Magic Cookie Bars


  • 2 cups graham cracker crumbs

  • 1 cup butter, melted

  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

  • 1 cup Ghirardelli 60% chocolate chips (some chopped, some whole)

  • 1 cup flaked unsweetened coconut

  • 1 cup fine chopped nuts (pecans &/or walnuts)


  • HEAT oven to 350°F. Coat a 13 x 9-inch baking pan with no-stick cooking spray. For perfectly cut cookie bars, line the entire pan with foil or parchment paper, extending the foil over the edge of the pan. Coat lightly with no-stick cooking spray.

  • COMBINE graham cracker crumbs and butter in a small bowl. Press into the bottom of the prepared pan. Pour sweetened condensed milk evenly over the crumb mixture. Layer evenly with chocolate chips, coconut, and nuts. Press down firmly with a fork.

  • BAKE 25 to 30 minutes or until lightly browned. (If not using a lined pan) Loosen from the sides of the pan while still warm; cool on a wire rack.

  • After bars have baked and cooled, {lift up with edges of foil to remove from pan}, cut into bars or diamonds.