Almond Joy Magic Cookie Bars


– These are one of the BEST magic cookie bars you will every put in your mouth. After just one bite, you will be in Heaven.

Cookie Crust:

– 1/2 c. unsalted butter, room temperature

– 3/4 c. light brown sugar, packed

– 1 tsp. vanilla

– 1 egg

– 1 c. all-purpose flour

– 1 c. chocolate graham cracker crumbs (not quite 9 full-sheet crackers)

– 1/2 tsp. baking powder

– 1/4 tsp. salt

– 1/2 c. semi-sweet chocolate chips


– 3/4 c. mini semi-sweet chocolate chips

– 1 3/4 c. shredded sweetened coconut

– 1/2 c. sliced almonds

– About 12 oz. sweetened condensed milk (not quite one can)

– Preheat oven to 350 degrees.

– Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside.

For the Crust:

– In a large bowl, cream together the butter and brown sugar, using a hand mixer, until smooth and creamy.

– Add the vanilla and egg and mix until combined.

– Add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined.

– Stir in the chocolate chips.

– Press graham cracker dough evenly into the bottom of your prepared baking pan.

– Bake for 5 minutes.

– Remove from oven and sprinkle with the mini chocolate chips (reserving a small amount), coconut and sliced almonds.

– Drizzle the sweetened condensed milk over the top and sprinkle with reserved mini chocolate chips.

– Remember the pan is hot and return to the oven and bake for 25 – 30 minutes until set (I baked mine for about 26 minutes).

– Loosely tent the pan with aluminum foil halfway through baking time to prevent the coconut and almonds from browning and rotate the pan in the oven.

– Allow to cool at room temperature for 30 minutes and then stick in the refrigerator to cool all the way through (the bottom of the pan will be cold).

– Cut into 9 -12 squares. DO NOT cut the bars while they are still warm or the gooey filling will run all over the place.


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