These snowy bars are my own personal spin on the classic magic bar recipe. They consist of a sweet and salty graham cracker crust that is topped with a super sugary mixture of coconut, white chocolate chips, and sweetened condensed milk. The balance between sweet and salty in these bars is just perfect, and I love how the sandy texture of the crust contrasts with the chewiness of the coconut.
This recipe is adapted from the congo bar recipe found in the Fat Witch Brownies cookbook:
1 c graham cracker crumbs
1/4 c (35 g) all-purpose flour
3/4 tsp salt
1/4 tsp baking powder
1/3 c brown sugar
7 tbsp butter (room temperature)
3/4 c sweetened condensed milk
1 1/4 c sweetened flaked coconut
3/4 c white chocolate chips
1. Preheat your oven to 350°.
2. In a large bowl, whisk together the graham cracker crumbs, flour, salt, baking powder, and brown sugar until everything is well combined. Cut up the butter into tablespoon-sized chunks. Using your fingertips, work the chunks of butter into the graham cracker mixture until large moist crumbs form. Press these crumbs evenly along the bottom of a well-greased 9 x 9 pan to form the crust. Place the crust in the oven and bake it for 10 minutes. While the crust is baking, assemble the topping.
3. In a large bowl, mix together the sweetened condensed milk, coconut, and white chocolate chips until they are well combined.
4. When the crust is done baking, evenly sprinkle the coconut mixture over the hot crust and then gently press it down. Return the pan to the oven and bake the bars for another 20 minutes or until they are lightly browned on the top. Place the pan on a wire rack and allow it to cool for at least 2 hours before cutting the bars.
- If kept in an air-tight container, these bars will stay fresh for over a week.