clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Magic Cookie Bars

  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 to 20 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian


From creamy and sweet condensed milk, chocolatey chocolate and butterscotch chips, crunchy pecan nuts, to nutty and chewy shredded coconut, these bars have it all.


Units Scale
  • 2 cups graham cracker crumbs
  • 6 tablespoons room temperature unsalted butter
  • 2 tablespoons olive oil
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
  • 1 cup chopped pecans or walnuts
  • 14 oz sweetened condensed milk
  • 1 cup shredded coconut


  1. Preheat the oven to 350ºF. Line a 13 x 9-inch baking pan with non-stick foil. Or, if you are using regular foil, use non-stick cooking spray to coat it evenly. Make sure the foil is lined all the way to the edges of the pan, with a little extra going over so you can fold it. This way, when the bars are done, you can lift the foil easily.
  2. In a mixing bowl, add the graham cracker crumbs, butter, and olive oil. Combine the ingredients until the crumbs are moist and add them to the baking pan. Press the crumbs tightly until they form a flat layer to create a base.
  3. Add a layer of chocolate chips and butterscotch chips, followed by the chopped pecans. Slowly drizzle the condensed milk over the pecans, making sure to cover all the ingredients and corners. This step is important since the condensed milk will bind all the ingredients together.
  4. Top with the shredded coconut and gently press down to make the shredded coconut stick to the condensed milk.
  5. Bake in the oven for 25 to 30 minutes, until the edges of the bars are golden brown.
  6. Take the pan out of the oven and let it cool until it reaches room temperature.
  7. Gently pull on the aluminum foil to lift the layer block out of the pan in one piece and place on a cutting board. Use a sharp knife to cut the block into 20 to 24 bars.
  8. Transfer the bars to a plate and let them harden in the refrigerator for at least 30 minutes before serving.


These magic cookie bars will last for up to 5 days at room temperature, and up to 2 weeks in the fridge. You can wrap them in plastic wrap or place them in a storage bag or container. 


  • Serving Size: 1 bar
  • Calories: 400
  • Sugar: 35.3g
  • Sodium: 129.9mg
  • Fat: 23.9g
  • Saturated Fat: 11.5g
  • Unsaturated Fat: 2.4g
  • Trans Fat: 0g
  • Carbohydrates: 45.4g
  • Fiber: 3.7g
  • Protein: 5.5g
  • Cholesterol: 19.9mg
Recipe Card powered byTasty Recipes

Asian Recipes

Straight To Your Inbox

Receive a FREE Digital Cookbook when you sign up for our newsletter