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Coconut Magic Bars

These Coconut Magic Bars are a nostalgic, no-fuss dessert packed with layers of graham cracker crumbs, sweetened condensed milk, melty chocolate chips, and toasted coconut. A perfect make-ahead treat for parties, holidays, or when you just need a slice of sweet magic!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1 can 14 oz sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips optional but classic!
  • 1 1/2 cups shredded sweetened coconut
  • 1/2 cup chopped nuts walnuts or pecans work great
Optional Add-ins
  • White chocolate chips
  • Crushed pretzels for salty crunch
  • Peanut butter chips
  • Dried cranberries or cherries

Method
 

Preheat & Prep:
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish or line with parchment paper.
Make the Crust:
  1. Combine graham cracker crumbs and melted butter. Press firmly into the bottom of the dish to create an even crust.
Layer it Up:
  1. Pour sweetened condensed milk evenly over the crust. Layer chocolate chips, butterscotch chips, nuts, and shredded coconut on top — in that order.
Bake the Magic:
  1. Pop it in the oven and bake for 25–30 minutes or until the edges are golden brown and bubbly.
Cool & Cut:
  1. Let cool completely before slicing into bars. (I know, the wait is tough — but totally worth it!)

Notes

Coconut Magic Bars – Helpful Tips

Cooking Tips & Techniques
  • Line your pan with parchment paper: This makes removing the bars super easy and keeps your layers intact.
  • Press the crust firmly: Use the bottom of a measuring cup to press the graham cracker crumbs tightly—this ensures a solid base that won’t crumble.
  • Layer thoughtfully: Sprinkle ingredients in even layers—starting with the crust, then chocolate, coconut, nuts, and finally pour the sweetened condensed milk last to bind it all.
  • Let them cool completely: These bars need to cool (and even chill) before slicing so they set up properly and cut cleanly.
  • Don’t overbake: Bake until the edges are golden and bubbly, but don’t wait for the center to firm up—it’ll set as it cools.
Serving Suggestions
  • Serve at room temp or chilled with a cup of coffee or a scoop of vanilla ice cream.
  • Cut into bite-sized squares for party platters, lunchboxes, or dessert buffets.
  • Dust lightly with powdered sugar or drizzle with melted chocolate for a fancy twist.
  • Perfect as a sweet snack alongside fruit or a salty treat like pretzels for balance.
Make-Ahead & Storage
  • Make-ahead: Coconut Magic Bars are perfect for baking a day or two ahead—flavors meld beautifully over time.
  • Storage: Store in an airtight container at room temperature for 3 days or in the fridge for up to 1 week.
  • Freezing: Freeze fully cooled bars in layers between parchment paper in a freezer-safe container for up to 3 months. Thaw at room temp or in the fridge.
Tasty Variations to Try
  • Tropical flair: Add dried pineapple bits or mango with the coconut layer for an island-inspired treat.
  • Nut-free version: Skip the nuts and add crushed pretzels or sunflower seeds for crunch without allergens.
  • Double chocolate delight: Use both white and dark chocolate chips for extra decadence.
  • S’mores magic bars: Add mini marshmallows and swap half the graham crust with crushed chocolate cookies.
  • Caramel swirl: Drizzle caramel sauce over the top before baking for gooey pockets of sweetness.