Sara Dhanani

Magic Bars

In Cookies on August 1, 2011 at 5:29 pm

A few years ago, we vacationed at Halfmoon Bay, BC. I had my first nanaimo bar that summer and that cookie is one of B.C’s best kept secrets. It’s a wonderful marriage of graham cracker crust with chocolate and coconut, all held together with some custard.

Since I had no plans to make homemade custard, I found a variation of a nanaimo bar – a magic bar! This bar also has a graham cookie crust with a rich buttery taste. It’s supposed to be a 7 layer bar, but I skipped a few layers. The original recipe can be found here.

Here’s my version:

Seven Layer Bar:


Graham crackers 5 ounces

One stick of butter

One cup coconut flakes (unsweetened)

3/4 cup bittersweet chocolate chips

1/2 cup white chocolate chips

One can on sweetened condensed milk (14 ounces)


Prepare a square baking dish with parchment paper or coat the insides with some butter.

Preheat the oven to 350 F. Spread the coconut in a single layer on a baking sheet and place in oven. Bake till the edges are a light golden brown. This will not take longer than 3-5 minutes and may even be quicker so keep checking. Coconut tends to burn quickly.

Next, crush the graham crackers coarsely. Melt butter. Combine the melted butter and the graham crackers together.  Press the crumbs evenly onto the bottom of the prepared pan.

Layer the coconut over the crust, followed by white chocolate chips and then the semi sweet chocolate chips. Pour the condensed milk evenly over the chocolately goodness. Bake in the oven for 25 minutes. The condensed milk will be golden, the chips melted and you should be able to smell the coconut….

Cool for 30 minutes. I actually placed it in the fridge for 30 minutes before cutting. Its super hot here and the bar was too sticky without placing in the fridge.

Enjoy, – made about 12 bars.

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