I need to start this post with a huge disclaimer: This recipe is essentially just lots of different types of sugar put together. So, just be warned. This is not a message to shame anyone, or tell you how much you should or shouldn’t eat. I mean, I’m definitely not one to talk. This is just a warning that these are SUPER sweet, and you may not want to eat many of them in one go.

I’d read about magic cookie bars a few times, and was always intrigued, but never really wanted to buy the ingredients specifically to make them. Boy, did I make a mistake there!

I finally got round to making these because I had leftover digestives, shredded coconuts, pecans, and chocolate from the Twelve Cookies of Christmas, as well as a few other recipes you’ve seen on here this past month.

There are a few different ways to make these, some recipes suggest baking the bars every layer, but I don’t think it’s necessary at all. In fact, I found baking it just once, and then letting it set in the fridge created gooey, delicious cookie bars with loads of flavour and different textures.

Once these are set, you can slice them into pieces as big or as small as you like. I would recommend smaller pieces than you see in thee photographs, so that you can share them with more people. But it’s entirely up to you.

Ingredients

150 grams digestive biscuits
115 grams unsalted butter, melted
250 ml sweetened condensed milk (or evaporated milk, mixed with 50 grams of caster sugar)
100 grams dark chocolate chips or roughly hcopped
100 grams milk chocolate chips or roughly chopped
100 grams white chocolate chips or roughly chopped
200 grams pecans, roughly chopped
50 grams shredded coconut

1. Preheat oven to 180°C. Line and grease a baking tray (I used the same tray that I make brownies in).
2. Blitz the digestive biscuits in a food processor, turning them into crumbs. Mix with the melted butter and then press into the bottom of the prepared baking tray.
3. Pour the condensed milk over the biscuit crumb base, coating every inch.
4. Combine the remaining ingredients in a large bowl, then pour over the condensed milk. Spread the toppings evenly around the baking tray, and push gently into the biscuit base.
5. Place in the oven and bake for 20 – 25 minutes. Remove from the oven, and allow to cool in the baking tray. Once cool, place in the fridge and allow to set for at least 4 hours.
6. Once set, slice into bars. Serve.