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small batch magic cookie bars

Small Batch Magic Cookie Bars Recipe

yield: 1 9 x 5-inch loaf pan
Prep Time: 5 mins
Work Time: 15 mins
Bake Time: 22 mins
5 from 2 votes
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Ingredients

For the Small Batch Magic Cookie Bars

  • cup (1.5 ounces or 43 grams) pecans, roughly chopped into ¼- to ½-inch pieces
  • cup (3 ounces or 85 grams) Nonni's Salted Caramel Biscotti cookie crumbs
  • 3 Tablespoons (1.5 ounces or 43 grams) unsalted butter, melted
  • cup (7 ounces or 198 grams) sweetened condensed milk
  • ½ cup (3 ounces or 85 grams) bittersweet or extra-dark chocolate chips
  • cup (1 ounce or 28 grams) sweetened flaked coconut
  • flaky sea salt

Instructions

For the Small Batch Magic Cookie Bars

  • Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray a 9 x 5-inch loaf pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan's two long sides. Spray the parchment, too.
  • Toast the nuts. Line a quarter sheet pan with parchment paper. Spread the pecans in a single layer across the pan. Bake for 5 to 10 minutes, or until fragrant and toasted brown. Use a heatproof rubber spatula to toss the nuts every 2 to 3 minutes to ensure even toasting. Once toasted, scrape the nuts onto a plate to prevent them from cooking further.
  • Make the biscotti crust. In a medium bowl, combine the Nonni's Salted Caramel Biscotti cookie crumbs and melted butter. Use a rubber spatula to toss the mixture until it looks like wet sand. Pour the mixture into the prepared pan and use your hands to press it evenly over the bottom of the pan, all the way to the edges. (You can use the bottom of a coffee mug or heavy glass to pound the crumbs in place—you want to apply some pressure here so the crust holds its shape.)
  • Assemble the bars. Pour the sweetened condensed milk over the crust and use an offset spatula to spread it evenly over the crust and smooth the top. Sprinkle half the chocolate chips and coconut over the milk. Sprinkle all the nuts over the chocolate and coconut, then sprinkle the remaining chocolate and coconut halves over the nuts. Use your hands to gently press on top of the ingredients to bind them to the sweetened condensed milk.
  • Bake the bars. Bake for 22 to 24 minutes, or until the sides of the bar are set and bubbling but the center still wobbles slightly. Place the bars on a wire rack and garnish with flaky sea salt. Cool for 15 minutes, then run a butter knife or offset spatula along the edges of the pan. Continue cooling the bars completely.
  • Serve and store. Once the bars are cool, use the overhanging parchment as handles to lift the bars out of the pan and onto a cutting board. Use a hot knife (see FAQ) to slice and serve. The magic cookie bars can be stored in an airtight container on the counter for up to 3 days.