Magic Cookie Bars (Printable Version)
# What You'll Need:
→ Base mixture
01 -
1 cup pecans, coarsely chopped (4 ounces)
02 -
6 tablespoons unsalted butter, melted (3/4 stick)
03 -
12 full graham cracker sheets, crushed into 1 1/2 cups crumbs (6 1/2 ounces)
04 -
1/4 teaspoon kosher salt
→ Toppings
05 -
1 cup semi-sweet chocolate chips (6 1/2 ounces)
06 -
1 cup butterscotch chips (6 1/2 ounces)
07 -
1 cup shredded coconut, sweetened or unsweetened (1 3/4 ounces for unsweetened, 2 3/4 ounces for sweetened)
08 -
1 (14-ounce) can sweetened condensed milk
# Step-by-Step Directions:
01 -
Arrange a rack in the middle of the oven and heat the oven to 350°F. Line the bottom and sides of a 9x13-inch baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other and ensuring they hang over all four sides by at least 1 inch to form a sling.
02 -
Coarsely chop 1 cup pecans. Place 6 tablespoons unsalted butter in a large microwave-safe bowl. Microwave on HIGH until just melted, about 40 seconds. Alternatively, melt the butter on the stovetop.
03 -
Place 12 full graham cracker sheets in a large zip-top plastic bag. Seal the bag and crush with a rolling pin or flat side of a meat mallet into finely ground crumbs (about 1 1/2 cups).
04 -
Transfer the graham cracker crumbs to the bowl with the melted butter. Add 1/4 teaspoon kosher salt and stir until the mixture is evenly moistened.
05 -
Transfer the mixture to the prepared baking pan. Using a flat-bottomed measuring cup, press the mixture evenly into the bottom and corners of the pan. The crust may be slightly crumbly.
06 -
Sprinkle 1 cup semi-sweet chocolate chips and 1 cup butterscotch chips evenly over the graham cracker crust. Follow with 1 cup shredded coconut and the chopped pecans. Pour 1 (14-ounce) can sweetened condensed milk evenly over the top, allowing it to spread naturally.
07 -
Bake the bars until golden brown, 25 to 30 minutes. Place on a wire rack and let cool completely, 1 to 2 hours.
08 -
Using the parchment paper sling, lift the cooled slab out of the pan and place it on a cutting board. Cut into 20 bars for serving.