Magic Bars: Best Pan Size

Magic bars are a simple yet decadent dessert that's perfect for bake sales, birthday celebrations, and other gatherings. The recipe typically yields a large batch, so a 13x9-inch pan is the best size to use. This ensures the bars are nice and thin, allowing them to cook evenly and making them easy to cut and serve. Using a pan of this size will also ensure your magic bars turn out nice and crispy, giving them a satisfying texture.

How to make the crust

To make the crust for magic bars, you'll need graham crackers and unsalted butter. Start by crushing the graham crackers until they're finely ground—you can do this by placing them in a large zip-top bag and using a rolling pin or the flat side of a meat mallet. Alternatively, you can buy store-bought graham cracker crumbs. You'll need 12 full graham cracker sheets to make 1 and a half cups of crumbs.

Next, melt the butter. You'll need half a cup of butter, or one stick, for the crust. Place the butter in a microwave-safe bowl and heat it in the microwave until it's just melted, which should take about 40 seconds. Alternatively, melt it on the stovetop.

Now, combine the graham cracker crumbs and the melted butter. You can do this by placing them in a bowl and tossing them with a fork until the crumbs are moist and hold together when squeezed. You can also add a pinch of kosher salt to the mixture at this point.

Finally, press the mixture into your prepared pan. Use a flat-bottomed cup or measuring cup to press the mixture evenly into the bottom of the pan and into the corners. The mixture may be slightly crumbly, but don't worry—the sweetened condensed milk that you'll add later will help hold everything together.

How to layer the ingredients

To layer the ingredients for magic bars, start by preparing the baking pan. Line a 9x13-inch baking pan with parchment paper or foil, which will make it easier to lift the bars out of the pan later. Then, make the graham cracker crust by combining graham cracker crumbs with melted butter and, optionally, a pinch of salt. Press this mixture into the bottom of the prepared pan.

Next, it's time to start layering the ingredients! The first layer to go on top of the crust is usually sweetened condensed milk, which acts as a binding agent for the rest of the ingredients. Spread it evenly over the graham cracker crust.

After the condensed milk layer, it's time to add the remaining toppings. The order of these layers may vary, but typically, you'll want to sprinkle on chocolate chips, followed by butterscotch chips (if using), shredded coconut, and finally, chopped nuts. You can press the toppings down gently with your palm or the back of a fork to help them adhere to the condensed milk layer.

Feel free to get creative with your layers! While the traditional recipe calls for semi-sweet chocolate chips, you can substitute milk or dark chocolate chips, or even white chocolate chips. Similarly, you can swap out the pecans or walnuts for any other nut of your choice or leave them out entirely for a nut-free version. If you're not a fan of coconut, you can omit it or substitute it with another ingredient, such as dried cranberries or raisins.

Baking instructions

Preparation:

First, preheat your oven to 350°F. For a glass dish, preheat the oven to 325°F. Next, prepare your pan. Line a 9x13-inch baking pan with two sheets of parchment paper, arranging them perpendicular to each other. Alternatively, you can coat the pan with cooking spray or no-stick cooking spray.

Making the Crust:

For the crust, you will need graham crackers, unsalted butter, and kosher salt. Crush the graham crackers until they are finely ground, or use store-bought graham cracker crumbs. Melt the butter and combine it with the graham cracker crumbs and salt. Press this mixture into the pan, using the bottom of a measuring cup to get into the corners. The crust may be crumbly, but don't worry—the condensed milk will hold it together.

Adding the Layers:

Now it's time to add the layers! Start by sprinkling semi-sweet chocolate chips and butterscotch chips evenly over the crust. You can substitute milk or dark chocolate chips, or even white chocolate chips, if you prefer. Next, sprinkle shredded coconut over the chocolate and butterscotch chips. You can use sweetened or unsweetened coconut, or a combination of both. Finally, sprinkle chopped pecans or walnuts over the coconut.

Finishing with Condensed Milk:

Pour a can of sweetened condensed milk evenly over the top. This will naturally spread to cover the bars, binding the layers together and giving the top a caramelized sheen.

Baking and Cooling:

Bake the bars in the oven until they are golden brown and set. This should take around 25 to 35 minutes. Then, place them on a wire rack to cool completely before slicing. Enjoy!

How to store magic bars

Magic bars are best stored in an airtight container at room temperature and should be eaten within a few days. For firm and chewy bars, they can be stored in the refrigerator for up to a week.

If you want to keep your magic bars for longer, you can also freeze them. Wrap them tightly in storage wrap and aluminium foil and freeze for up to three months. Then, when you're ready to eat them, simply thaw them overnight in the refrigerator.

Magic bars are a simple, delicious treat that can be easily customised and stored for later. They are a great option for bake sales, potlucks, and other gatherings.

Recipe variations

Magic bars are highly customisable, and you can make swaps to the ingredients to create entirely new magic cookie bars. Here are some ideas for recipe variations:

Crumbs

Use any type of graham cracker crumb you like, or even a different type of cookie crumb, such as gingersnaps, chocolate wafers, Biscoff cookies, or Oreos. You can also use saltines and crushed pretzels. If you can make a crumb pie crust from it, you can use it in this recipe.

Nuts

Any type of nut will work in magic bar recipes. Try pecans, walnuts, almonds, cashews, pine nuts, pistachios, peanuts, or macadamia nuts. Toast the nuts first for extra crunch and a richer flavour.

Baking Chips

Semi-sweet chocolate chips are the most common chocolate chips used in baking, but you can easily swap them out for white chips, dark chocolate chips, milk chocolate chips, or even peanut butter chips. Any baking chip or blend of baking chips will work.

Dried Fruit

Incorporate a handful or two of any dried fruit, such as dried cherries, or dried pineapple and mango. Chocolate, dried cherry and coconut is a particularly good combination.

Condensed Milk

While sweetened condensed milk is a must, you can use sweetened condensed coconut milk to make the recipe vegan-friendly, or even dulce de leche.

Toppings

Try adding a topping, such as a drizzle of melted chocolate or Nutella.

Frequently asked questions