Almond Joy Magic Cookie Bars

Here are some of the BEST magic bars you could ever put in your mouth. After just one bite you will be in heaven.



Cookie Crust:

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup light brown sugar, packed
  • 1 tsp. Vanilla
  • 1 Egg
  • 1 cup Flour
  • 1 cup.Chocolate Graham Cracker Crumbs (just under 9 full price crackers)
  • 1/2 tsp. Baking powder
  • 1/4 teaspoon Salt
  • 1/2 piece of semi-sweet chocolate


  • 3/4 cup Mini Semisweet Chocolate Chips
  • 1 3/4 cup Sweetened Coconut Shreds
  • 1/2 cup Almond Slices Approx.
  • 12 oz. sweetened condensed milk (not completely canned)


Preheat oven to 350 degrees. Line a 20x20cm baking pan with baking paper, leaving a slight overhang for easy removal, and spray with cooking spray. put aside. Dough: In a large bowl, beat butter and brown sugar with a hand mixer until smooth and creamy. Add vanilla and egg and mix until well combined. Add flour, graham cracker crumbs, baking powder and salt and mix well.Add the chocolate chips. Press the graham cracker crust evenly into the bottom of the prepared baking dish. Let cook for 5 minutes.

Remove from the oven and sprinkle with mini chocolate chips (leave a small amount), coconut and flaked almonds. Pour the sweetened condensed milk over the top and sprinkle with the reserved mini chocolate chips.Remember that the pan is hot, put it back in the oven and cook for 25-30 minutes until set (I cooked it for about 26 minutes). Halfway through cooking, cover the pan lightly with cling film to prevent the coconut and almonds from darkening, then place the pan in the oven.


Allow to cool at room temperature for 30 minutes, then place in the refrigerator to cool completely (the bottom of the mold is cold). Cut into 9-12 squares. DO NOT cut the bars while they are still hot or the sticky layer will spread over the entire surface.

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