Description
Delight in these rich and flavorful Toasted Coconut Magic Bars, featuring a buttery graham cracker crust layered with semi-sweet and milk chocolate chips, toasted walnuts, and sweetened toasted coconut flakes, all bound together with luscious sweetened condensed milk. Perfect for a crowd-pleasing dessert or an indulgent snack.
Ingredients
Crust
- 2 cups graham cracker crumbs (or graham crackers crushed)
- ½ cup butter (melted)
Layers
- 1 ½ cups sweetened coconut flakes (shredded and toasted)
- 14 oz sweetened condensed milk
- ¾ cups semi sweet chocolate chips
- 1 cup walnuts (toasted and chopped)
- ¾ cups milk chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the ideal temperature as you prepare the ingredients.
- Prepare the baking pan: Lightly coat a 9×13-inch baking dish with nonstick spray or line it with parchment paper for easy removal of the bars.
- Toast the walnuts: Spread walnuts on a paper towel and microwave for 1 minute, toss them, then microwave again for another minute. Repeat this process until walnuts are nicely toasted. Let cool before chopping into small pieces.
- Toast the coconut flakes: Similarly, toast the shredded coconut using the microwave method, spreading it on a paper towel and turning every 1 to 2 minutes until golden and toasted.
- Make the crust: In a large bowl, combine the graham cracker crumbs with melted butter, mixing until the crumbs are evenly coated.
- Press the crust: Firmly press the crumb mixture into the bottom of the prepared baking pan, covering the entire base evenly and compacting it well.
- Layer the chocolate chips: Evenly distribute both semi-sweet and milk chocolate chips over the pressed graham cracker crust.
- Add the walnuts: Sprinkle the toasted, chopped walnuts over the chocolate chip layer.
- Top with toasted coconut: Spread the toasted shredded coconut evenly over the walnut layer.
- Pour the condensed milk: Drizzle the sweetened condensed milk over the entire layered mixture, ensuring all areas are evenly covered.
- Bake: Place the pan in the preheated oven and bake for 25 minutes or until the coconut topping turns a toasted golden brown.
- Cool and serve: Remove from the oven and allow to cool completely. Once cooled, cut into squares and serve on a platter.
Notes
- For an extra crunch, walnuts can be lightly toasted in a dry skillet on the stove instead of the microwave.
- Use parchment paper overlapping the sides of the pan for easier removal and cleaner slicing.
- Allow bars to cool completely before cutting to prevent them from falling apart.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Feel free to substitute walnuts with pecans or almonds for different nutty flavors.
