These rich bar cookies will melt in your mouth! They’re ideal to have on hand for a snack. &amp;mdash;Pauline Schrag, Theresa, New York

Magic Bars

butter, cubed

graham cracker crumbs

coconut

chocolate chips

chopped nuts

(14 ounces) sweetened condensed milk

I've been making these for years except my recipe has a cup of butterscotch chips as well as the cup of chocolate chips and the coconut is the top layer.  Everyone loves them, even those who don't like nuts or don't like coconut.  It's a delicious and easy recipe.

These are so good! They are very simple to make, and the end results tastes great. I love the flavor and texture from the nuts and coconut. Using the 9-inch pan as directed in the recipe makes these bars the perfect thickness. I sometimes substitute other flavors of chips (e.g., peanut butter, butterscotch) for the semisweet chocolate chips, for some variety and they always end up tasty.

An easy classic. Tastes delicious and turns out every time. I use gluten free ingredients and I often use white chocolate chips instead of nuts if I am taking them to an event. Too many people have nut allergies. A keeper.

If I doubled the recipe, how big of a pan would I need?

We loved these. So easy to make and I had all of the ingredients on hand!

You can substitute graham crackers with nilla wafers by Nabisco. They are the same ones used for banana pudding. Lighter taste and is just as good.

To:  Brooka1020 With the butter the first ingredient you do not need to spray the pan.  Put the cond. milk on top of the crumbs , it releases easier.  So many people LOVE these, try them again they are worth it.

I don't care for coconut, so I substituted crushed up cinnamon toast crunch cereal and I didn't have any nuts, so I added heath bar toffee bits.  It sure looks good, but I have to wait for it to cool off!!

This has to be the best recipe for Magic Cookie Bars. I tried others, but always come back to this original recipe. Excellent.

My recipe calls for butterscotch bits too and we call them "7 layer cookie bars"   Put the sweetened condensed milk on top of the graham crackers to remove them from the pan much easier!   YUM!!

I LOVE THESE!!!!!  If I could only take a limited number of foods to a desert island, these would be among the foods I would take!

4 stars for this recipe as written because it made skimpy cookies.The recipe I usually make uses 1 1/2c graham cracker crumbs, 1 1/4 c each dry ingredient and 1 can milk as stated. I always line the 9x13” pan with foil, sprayed with Pam and melt the stick of butter in the preheated oven, sprinkle crumbs over melted butter, ensuring they are mixed well, pour milk over crumbs, then coconut, chocolate chips and nuts in that order. Sometimes I add 1 1/4 c butterscotch or peanut butter chips too. Pat all layers gently. Bake till coconut is golden.Cool completely, preferably overnight. Use the foil edges to lift the cooked cookie rectangle to a flat counter top and cut bars. I spray the large knife blade with Pam prior to cutting and usually clean the knife half way through cutting. Perfect bars every time!

OK.  I have eaten these Magic Cookie Bars over the years  and they ARE delicious.  BUT I do have some issues with them.  I've made them in the past and always had an issue with them falling apart and/or sticking to the pan.  I never throw out "ruined" cookies since everything can become ice cream topping as others have mentioned!  So I decided to make them a few days ago when I saw them featured on the Taste of Home email favorites and I noticed the directions state to "COOL SEVERAL HOURS BEFORE CUTTING."  I thought I must not be letting them cool long enough in the past.  So I waited several hours and they still fell apart!!! So does cool actually mean CHILL for several hours?  Another issue is that the directions state to BAKE UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN.  Will a toothpick ever come out clean with all that gooey melted chocolate in them? So I guess I should just bake them 30 minutes and that's it(?).  So the size of the pan issue . . . If I have an 8" X 8" metal pan, a glass curved baking dish that is 8 1/2 " square at the widest part, and 9" X 12" pan, which one do I use and how should I adjust the baking time.  (Or should I just purchase a 9" X 9" pan:) Please share your baking wisdom with me.

An oldie but goody. Easy to make.

These are called Magic Cookie Bars. The recipe was on the back of the Nestle's Toll House Morsels bag back in the 1970's.

https://videodam.tmbi.com/wp-content/uploads/2021/07/Bakeable_34719_071621_MagicBars.mp4

Check out this video for how to make Magic Bars 5 ways

magic bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 16

Author : Taste of Home

Ingredients

Instructions

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