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Ultimate Magic Bars with Butterscotch Chips

These Ultimate Magic Bars with Butterscotch Chips are rich, chewy dessert squares filled with layers of butterscotch, chocolate, coconut, and pecans, making them a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 2 hours 15 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Base Dough
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 cup graham cracker crumbs (about 8-9 full crackers)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
For the Toppings
  • 1 cup butterscotch chips
  • 1 cup semi-sweet chocolate chips (mini or regular)
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup chopped pecans
  • 3/4 cup sweetened condensed milk (not a full 14 oz can)

Method
 

Preparation
  1. Preheat the oven to 350°F (177°C) and line a 9-inch square pan with parchment paper.
  2. In a large bowl, cream the softened butter and packed light brown sugar on medium speed for about 2 minutes. Beat in the vanilla extract and egg, scraping down the bowl as needed.
  3. On low speed, mix in the flour, graham cracker crumbs, baking powder, and salt. Stir until combined and then fold in the butterscotch chips by hand.
  4. Press the dough evenly into the prepared pan and bake for 5 minutes.
  5. Remove from the oven and sprinkle the chocolate chips, coconut, and pecans over the crust. Drizzle the sweetened condensed milk evenly on top.
  6. Return to the oven and bake for about 30 minutes until set, covering loosely with foil halfway through if necessary. Rotate the pan for even baking.
Cooling
  1. Cool the bars at room temperature for 30 minutes, then refrigerate until the pan is cold. Cut into squares once fully chilled.

Notes

These bars can be stored in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months. For best results, separate layers with parchment paper when freezing.