened condensed milk
- 1 cup finely chopped pecans
- Preheat the oven to 350ºF. Coat a 9x13 baking dish with cooking spray. In a small bowl, combine coconut oil and graham cracker crumbs. Press into the bottom of the prepared pan. Layer coconut, chocolate chips, and butterscotch chips on top of graham crackers. Pour sweetened condensed milk evenly over the top and sprinkle on pecans. Bake 25 minutes. Remove to a wire rack to cool completely and cut into squares.