These bars are so rich and sweet, you can cut them into 24 small bars and still feel satisfied.
I like to add a sprinkle of flaky Maldon salt on top to add some crunch and help cut the sweet richness. The salt is totally non-traditional, though, so omit if you want that nostalgic, ultra-sweet Magic Bar experience.
- 2 cups (225 g) graham cracker crumbs
- 1/2 cup (115 g / 1 stick) melted unsalted butter
- 14 ounces (396 g / 1 can) sweetened condensed milk
- 1 cup (185 g) semi-sweet chocolate chips
- 1 cup (185 g) butterscotch chips
- 1 cup (115 g) chopped pecans
- 1 cup (105 g) shredded sweetened coconut
- 1 teaspoon flaky sea salt (like Maldon), optional
1 Preheat oven to 350F. Spray a 9 x 13-inch baking pan with cooking oil then line it with parchment paper.
2 Make the graham cracker crust: Place the graham cracker crumbs and the melted butter in a bowl. Toss with a fork until the crumbs are moist and hold together when squeezed with your hand.
Dump the crumbs in the middle of the pan and then press them into an even layer with your fingers or the back of a flat-bottomed cup.
3 Pour the sweetened condensed milk over the graham cracker crust. Spread to edges of the pan with a spatula.
4 Layer on the rest of the toppings: In this order, sprinkle the chocolate chips, butterscotch chips, pecans, and then sweetened coconut over the top of the condensed milk.
Gently press the ingredients down with your palm so they stick to the condensed milk.
5 Bake in the oven for 30 to 35 minutes. Bake until the edges of the bars turn golden-brown and start to pull away slightly from the sides of the pan. Remove from the oven and sprinkle with the sea salt (if using).
6 Cool completely before lifting the bars out of the pan using the parchment paper. Cut into 24 pieces and store in an airtight container with wax paper or parchment paper between layers. The flavor of the bars is even better the day after baking. Bars stored at room temperature will be fairly soft and are best eaten within 3 to 5 days. For firm and chewy bars, store in the fridge for up to a week.