Magic Cookie Bars - Daily Saveur

# What You’ll Need:

01 - 1 1/2 cups graham cracker crumbs

02 - 1/2 cup unsalted butter, melted

03 - 1 cup semi-sweet chocolate chips

04 - 1 cup butterscotch chips (optional, substitute white chocolate chips)

05 - 1 cup sweetened shredded coconut

06 - 1 cup chopped pecans or walnuts

07 - 1 can (14 oz) sweetened condensed milk

01 - Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or grease lightly.

02 - Combine graham cracker crumbs and melted butter in a bowl. Press the mixture firmly and evenly into the bottom of the prepared pan.

03 - Pour sweetened condensed milk evenly over the graham cracker crust.

04 - Evenly distribute chocolate chips, butterscotch chips, shredded coconut, and chopped nuts across the condensed milk layer.

05 - Press gently with the back of a spatula to compact the layered ingredients.

06 - Bake for 25 to 30 minutes, until edges are golden brown and the center is set.

07 - Remove from oven and allow to cool completely before slicing into bars.

01 -

Ten minutes of prep means you can make these while your coffee is still hot.
That paradox of being simultaneously fudgy and crunchy in every single bite.
No mixer needed, no fancy technique, just straightforward assembly that always impresses.

02 -

The condensed milk is doing invisible work—resist the urge to skip it or substitute with regular milk, which will give you dry, crumbly bars instead of the chewy magic.
Parchment paper isn't fancy; it's structural—I learned this the hard way by trying to be efficient, and those bars stayed in the pan permanently.

03 -

Toast your nuts and coconut separately for two minutes each—this step transforms them from background players into the reason people ask for the recipe.
If your edges brown too quickly, tent the pan with foil for the last ten minutes, then remove it to let the center set properly.