I have always loved magic cookie bars and was thrilled to find a mini batch recipe! The original recipe is from Hummingbird High but I changed it up a bit. I didn’t have any biscotti cookies so I just used graham crackers for the base. I love the fact that I didn’t have to make a huge batch just the perfect amount of mini magic cookie bars for two!
Who doesn’t love a sweet treat for a cozy gathering?
Ingredients
- ⅓ cup pecans, roughly chopped into ¼- to ½-inch pieces
- ⅔ cup crushed graham crackers (11 to 12 full sized graham crackers)
- 3 Tablespoons butter, melted
- ⅔ cup sweetened condensed milk
- ½ cup semisweet chocolate chips
- ⅓ cup sweetened flaked coconut
- kosher salt
- Parchment paper
- Cooking Spray
Begin making mini magic cookie bars
Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan’s two long sides. Spray the parchment, too.
Toasting the pecans. Spread the pecans in a single layer in a frying pan. Toast over medium heat stirring frequently until fragrant and toasted brown.
Make the graham cracker crust. Place 11 full sized graham crackers in a ziplock bag and use a wooden spoon to crush the crackers. Combine graham cracker crumbs and melted butter.
Mix until it looks like wet sand. Pour the mixture into the prepared pan and use your hands to press it evenly over the bottom of the pan, all the way to the edges. Apply some pressure here so the crust holds its shape.
Assemble the bars. Pour sweetened condensed milk over graham cracker crust. Spread with a spatular evenly.
Sprinkle with chocolate chips, nuts and coconut over the milk graham crackers. Use your hands to gently press on top of the ingredients to bind them to the sweetened condensed milk.
Baking your mini magic cookie bars
Bake the bars. Bake at 350 degrees for 22 to 24 minutes, or until the sides of the bar are set and bubbling but the center still wobbles slightly. Place the bars on a wire rack and garnish with just a bit of kosher salt.
Cool for 15 minutes, then lift the parchment paper with mini magic cookie bars out of the pan. Continue cooling the bars completely.
If you can wait that long haha.
Serving your delicious treats
Serve- . Once the bars are cool, place the mini magic cookies bars onto a cutting board. Use a knife to cut into sizes you prefer.
Serve with a cold glass of milk!
The magic cookie bars can be stored in an airtight container on the counter for up to 3 days.
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Mini Magic Cookie bars
Ingredients
- ⅓ cup pecans roughly chopped into ¼- to ½-inch pieces
- ⅔ cup crushed graham crackers 11 to 12 full sized graham crackers
- 3 Tablespoons butter melted
- ⅔ cup sweetened condensed milk
- ½ cup semisweet chocolate chips
- ⅓ cup sweetened flaked coconut
- kosher salt
- Parchment paper
- Cooking Spray
Instructions
- Directions
- Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan's two long sides. Spray the parchment, too.
- Toasting the pecans. Spread the pecans in a single layer in a frying pan. Toast over medium heat stirring frequently until fragrant and toasted brown
- Make the graham cracker crust. Place 11 full sized graham crackers in a ziplock bag and use a wooden spoon to crush the crackers. Combine 11 full sized graham crackers and melted butter.Mix until it looks like wet sand. Pour the mixture into the prepared pan and use your hands to press it evenly over the bottom of the pan, all the way to the edges. Apply some pressure here so the crust holds its shape.
- Assemble the bars. Pour sweetened condensed milk over graham cracker crust. Spread with a spatular evenly. Sprinkle with chocolate chips, nuts and coconut over the milk graham crackers. Use your hands to gently press on top of the ingredients to bind them to the sweetened condensed milk.
- Bake the bars. Bake at 350 degrees for 22 to 24 minutes, or until the sides of the bar are set and bubbling but the center still wobbles slightly. Place the bars on a wire rack and garnish with just a bit of kosher salt.Let cool and slice into 8 bars or whatever size you like.
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