Magic Cookie Bars

Method

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1. Heat the oven to 175°C / 350°F and line a 23 x 33 cm tin with baking paper.

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2. Pour the melted butter into the tin, add the crumbs and salt, and mix them together with your fingers right in the tin. Press flat and firm.

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3. Scatter the chocolate chips evenly, then the butterscotch chips.

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4. Scatter the coconut, then the pecans, and press the whole thing down gently with your palms.

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5. Pour the condensed milk over in a slow zigzag, covering as much of the surface as you can. Do not stir.

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6. Bake 25 to 30 minutes, until the edges are deep golden and bubbling and the centre is set and lightly browned.

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7. Scatter with flaky salt and cool completely in the tin, then refrigerate 2 hours before cutting — warm bars fall apart and cold ones cut cleanly.

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Chef’s Tips

• Press the base hard. A loose base is the difference between a bar and a pile of crumbs.
• Cut them small. This is a very sweet bake and a 5 cm square is a portion.
• Swap the pecans for salted peanuts if you want the sweetness cut harder.

Pairing Suggestions

• Black coffee
• Cold milk
• Vanilla ice cream

Storage & Reheating

Airtight at room temperature for 5 days, or refrigerated for 2 weeks. Freeze cut bars for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.