Back to Chocolate-Coconut Bars
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 20
edf_jun05_dessert_bar.jpg
Ingredients
Ingredient Checklist
3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut
Cook's Notes
Sweetened condensed milk is made by heating whole milk and sugar until much of the liquid has evaporated. Do not substitute evaporated milk, which is unsweetened.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 20
edf_jun05_dessert_bar.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 20
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 20
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Yield: Makes 20
Makes 20
edf_jun05_dessert_bar.jpg
edf_jun05_dessert_bar.jpg
Ingredients
Ingredients
- 3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
- 1/4 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 1 cup pecan pieces
- 1 cup semisweet chocolate chips or chunks
- 1 can (14 ounces) sweetened condensed milk
- 1 1/2 cups sweetened shredded coconut
Directions
Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.
Cook's Notes
Sweetened condensed milk is made by heating whole milk and sugar until much of the liquid has evaporated. Do not substitute evaporated milk, which is unsweetened.
Cook’s Notes
Sweetened condensed milk is made by heating whole milk and sugar until much of the liquid has evaporated. Do not substitute evaporated milk, which is unsweetened.
Reviews (32)
Add Rating & Review
824 Ratings
5 star values:
240
4 star values:
260
3 star values:
192
2 star values:
93
1 star values:
39
Load More Reviews
Reviews (32)
Add Rating & Review
824 Ratings
5 star values:
240
4 star values:
260
3 star values:
192
2 star values:
93
1 star values:
39
Add Rating & Review
824 Ratings
5 star values:
240
4 star values:
260
3 star values:
192
2 star values:
93
1 star values:
39
824 Ratings
5 star values:
240
4 star values:
260
3 star values:
192
2 star values:
93
1 star values:
39
824 Ratings
5 star values:
240
4 star values:
260
3 star values:
192
2 star values:
93
1 star values:
39
- 5 star values:
- 240
- 4 star values:
- 260
- 3 star values:
- 192
- 2 star values:
- 93
- 1 star values:
- 39
Martha Stewart Member
Rating: 4 stars
12/19/2018
A co-worker talked about "magic Christmas bar" cookies which sounded like bar cookies my sweet Aunt Lydia use to make. When googling for a recipe, up popped MS's Chocolate-Coconut Bars recipe. It sounded like the what I remembered my Aunt's cookies to be. I didn't have cookie crumbs on hand in the house so I substituted crushed saltine crackers. Besides using a mixture of white, semi-sweet and caramel sea-salt chips, that was the only alteration I made to the recipe. The saltiness of the saltine crackers paired with the chocolate and coconut was really good. To be honest, I don't think I will use cookie or graham cracker crumbs in the recipe. Will stick with the saltine cracker substitute.
Martha Stewart Member
Rating: 5 stars
12/14/2018
BEST EVER
Martha Stewart Member
Rating: 5 stars
03/17/2018
I was thrilled to find this recipe! We've been searching for a recipe my DH's mom used to make at Christmas when he was a child. After repeated attempts at various recipes by both his sister and myself, tonight the memory was partially recreated. When he walked in the door, he immediately recognized the smell, and later declared it to be "The Recipe". Thank you, thank you for posting it! It was a treasured moment to get to share with him a memory, enhanced by smell and taste, of sweet times spent with his Mom. The only change I made to the recipe was to back off somewhat on the sugar, using softened unsalted butter instead of melted, and we used dark chocolate chips instead of milk chocolate, which was, as another commented, a nice contrast to the super sweetness of this recipe. When I make it again, I will omit the sugar. The sweetened condensed milk provides plenty sweetness, the dessert is very rich, so I know that it won't be missed.
Martha Stewart Member
Rating: Unrated
06/24/2014
For at least 30 years I've made a similar bar called a "Five-Layer Bar". The only difference? After the layer of chocolate chips, layer 1 cup of butterscotch chips. Then continue with the coconut and sweetened condensed milk and bake as directed. Super decadent! I always say you need a bowl of vanilla ice cream to act as a chaser after eating one of these bars! Super easy to make, it takes longer for them to cool than to actually whip them up!
Martha Stewart Member
Rating: Unrated
02/14/2014
I didn't have certain ingredients so I improvised for crust I used vanilla wafers and I didn't have chocolate so it used half butterscotch morsels and half white chocolate. I used almonds and pecans. It was delicious.. Thanks on my next attempt I will definitely use what it ask for....
Martha Stewart Member
Rating: Unrated
07/14/2013
This was amazing! So simple, I just love Martha's stuff! I didn't have graham crackers so I used Ritz crackers and added an 1/8 C sugar to the crust, the buttery crisp cracker was a perfect substitute. I also didn't have enough nuts so I combined chopped almonds and chopped walnuts together. Again, I didn't have enough (1/2 C) so I added 1/2 C extra chocolate chips. With a few dashes of cinnamon to this recipe, it was Amazing!
Martha Stewart Member
Rating: Unrated
06/08/2013
I 'cheat' when I find recipes like this that have a crust that give trouble. I take a pre-made pie crust. Roll it out thinner, put into pan for bars. Pre-bake 10 minutes so they don't get soggy. Gives a pastry light crust and cuts very well.
Martha Stewart Member
Rating: Unrated
04/22/2013
These were AMAZING. My boyfriend and I could not stop eating them! not only are they delicious but they are super easy to make! I recommend these 100 %
Martha Stewart Member
Rating: Unrated
03/20/2013
To make this a PERFECT Passover dessert, replace the cookie crumbs (strictly forbidden on this holiday) with the following: re-create a crust by breaking down pre-made or packaged macaroons in the food processor until they are chunky-crumbly, toasting them lightly, and combining them w/the sugar (a little less) and butter per the recipe. Fabulous.
Martha Stewart Member
Rating: Unrated
01/28/2013
This is NOT the "Magic Cookie Bars" from the Eagle Brand Condensed Milk can -- it uses the same ingredients, but the proportions and directions are significantly different. Not everything made with the same ingredients is the same thing, as every baker knows.
Martha Stewart Member
Rating: Unrated
12/07/2012
Can't wait to try this one.
Martha Stewart Member
Rating: Unrated
11/26/2012
also you should use a 13 x 9 inch pan for these
Martha Stewart Member
Rating: Unrated
11/26/2012
Ok people....these are magic cookie bars.....the recipe is compliments of borden brand sweetened condensed milk....this recipe has been a holiday staple in my family for 28 years!!!!
Martha Stewart Member
Rating: Unrated
11/21/2012
I am baking these early tomorrow morning for Thanksgiving. I was wondering, what size pan did you have to use since 10x15 made the crust too thin?
Martha Stewart Member
Rating: Unrated
11/18/2012
I had problems the first time I made so I made adjustments. First, I've used smaller pans. A 10 x 15 sheet spreads the crust too thin and I had issues with overbaking and cracking/crumbling. I use bittersweet chocolate to counter the sweetness of everything else and only 1/2 the condensed milk. Add Heath chips and drizzle caramel on top of everything -- Deelish!
Martha Stewart Member
Rating: Unrated
06/28/2012
This is delicious! My grandmother used to make it all the time for my sister and I. I hadn't made it for years and then when I saw this recipe it reminded me of gram and I just had to make them.
Martha Stewart Member
Rating: 5 stars
01/08/2012
This recipe is a hit! I left out the nuts because I knew my dinner guests would not eat the bars if I included them. I was a little unsure how it would taste without the nuts because there are few ingredients, but it was amazing. We did not feel like anything was missing.
Martha Stewart Member
Rating: Unrated
10/12/2011
These are also know as Magic Bars the recipe is on the back of the Eagle sweetened condensed milk. I have loved them for years. I usually make them with butterscotch chips too. I tried 2 cups of chocolate cookie & 1 cup of graham crackers for the crust & it turned out great.
Martha Stewart Member
Rating: Unrated
08/17/2011
Tried these bars yesterday. I added 1/2 cup vanilla chips and 1/2 cup butterscotch chips because 1 cup of semi-sweet did not seem like enough. I, too, had the disappointment of the crust not holding together. When I tried cutting into bars, the crust broke. Was impossible to eat with a fork, and when you picked it up to try to take a bite, it just crumbled. Despite the problems with the crust, everyone said it was delicious. Next time will try a smaller pan and more butter in the crust.
Martha Stewart Member
Rating: Unrated
06/16/2010
These candy bars are delicious. I've made them with graham crumbs and with oreo crumbs, and I must say I prefer the oreo crumb base better. I think I was a little shy on crumbs for the base (used a 400g box of crumbs) but kept the butter and sugar quantities the same and it turned out fabulous. Super easy to make!
Martha Stewart Member
Rating: Unrated
08/03/2009
My friends found them sweet but very scrumptious. However, I found that the graham wafer crust did not hold together and that was a disappointment. If I make them again I will add more butter.
Martha Stewart Member
Rating: Unrated
07/15/2009
Just click on "PRINT" and it comes up nice and clean - then you can copy it down, or print it out from there!
Martha Stewart Member
Rating: Unrated
07/15/2009
If you click on print recipe, the recipe will come up clean without the add.
Martha Stewart Member
Rating: Unrated
07/15/2009
I too can not see the recipe because the ad is over the ingredient list.....unforunate.
Martha Stewart Member
Rating: Unrated
07/15/2009
This sounds just like the Eagle Brand "Magic Cookie Bar" recipe. http://www.eaglebrand.ca/videos.aspx?vid=2462 Still, a wonderful delicious treat!
Linda
Martha Stewart Member
Rating: Unrated
02/09/2009
Very good! I used a well greased 9 x 13 pyrex dish, and the bars are perfect!
Martha Stewart Member
Rating: Unrated
12/06/2008
Mine turned out perfectly and was a big crowd pleaser! Next time I think I'll omit adding sugar to the crumbs. The cookies are sweet enough and this is a very sweet recipe.
Martha Stewart Member
Rating: Unrated
10/20/2008
I used a 9x5 pan and they were thick so you didn't need as big a piece...I substituted butterscotch chips as well...very tasty....
Martha Stewart Member
Rating: Unrated
09/25/2008
Excellent! My family loved them. I do second the suggestion to use a smaller pan. I had trouble getting the toppings (especially the sweetened condensed milk) to cover the 15" x 10" pan. Additionally, I think it works better to put the sweetened condensed milk on and THEN the chocolate and pecans vs. the reverse. Will definitely make again (in a small, well greased pan!).
Martha Stewart Member
Rating: Unrated
09/17/2008
I use cornflake crumbs for these. You can also add butterscotch chips and unsweetened coconut so they're not too sweet(because of the butterscotch chips.
Martha Stewart Member
Rating: Unrated
09/14/2008
This is a great recipe but I do have a couple of comments. I used a 11x9 inch pan and sprayed it with cooking spray before lining it with parchment paper (foil works too but don't forget to spray the foil as well if using foil instead of parchment.) Chopped chocolate works really nicely instead of chips (more interesting texture.) I found that toasting pecans makes them a little crunchier (pecans can get soggy without toasting.)
Martha Stewart Member
Rating: 4 stars
12/19/2018
A co-worker talked about "magic Christmas bar" cookies which sounded like bar cookies my sweet Aunt Lydia use to make. When googling for a recipe, up popped MS's Chocolate-Coconut Bars recipe. It sounded like the what I remembered my Aunt's cookies to be. I didn't have cookie crumbs on hand in the house so I substituted crushed saltine crackers. Besides using a mixture of white, semi-sweet and caramel sea-salt chips, that was the only alteration I made to the recipe. The saltiness of the saltine crackers paired with the chocolate and coconut was really good. To be honest, I don't think I will use cookie or graham cracker crumbs in the recipe. Will stick with the saltine cracker substitute.
Rating: 4 stars
Rating: 5 stars
12/14/2018
BEST EVER
Rating: 5 stars
Rating: 5 stars
03/17/2018
I was thrilled to find this recipe! We've been searching for a recipe my DH's mom used to make at Christmas when he was a child. After repeated attempts at various recipes by both his sister and myself, tonight the memory was partially recreated. When he walked in the door, he immediately recognized the smell, and later declared it to be "The Recipe". Thank you, thank you for posting it! It was a treasured moment to get to share with him a memory, enhanced by smell and taste, of sweet times spent with his Mom. The only change I made to the recipe was to back off somewhat on the sugar, using softened unsalted butter instead of melted, and we used dark chocolate chips instead of milk chocolate, which was, as another commented, a nice contrast to the super sweetness of this recipe. When I make it again, I will omit the sugar. The sweetened condensed milk provides plenty sweetness, the dessert is very rich, so I know that it won't be missed.
Rating: Unrated
06/24/2014
For at least 30 years I've made a similar bar called a "Five-Layer Bar". The only difference? After the layer of chocolate chips, layer 1 cup of butterscotch chips. Then continue with the coconut and sweetened condensed milk and bake as directed. Super decadent! I always say you need a bowl of vanilla ice cream to act as a chaser after eating one of these bars! Super easy to make, it takes longer for them to cool than to actually whip them up!
Rating: Unrated
Rating: Unrated
02/14/2014
I didn't have certain ingredients so I improvised for crust I used vanilla wafers and I didn't have chocolate so it used half butterscotch morsels and half white chocolate. I used almonds and pecans. It was delicious.. Thanks on my next attempt I will definitely use what it ask for....
Rating: Unrated
07/14/2013
This was amazing! So simple, I just love Martha's stuff! I didn't have graham crackers so I used Ritz crackers and added an 1/8 C sugar to the crust, the buttery crisp cracker was a perfect substitute. I also didn't have enough nuts so I combined chopped almonds and chopped walnuts together. Again, I didn't have enough (1/2 C) so I added 1/2 C extra chocolate chips. With a few dashes of cinnamon to this recipe, it was Amazing!
Rating: Unrated
06/08/2013
I 'cheat' when I find recipes like this that have a crust that give trouble. I take a pre-made pie crust. Roll it out thinner, put into pan for bars. Pre-bake 10 minutes so they don't get soggy. Gives a pastry light crust and cuts very well.
Rating: Unrated
04/22/2013
These were AMAZING. My boyfriend and I could not stop eating them! not only are they delicious but they are super easy to make! I recommend these 100 %
Rating: Unrated
03/20/2013
To make this a PERFECT Passover dessert, replace the cookie crumbs (strictly forbidden on this holiday) with the following: re-create a crust by breaking down pre-made or packaged macaroons in the food processor until they are chunky-crumbly, toasting them lightly, and combining them w/the sugar (a little less) and butter per the recipe. Fabulous.
Rating: Unrated
01/28/2013
This is NOT the "Magic Cookie Bars" from the Eagle Brand Condensed Milk can -- it uses the same ingredients, but the proportions and directions are significantly different. Not everything made with the same ingredients is the same thing, as every baker knows.
Rating: Unrated
12/07/2012
Can't wait to try this one.
Rating: Unrated
11/26/2012
also you should use a 13 x 9 inch pan for these
Ok people....these are magic cookie bars.....the recipe is compliments of borden brand sweetened condensed milk....this recipe has been a holiday staple in my family for 28 years!!!!
Rating: Unrated
11/21/2012
I am baking these early tomorrow morning for Thanksgiving. I was wondering, what size pan did you have to use since 10x15 made the crust too thin?
Rating: Unrated
11/18/2012
I had problems the first time I made so I made adjustments. First, I've used smaller pans. A 10 x 15 sheet spreads the crust too thin and I had issues with overbaking and cracking/crumbling. I use bittersweet chocolate to counter the sweetness of everything else and only 1/2 the condensed milk. Add Heath chips and drizzle caramel on top of everything -- Deelish!
Rating: Unrated
06/28/2012
This is delicious! My grandmother used to make it all the time for my sister and I. I hadn't made it for years and then when I saw this recipe it reminded me of gram and I just had to make them.
Rating: 5 stars
01/08/2012
This recipe is a hit! I left out the nuts because I knew my dinner guests would not eat the bars if I included them. I was a little unsure how it would taste without the nuts because there are few ingredients, but it was amazing. We did not feel like anything was missing.
Rating: Unrated
10/12/2011
These are also know as Magic Bars the recipe is on the back of the Eagle sweetened condensed milk. I have loved them for years. I usually make them with butterscotch chips too. I tried 2 cups of chocolate cookie & 1 cup of graham crackers for the crust & it turned out great.
Rating: Unrated
08/17/2011
Tried these bars yesterday. I added 1/2 cup vanilla chips and 1/2 cup butterscotch chips because 1 cup of semi-sweet did not seem like enough. I, too, had the disappointment of the crust not holding together. When I tried cutting into bars, the crust broke. Was impossible to eat with a fork, and when you picked it up to try to take a bite, it just crumbled. Despite the problems with the crust, everyone said it was delicious. Next time will try a smaller pan and more butter in the crust.
Rating: Unrated
06/16/2010
These candy bars are delicious. I've made them with graham crumbs and with oreo crumbs, and I must say I prefer the oreo crumb base better. I think I was a little shy on crumbs for the base (used a 400g box of crumbs) but kept the butter and sugar quantities the same and it turned out fabulous. Super easy to make!
Rating: Unrated
08/03/2009
My friends found them sweet but very scrumptious. However, I found that the graham wafer crust did not hold together and that was a disappointment. If I make them again I will add more butter.
Rating: Unrated
07/15/2009
Just click on "PRINT" and it comes up nice and clean - then you can copy it down, or print it out from there!
If you click on print recipe, the recipe will come up clean without the add.
I too can not see the recipe because the ad is over the ingredient list.....unforunate.
This sounds just like the Eagle Brand "Magic Cookie Bar" recipe. http://www.eaglebrand.ca/videos.aspx?vid=2462 Still, a wonderful delicious treat!
Linda
Rating: Unrated
02/09/2009
Very good! I used a well greased 9 x 13 pyrex dish, and the bars are perfect!
Rating: Unrated
12/06/2008
Mine turned out perfectly and was a big crowd pleaser! Next time I think I'll omit adding sugar to the crumbs. The cookies are sweet enough and this is a very sweet recipe.
Rating: Unrated
10/20/2008
I used a 9x5 pan and they were thick so you didn't need as big a piece...I substituted butterscotch chips as well...very tasty....
Rating: Unrated
09/25/2008
Excellent! My family loved them. I do second the suggestion to use a smaller pan. I had trouble getting the toppings (especially the sweetened condensed milk) to cover the 15" x 10" pan. Additionally, I think it works better to put the sweetened condensed milk on and THEN the chocolate and pecans vs. the reverse. Will definitely make again (in a small, well greased pan!).
Rating: Unrated
09/17/2008
I use cornflake crumbs for these. You can also add butterscotch chips and unsweetened coconut so they're not too sweet(because of the butterscotch chips.
Rating: Unrated
09/14/2008
This is a great recipe but I do have a couple of comments. I used a 11x9 inch pan and sprayed it with cooking spray before lining it with parchment paper (foil works too but don't forget to spray the foil as well if using foil instead of parchment.) Chopped chocolate works really nicely instead of chips (more interesting texture.) I found that toasting pecans makes them a little crunchier (pecans can get soggy without toasting.)
All Reviews for Chocolate-Coconut Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Coconut Bars
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
