A Better Magic Bar.
Why is this recipe called a “A Better Magic Bar” you might ask. Because it is just like the old classic, but better. The crust is thicker than usual and doesn’t fall apart when you try to eat it. The cloying bite of toppings is toned down with the use of unsweetened coconut and bittersweet chocolate (trust us on this one). It’s then topped with flaky sea salt to really hone in all those toasty, sweet flavors. Thus, making it a “better” magic bar than its old counterpart. These bars freeze really well making it the perfect make-ahead treat.
Makes: 24 bars
Time: 45 minutes, plus cooling
Ingredients:
6 tablespoons unsalted butter, melted, plus more for the pan
20 graham crackers
1/4 cup dark brown sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg
1 14-ounce can sweetened condensed milk
8 ounces bittersweet chocolate chips
1 cup pecans, chopped (almonds work well too)
2 cups unsweetened coconut flakes
Flaky sea salt, such as Maldon
Instructions:
1. Preheat oven to 350° bake and butter a 9x13-inch baking dish.
2. In a food processor, process the graham crackers until finely ground. Add brown sugar, baking powder, and salt. Pulse to combine. While the machine is running, add the butter and egg, process until the crumbs are completely moistened.
3. Add the graham cracker mixture to the buttered pan. Using your hands, lightly press into one even layer. Bake the crust until it is puffed and set, about 12-15 minutes.
4. Pour the sweetened condensed milk evenly over the crust. Sprinkle half the chocolate and half the pecans evenly over the surface. Then sprinkle the coconut in one layer. Lastly, sprinkle the remaining chocolate and nuts evenly over the top.
5. Bake until toppings are evenly golden brown, about 25 minutes. Let cool in the pan on a wire rack. Sprinkle the top with flaky sea salt, and then cut into bars. Enjoy!
*Unsweetened coconut flakes are crucial here. We use this brand.