Everyone needs a quick dessert she can whip up at a moment’s notice. Something that shows you made an effort even if you’re short on time. Magic Cookie Bars are just these treats. Just a few ingredients and a half hour in the oven and you’re well on your way to cookie heaven.
The traditional version is one everybody knows: layers of graham cracker, sweetened condensed milk, chocolate, coconut, and walnuts. In my family, we add butterscotch chips for a little more pizzazz. The formula works well as a base for a multitude of options. As long as you have the graham cracker crust and sweetened condensed milk, you can change it up to suit your mood. Have fun with it!
I had a jar of fancy raspberry peach champagne jam staring at me for far too long. It was languishing and needed something to add its uniqueness to! Thus, Raspberry Magic Bars were born. Feel free to change out the jam for an infinite number of iterations. A different magic cookie bar for every day of the week!
With Christmas coming soon, you’ll want to save this beauty! Perfect for the cookie trays you’ll be bringing to parties throughout the season!
- ½ cup (8 Tablespoons) unsalted butter
- 1½ cups graham cracker crumbs
- 1 cup raspberry peach champagne jam
- 1 cup sweetened flaked coconut
- 1 14-ounce container sweetened condensed milk
- 1 cup walnuts, chopped
- 1½ cups white chocolate chips
- Preheat oven to 325 degrees Fahrenheit for a glass dish; 350 degrees Fahrenheit for a metal dish.
- Drop the butter in the bottom of a 9″x13″ baking dish and pop it in the oven while it’s preheating to melt the butter. Remove when the butter is melted, about 7 minutes.
- Sprinkle the graham cracker crumbs over the melted butter. Toss with a fork to evenly coat and then press down evenly over the bottom of the dish to make a crust.
- Heat the jam in the microwave or a small sauce pan until it’s thin and fluid. Pour evenly over the crust.
- Sprinkle coconut evenly over the jam layer.
- Pour sweetened condensed milk evenly over the top.
- Sprinkle with walnuts and white chocolate chips, pressing down lightly to embed them in the milk.
- Bake 25-30 minutes, or until mostly set and lightly browned around the edges.
- Cool completely before cutting and serving.