Can I use regular-sized chocolate chips instead of mini ones?

Absolutely! Regular chocolate chips work perfectly fine. The mini ones just distribute more evenly throughout the bars, giving you chocolate in every bite. If using regular chips, you might want to use a slightly scant cup to avoid overwhelming the other flavors.

What can I substitute for graham crackers if I can't find them?

Digestive biscuits make an excellent substitute for graham crackers if you can't find them. Simply crush them the same way you would graham crackers. You could also use vanilla wafers, shortbread cookies, or even Oreos (without the cream) for a different flavor profile.

Can I make these bars without coconut?

Yes! If coconut isn't your thing, simply omit it and increase the oats to 3/4 cup for texture. You could also substitute with more chocolate chips, nuts, or even crushed pretzels for a sweet-salty combination.

How do I know when the bars are done baking?

The bars are done when the edges turn golden brown and the center looks set but still slightly soft. Don't overbake, as they will continue to set as they cool. If you're unsure, it's better to slightly underbake than overbake these treats.

Easter Magic Cookie Bars Recipe

Description

A delicious and colorful Easter-themed dessert that’s buttery, chewy, and loaded with chocolate, peanut butter, and coconut goodness. These magic cookie bars are an easy treat perfect for celebrating the holiday!

Ingredients

Units Scale

Base Layer

1 Stick of Unsalted Butter (melted)
2 cups Graham Cracker Crumbs

Additional Toppings

1 Can of Sweetened Condensed Milk
1 cup Mini Chocolate Chips
1 cup Peanut Butter Chips
1/2 cup Quick Cook Oats
1/2 cup Sweetened Coconut Flakes
1 cup Easter M&Ms

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Instructions

Prepare the Crust
Combine the melted butter and graham cracker crumbs in a bowl and mix until the texture becomes crumbly. Then press the mixture evenly into the bottom of a 9×13-inch baking dish lined with parchment paper.
Layer the Ingredients
Pour the can of sweetened condensed milk over the graham cracker crust layer. Ensure the milk is evenly distributed across the surface.
Add the Toppings
Sprinkle the oats, sweetened coconut flakes, mini chocolate chips, peanut butter chips, and Easter M&Ms over the condensed milk layer.
Bake the Bars
Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake for approximately 25-30 minutes, or until the edges are golden brown and the toppings are set.
Cool and Serve
Allow the cookie bars to cool completely in the pan before slicing into squares or bars. Once cooled, they are ready to enjoy!

Notes

For an extra crunch, lightly toast the coconut flakes before using them in the recipe.
Substitute peanut butter chips with butterscotch chips or white chocolate chips if you prefer.
Parchment paper ensures easy removal and reduces mess when slicing bars.
Store leftover bars in an airtight container at room temperature for 3-4 days or freeze them for extended storage.

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 22g
Sodium: 120mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 4g
Cholesterol: 18mg