Five-Layer Magic Bars
Five-layer magic bars made with coconut, chocolate chips, butterscotch chips, and toasted pecans held together by condensed milk on a graham cracker crust. They're so easy and incredibly delicious!
Servings: 18 bars
Ingredients
For the crust:
- 2 1/2 cups finely ground graham cracker crumbs about 18 cookie sheets
- 4 tablespoons unsalted butter melted
- 1 1/2 tablespoons water
- 1/4 teaspoon fine sea salt
For the bars:
- 1 1/2 14-ounce cans sweetened condensed milk
- 2 cups coarsely chopped pecans
- 2 cups shredded sweetened coconut
- 3/4 cup butterscotch morsels
- 1 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350F. Line a 9 x 13-inch baking pan with parchment paper.
- Mix the graham cracker crumbs, butter, salt and 1 tablespoon water and toss until moist. (It should be the texture of damp sand. If it's too dry, add the other 1/2 tablespoon of water).
- Pat the mixture - don't press too hard - into an even layer in the baking pan to form a base.
- Sprinkle the chips and morsels over the crumb base. Sprinkle coconut and pecans over the chips. Drizzle the milk over the top.
- Bake at 350° for 25 minutes or until lightly browned and bubbly around edges. Place pan on a wire rack to cool completely, then refrigerate for at least 30 minutes before cutting into bars or squares. The bars can be kept at room temperature, in an airtight container, for up to 5 days.
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