Magic Cookies 🍪
Ingredients
1/2 cup (115 g) unsalted butter, melted
1 1/2 cups graham cracker crumbs
1 cup sweetened shredded coconut
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts or pecans
1 can (14 oz / 397 g) sweetened condensed milk
1/2 cup white chocolate chips, optional
Pinch of salt
Instructions
Preheat the oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper or lightly grease it.
Make the crust: Mix the melted butter with the graham cracker crumbs until evenly moistened. Press firmly into the bottom of the prepared pan.
Layer the toppings: Sprinkle the coconut evenly over the crust. Add the chocolate chips, butterscotch chips, nuts, and optional white chocolate chips.
Add condensed milk: Slowly drizzle the sweetened condensed milk evenly over the entire surface. Don’t stir—the layers should remain intact.
Bake for 25–30 minutes, until the edges are golden brown and the top is lightly browned.
Cool completely in the pan, preferably for at least 1 hour, before cutting. For cleaner squares, refrigerate for 30 minutes after cooling.
Serve: Cut into bars or squares and enjoy!
Tips
Press the graham cracker crust firmly so it holds together.
Don’t overbake; the center will continue to set as it cools.
Toasted pecans give these cookies an especially delicious flavor.
Store covered at room temperature for about 3 days or refrigerated for up to 1 week.
