Magic Bars

Sweet & Indulgent!

Combining chocolate, coconut, pecans and graham crackers, these EASY Magic Bars are the ultimate decadent dessert for any occasion!

Ingredients:

-butter -graham cracker crumbs -sugar -chocolate chips -pecans -sweetened coconut flakes -sweetened condensed milk -vanilla -fleur de sel

Preheat the oven to 350°F and line a 9x9in or 11x7in baking dish with parchment paper or aluminum foil. In a medium mixing bowl, stir together the melted butter with the graham crackers and sugar. Press tightly and evenly into the bottom of the prepared baking dish.

1

Spread the chocolate chips evenly over the crust, followed by the pecans and then the shredded coconut. Open the can of sweetened condensed milk and stir with vanilla extract using a small spoon, spatula or butter knife so it doesn’t overflow. Drizzle evenly over the top of your bars.

2

Tap the whole dish gently on the counter and allow to sit for 5-10 minutes or until the coconut flakes start to emerge from the pool of milk. Bake for 25-30 minutes or until the edges are bubbly and golden brown.

3

Remove from oven and cool for 30-40 minutes before placing into the refrigerator for 15-20 minutes. Using the parchment as a sling, remove from the baking dish and evenly cut using a sharp knife.

4

You don’t have to use graham crackers for your crust. You could swap them out with vanilla wafers, shortbread cookies or even crumbs of your favorite cookie pressed into the bottom of the pan.

Variation Tip:

Storage Tip:

You can store your magic bars in an airtight container at room temperature. To prevent the top layer from sticking, separate each of the layers with a sheet of parchment paper, wax paper or aluminum foil. They will keep for 3 – 5 days. They can also be refrigerated for up to a week in an airtight container.

Reader Review:

"Welp, I know why they’re called Magic Bars! They were delicious! Couldn’t get enough of them."

Check out these other five-star recipes!

Chocolate Cream Pie

Creamy Vanilla Custard

Buckeye Candy

Find this recipe and so much more at

www.savoryexperiments.com