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Chocolate Magic Cookie Bars Recipe

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★★★★★

4.5 from 118 reviews

These Chocolate Magic Cookie Bars are a delightful layered dessert featuring a buttery graham cracker crust topped with a rich mixture of cocoa-infused sweetened condensed milk, chocolate chips, nuts, dried cranberries, and coconut. Baked to perfection and finished with a drizzle of melted chocolate, these bars offer a perfect balance of crunchy, chewy, and chocolaty textures.

Ingredients

Scale

Crust

  • 2 cups (200g) graham cracker crumbs (from 12 to 13 whole graham crackers)
  • 8 tablespoons (113g) unsalted butter, melted

Filling and Topping

  • 14-ounce can (397g) sweetened condensed milk
  • 2 tablespoons (11g) unsweetened cocoa powder, Dutch-process or natural
  • 3/4 cup (128g) bittersweet chocolate chips, divided
  • 3/4 cup (107g) hazelnuts or almonds, roughly chopped
  • 1/4 cup (29g) dried cranberries, roughly chopped
  • 1/2 cup (30g) large flake coconut, unsweetened

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Line an 8-inch square pan with a parchment sling or reusable silicone liner and lightly grease the sides to ensure easy removal of the bars.
  2. Make the Crust: In a medium mixing bowl, combine the graham cracker crumbs with the melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust. Set aside.
  3. Prepare Cocoa Mixture: In a small bowl, stir together the sweetened condensed milk and unsweetened cocoa powder until smooth and well combined. Pour this mixture evenly over the crust in the pan.
  4. Add Toppings: Sprinkle 1/2 cup (85g) of the bittersweet chocolate chips evenly over the condensed milk mixture. Then layer the chopped nuts, dried cranberries, and large flake coconut evenly on top.
  5. Bake the Bars: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the coconut topping is lightly toasted and the filling is set.
  6. Melt and Drizzle Chocolate: While the bars are baking or once removed from the oven, melt the remaining 1/4 cup (43g) of chocolate chips. Drizzle the melted chocolate evenly over the baked cookie bars for an elegant finish.
  7. Cool and Chill: Allow the bars to cool at room temperature for 60 to 90 minutes. Then, refrigerate for at least 30 minutes to chill and set, which makes cutting easier.
  8. Serve and Store: Remove the bars from the pan using the parchment sling, cut into squares, and serve. Store any leftovers covered in the refrigerator for up to one week or freeze for longer storage.

Notes

  • Using parchment paper or a silicone liner helps prevent sticking and makes it easier to remove the bars from the pan.
  • Substitute hazelnuts or almonds based on preference or availability.
  • For a different flavor twist, consider adding mini marshmallows or substituting dried cranberries with dried cherries or raisins.
  • Ensure the bars are well chilled before cutting to achieve clean slices.
  • Store bars in an airtight container in the fridge to maintain freshness and texture.

Keywords: Chocolate Magic Cookie Bars, layered dessert, graham cracker crust, sweetened condensed milk dessert, easy bake dessert, coconut, nuts, chocolate drizzle

Find it online: https://topreci.com/chocolate-magic-cookie-bars-recipe/