Eagle Brand Magic Cookie Bars

One of my favorite childhood memories is baking with my mom. She wasn’t (and isn’t) a terribly adventurous baker, she’s more the type to bake the same few things over and over again — basic fudgy brownies, chocolate chip cookies, the occasional peanut butter cookie, and these Magic Cookie Bars. Her recipe came straight from the Eagle brand sweetened condensed milk that goes in them, though I can’t remember if it was right off the can or something she pulled out of a magazine. Nevertheless, they have long been one of my favorite treats. Ooey, gooey, and so sweet and rich — for me, they’re an indulgent taste of childhood that I always look forward to.

For something that’s so indulgent with so many layers of flavor, it’s surprising how few ingredients you need. Just six! That’s graham cracker crumbs, melted butter, chocolate chips, coconut, chopped nuts, and sweetened condensed milk. (That means this is a really great pantry recipe! You don’t need eggs or milk or any special ingredients. It’s stuff you can easily keep on hand.)

First you’ll mix the graham cracker crumbs and melted butter and press them into the bottom of a baking dish, and then you drizzle that with the sweetened condensed milk and top it with chocolate chips.

The next layers are coconut and chopped nuts. My mom has always used walnuts but I’m sure pecans are delightful too. (Or maybe even macadamia nuts if you’re looking to splurge and go a little tropical!)

Then they bake, and here’s what happens — The crust solidifies, that’s a given. But the chocolate chips melt and sink into the ooey-gooey condensed milk. The coconut and nuts sink in too, so you end up with one warm and soft mixture that has distinct textures but kind of feels like one amazingly sweet layer of goodness. It’s not an everyday treat because believe me when I say it’s indulgent, but it is definitely one of my very favorite treats in existence.

Servings: 16 bars
Estimated WW Points: 5–6 Points per bar (depending on your WW plan and brands)

Ingredients

For the crust:

• 1 cup reduced-fat graham cracker crumbs
• 2 tablespoons light butter, melted

For the topping:

• 1/2 cup fat-free sweetened condensed milk
• 1/2 cup sugar-free semisweet chocolate chips
• 1/2 cup unsweetened shredded coconut
• 1/3 cup finely chopped pecans
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. Combine graham cracker crumbs and melted light butter. Press firmly into the bottom of the pan.
3. Pour the fat-free sweetened condensed milk evenly over the crust.
4. Sprinkle the chocolate chips, coconut, and chopped pecans evenly over the condensed milk.
5. Bake for 18–22 minutes, until the edges are lightly golden.
6. Remove from the oven and let cool completely.
7. Refrigerate for 30–60 minutes, then cut into 16 bars.

WW-Friendly Tips

• Use mini sugar-free chocolate chips so a small amount spreads throughout the whole bar.
• Finely chop the pecans so you get nut flavor in every bite.
• Don’t increase the condensed milk—the original recipe gets most of its calories from this ingredient.