One of my fondest childhood food memories is of my mom’s Magic Cookie Bars (you might know them as Seven Layer Bars), so when I ran across these Millionaire Magic Bars, I just had to make them. They take everything that makes a Magic Cookie Bar great – layers of melty chocolate, a nutty crunch, chewy coconut – but up the ante with a delicate shortbread base and an even gooier texture. They’re every bit as amazing as they sound, and they happen to be pretty easy to make.
Unlike the regular Magic Cookies Bars I’m used to, these start with a quick and easy shortbread dough and not graham cracker crumbs. That means the base has more of a buttery crumble and is a bit sturdier, and it totally works. You just mix up the dough, transfer it to your pan, and then you’ll want to line it with some plastic wrap before pressing it into an even layer.
The shortbread layer bakes on its own for a bit, and then next up are the things that look more familiar – layers of chocolate chips, coconut, pecans, and finally an entire fourteen ounce can of sweetened condensed milk.
It all heads back into the oven long enough for everything to set, and unless you want a very gooey experience it’s best to wait until they cool entirely to slice them. (We couldn’t wait quite long enough.)
Like their layered cousin, Millionaire Magic Bars are a rich and chewy, ooey-gooey, sweet affair, but the shortbread base holds up all that flavor so well. They’re the kind of dessert that’s so rich it’s hard to overeat, but it’s so worth the sweet indulgence!
Millionaire Magic Bars
10m prep time
30m cook time
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 cup (2 sticks) salted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup shredded coconut
- 3/4 cup pecans, chopped
- 1 (14 oz) can sweetened condensed milk
- Preheat oven to 350°F and line a 9-inch square pan with foil and grease with nonstick spray.
- In a medium bowl, whisk together flour and cornstarch. Set aside.
- In a separate bowl, beat the butter and sugar with an electric mixer until light and fluffy, 2-3 minutes. Add egg and vanilla and beat again until combined.
- Reduce speed to low, and gradually mix in flour mixture.
- Transfer dough to prepared pan, cover with a layer of plastic wrap, and press dough down into an even layer.
- Remove plastic wrap and bake for 10 minutes. Remove from oven and allow to cool 5 minutes.
- Sprinkle chocolate chips over cooled crust, followed by coconut and pecans. Pour condensed milk over the entire surface.
- Bake until top is bubbly and golden brown, 30-40 minutes.
- Allow to cool completely before slicing and serving. Enjoy!
Recipe adapted from The Merchant Baker.