These magic bars come together like… well, magic! Simply layer the ingredients and pour sweetened condensed milk over the top to bind everything. They’re effortless to make and result in super chewy, gooey bars.
The magic in magic bars
These bars truly live up to their name. A crisp graham cracker crust is topped with a mix of chocolate, coconut, and nuts, then finished with a generous drizzle of sweetened condensed milk. The milk bakes into the layers and creates a slightly crumbly yet sturdy bar with a soft, sticky center when warm.
Ingredients
• Graham cracker crumbs: The traditional base for magic bars, pressed into the bottom of the pan. Crushed pretzels are an interesting salty-sweet alternative.
• Butter: Melted butter binds the crust.
• Chocolate chips: Semi-sweet works well, but dark, milk, or white chocolate will all change the sweetness and flavor. Caramel or a mix of chips is delicious too. You can sprinkle extra chips on top after baking for a melty finish.
• Shredded coconut: Use unsweetened coconut to avoid making the bars overly sweet.
• Nuts: Chopped pecans are used here, but walnuts, almonds, peanuts, or pistachios are good substitutes.
• Sweetened condensed milk: The ingredient that holds everything together and creates the gooey texture.
How to make ooey gooey magic bars
1. Mix graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a parchment-lined 9×13-inch baking pan.
2. Evenly sprinkle the filling ingredients over the crust. Scatter chocolate chips, coconut, and chopped nuts to form an even layer.
3. Drizzle sweetened condensed milk evenly over the filling. Use a fork to coax the milk into gaps so it soaks through the layers.
4. Bake until golden at the edges. The center will stay slightly pale; look for golden-brown edges. Optionally, while warm, sprinkle extra chips on top so they melt slightly.
5. Cool in the pan before slicing. Serve warm for extra gooey bars or at room temperature for firmer squares.
How to serve magic bars
Serve warm for the softest, gooey texture, or at room temperature for cleaner slices and a firmer bite. Warm bars will be stickier and more difficult to slice neatly.
Magic bars storage
Store bars in an airtight container. If stacking, place parchment between layers to prevent sticking. They keep up to 5 days at room temperature or about 1 week in the refrigerator. If chilled, let them sit at room temperature for a few minutes before serving to improve the texture.
Other recipes to try
Brown Butter Snickerdoodle Cookies • Turtles Brownies • Chocolate Oat Cups • Coffee Cake Cheesecake
If you make this recipe, please leave a comment and tag @eatsdelightfulblog on Instagram — I love seeing your creations!
Ooey Gooey Magic Bars Recipe
- Author: Mimi
- Total Time: 55 minutes
- Yield: 24 bars
Description
Layered bars made with a graham cracker crust, chocolate chips, coconut, nuts, and sweetened condensed milk that bakes into a sticky, chewy filling.
Ingredients
- 1 ¾ cups (185g) graham cracker crumbs
- 10 tablespoons (175g) unsalted butter, melted and cooled slightly
- 2 ½ cups (375g) semi-sweet chocolate chips (plus extra for topping if desired)
- 1 ½ cups (105g) unsweetened shredded coconut
- 1 cup (100g) chopped pecans or other nuts
- 1 (14 ounce) can sweetened condensed milk
Instructions
- Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment, leaving an overhang for easy removal.
- In a medium bowl, combine graham cracker crumbs and melted butter.
- Press the crust into the bottom of the prepared pan. Evenly sprinkle chocolate chips, coconut, and pecans over the crust.
- Drizzle sweetened condensed milk evenly over the filling. Use a fork to help the milk settle into the gaps.
- Bake in the center of the oven for 25–30 minutes, until the edges are lightly golden. Cool in the pan until safe to handle, then slice. Serve warm or at room temperature.
- Prep Time: 10 minutes
- Bake Time: 25 minutes
- Category: Bars
Enjoy!