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Ooey Gooey Magic Butter Bars

A decadent bar with a buttery shortbread crust, sweet milky filling, and crunchy coconut top. Amazing and a crowd favorite!
Course Dessert
Cuisine American
Keyword bar, coconut
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 bars

Ingredients

  • 2 ½ cups flour divided
  • 1 ¼ cup packed brown sugar divided
  • 1 ¼ cup butter divided
  • 3 large eggs
  • 1 14 oz can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips
  • 4 cups sweetened shredded coconut divided

Instructions

  • Preheat the oven to 350F degrees.
  • Line a 13x9 inch baking pan with parchment paper so that the paper extends up the sides of the pan.
  • In a medium mixing bowl, whisk together 2 cups of the flour and 1 cup of the brown sugar. In a small microwave safe bowl, melt the butter in the microwave. Stir the melted butter into the flour mixture until well combined.
  • Press the crust mixture into the bottom of the parchment paper lined baking pan. Bake at 350F for 12-15 minutes until lightly browned. Remove from the oven and cool for 10 minutes.
  • Reduce the oven temperature to 325F degrees.
  • In a large bowl whisk together the remaining ½ cup of flour, ¼ cup of the brown sugar, 3 eggs, 1 can of sweetened condensed milk, and the vanilla extract. Melt the remaining ¼ cup of butter in the microwave in a microwave safe bowl, then stir into the filling mixture.
  • Add the semisweet chocolate chips and 3 cups of the shredded coconut; stir well.
  • Pour the filling mixture over the baked crust. Sprinkle the top with the remaining 1 cup of coconut.
  • Bake the coconut bars as 325F for 30 minutes, until golden brown on top.
  • Cool the bars in the pan for 10 minutes, then carefully remove from the pan by lifting the sides of the parchment paper and moving the bars to a cooling rack. Cool completely to room temperature, then cut into bars and serve.