Millionaire Magic Bars

These Millionaire Magic Bars are a rich, layered dessert packed with textures and flavors. From the buttery graham cracker crust to the gooey sweetened condensed milk topping, each bite is indulgent, crunchy, and satisfying. I like how easy it is to make this recipe with just a few pantry staples, and the results are always a crowd-pleaser.

Why You’ll Love This Recipe

I love this recipe because it combines simplicity with decadence. The layers come together effortlessly, yet the finished bars taste like they came from a bakery. I can easily customize it with different nuts or chocolate chips depending on what I have on hand. Plus, it’s perfect for potlucks, holidays, or just a sweet treat for the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups graham cracker crumbs

• ½ cup melted butter

• 1 cup sweetened shredded coconut

• 1 cup semi-sweet chocolate chips

• 1 cup chopped nuts (walnuts or pecans)

• 1 can (14 oz) sweetened condensed milk

Directions

1. I start by preheating the oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper, leaving some overhang to make it easy to lift the bars out later.

2. In a medium bowl, I mix the graham cracker crumbs and melted butter until well combined. Then, I press the mixture firmly into the bottom of the prepared pan to form a solid crust.

3. I bake the crust for 8-10 minutes until it’s lightly golden and fragrant, then remove it from the oven.

4. While the crust is still warm, I evenly sprinkle the shredded coconut over it, followed by the chocolate chips and chopped nuts.

5. I pour the sweetened condensed milk evenly over the entire surface, gently spreading it with a spatula to cover everything.

6. Then, I bake the bars for 25-30 minutes, or until the top is golden and bubbly.

7. I let the bars cool completely in the pan on a wire rack.

8. Once cooled, I lift them out using the parchment paper and cut them into squares.

Servings and timing

This recipe yields 16 servings.
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Calories: Approximately 350 kcal per bar

Variations

I sometimes switch things up by using white chocolate or butterscotch chips instead of semi-sweet. If I’m out of graham crackers, crushed digestive biscuits work well too. I’ve also made a festive version with dried cranberries and almonds for the holidays. The base recipe is incredibly versatile.

Storage/Reheating

I store these bars in an airtight container at room temperature for up to 4 days. If I want them to last longer, I refrigerate them for up to a week. They also freeze beautifully — I just wrap them individually and store in a zip-top bag for up to 2 months. When I want to enjoy one, I let it thaw at room temperature or warm it briefly in the microwave for that melty chocolate texture.

FAQs

What kind of nuts work best in Millionaire Magic Bars?

I usually go with walnuts or pecans because they add a nice crunch and nutty flavor, but almonds or cashews would also work great.

Can I make these bars without coconut?

Yes, I’ve skipped the coconut before and they still turned out delicious. If I want a similar texture, I sometimes use crushed cornflakes or oats.

How do I know when the bars are done baking?

I look for a golden, slightly bubbly top. The edges should be set, and the center should no longer look overly wet.

Can I double the recipe?

Absolutely. When I’m making this for a crowd, I double everything and use a 9×13-inch baking pan. I just add 5-10 extra minutes to the bake time.

Why are they called “Millionaire” Magic Bars?

The name likely comes from how rich and decadent these bars taste. I think they’re worth their weight in gold!

Conclusion

These Millionaire Magic Bars are one of my go-to recipes when I want something easy, sweet, and impressive. With layers of flavor and texture, they’re always a hit at gatherings or just as a treat at home. Once I made them the first time, they quickly became a staple in my dessert rotation.