Ultimate Magic Bars
User Reviews
4.3
Ultimate Magic Bars
Description
This recipe begins with a crust made from butter, brown sugar, vanilla, and flour beaten into a crumbly dough which is pressed into a pan and baked until edges turn light golden. Over this crust, chopped pecans and shredded coconut add nutty and chewy textures. Sweetened condensed milk is poured over the layers to provide a creamy, sweet binder as it bakes and caramelizes slightly with the caramel sauce drizzled on top.
Semisweet chocolate chips sprinkled on the top create pockets of melted chocolate after baking. The bars require chilling to set fully, producing a firm but still tender texture when sliced. The combination delivers richness from butter and condensed milk, the crunch of nuts, a tropical note from coconut, and sweetness with depth from caramel and chocolate.
The bars store well at room temperature in an airtight container for several days without losing texture. The layering technique and use of sweetened condensed milk give these bars their signature dense yet moist mouthfeel, distinguishing them from standard cookie bars.
Ingredients
For the Crust:
- 1 cup butter at room temperature, unsalted
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
For the Bars:
- 14 ounce sweetened condensed milk can
- 1½ cups pecans coarsely chopped
- 1½ cups coconut shredded
- ¼ cup caramel sauce microwaved for 15 seconds
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 9x9-inch square baking pan with parchment paper, allowing it to hang over all sides.
- Using an electric mixer, beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the vanilla extract and mix to combine. Reduce the mixer speed to low, add the flour and mix until crumbly. Dump the mixture into the prepared pan and press into an even layer. Bake until the edges are light golden brown, about 15 minutes.
- Remove from the oven, then sprinkle the chopped pecans over the crust, and top with the shredded coconut. Pour the sweetened condensed milk evenly over top, then drizzle with the melted caramel sauce. Sprinkle with chocolate chips and return to the oven until the edges are light brown, 20 to 25 minutes.
- Place pan on a wire rack to cool completely, then refrigerate for at least 30 minutes before cutting into squares. The bars can be kept at room temperature, in an airtight container, for up to 5 days.
Notes
- Press the crust mixture evenly to ensure uniform baking and thickness of the base layer.
- Chill bars for at least 30 minutes before cutting to allow layers to set properly.
- Store bars at room temperature in an airtight container for up to 5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18bars
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 35mg | 12% |
| Sodium | 63mg | 3% |
| Potassium | 228mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 88mg | 9% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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