Magic Cookie Bars

Crust

• ½ cup unsalted butter (melted — melted
• 1 ½ cups graham cracker crumbs

Topping

• 1 can sweetened condensed milk — 14 oz
• 1 cup semi-sweet chocolate chips — 6 oz
• 1 ⅓ cups shredded coconut — sweetened
• 1 cup pecans or walnuts — chopped

1. Prepare the Pan: Preheat oven to 350°F (325°F for glass pans). Grease a 9x13-inch baking pan or line the bottom and sides with parchment paper, leaving enough overhang to lift out the cooled bars.
2. Make the Crust: Stir the melted butter and graham cracker crumbs together in a mixing bowl until the crumbs are evenly moistened. Transfer the mixture to the prepared pan and press it firmly into an even layer with the bottom of a measuring cup or glass.½ cup butter, 1½ cups graham cracker crumbs
3. Layer the Filling: Pour the sweetened condensed milk evenly over the crust. Sprinkle the chocolate chips, shredded coconut, and chopped nuts evenly over the top.1 can sweetened condensed milk, 1 cup chocolate chips, 1⅓ cups coconut, 1 cup nuts
4. Press the Layers: Gently press the toppings into the sweetened condensed milk with the back of a spoon or spatula so the loose pieces make contact with the filling.
5. Bake: Bake for 25–30 minutes, until the edges are bubbling and lightly browned and the coconut is lightly toasted. The center should look softly set rather than wet.
6. Cool Completely: Cool the bars in the pan on a wire rack for at least 1 hour. For the cleanest cuts, refrigerate for 20–30 minutes before lifting the bars from the pan and cutting them into 24 squares.