I am eating these while I type this, trying not to get melted chocolate all over my keyboard. I love these. They were the classic treat we made for Christmas when I was a kid, and I have to admit, I like them even better now.
It doesn’t matter how much of a foodie I become, or how much of a food snob people accuse me of being, the magic bar cookies will always be a favorite of mine. Nothing will change that. They are perfect, and I love them. Wait, did I say that already . . . ?
My recipe for these is simple, though occasionally I will swap mini marshmallows for the coconut, which results in the best s’mores bars I’ve ever tasted.
The secret to making these, I have found, is to precook the bottom crust a little, and then after they are completely baked, allowing them to cool completely in the pan before slicing them. It’s difficult to wait, I know.
Classic Magic Bars
18-20 graham crackers (2 plastic packages), finely crushed
1 1/2 sticks (12 tablespoons) butter, melted
pinch kosher salt
1 tablespoon sugar
1 12 ounce package good quality chocolate chips (I use Guittard)
1 14 ounce can sweetened condensed milk
1-2 cups sweetened coconut
Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugar, and salt. Spread in the bottom of a 13×9 inch pan. Bake for 5 minutes, or until edges almost start to brown. Remove from oven and disperse the chocolate chips over the graham crackers, followed by the condensed milk and coconut. Bake for 15-20 minutes more, until coconut starts to brown.