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Bourbon Vanilla Magic Bars Recipe with Toasted Coconut Crunch

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These bourbon vanilla magic bars combine a buttery crust with toasted coconut, chocolate chips, nuts, and a subtle bourbon twist for an irresistibly crunchy and sweet treat.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 1/2 cups sweetened shredded coconut, toasted
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts or pecans (optional)
  • 1 (14 oz) can sweetened condensed milk
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 tbsp bourbon (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides, and lightly grease the parchment.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until evenly coated and press firmly into the bottom of the prepared pan. Bake for 8-10 minutes until edges start to turn golden.
  3. Spread shredded coconut evenly on a baking sheet and toast in the oven for 5-7 minutes, stirring halfway, until golden and fragrant. Watch closely to avoid burning.
  4. In a large bowl, whisk together eggs, sweetened condensed milk, vanilla extract, and bourbon until smooth and glossy.
  5. Once the crust is baked, sprinkle half of the toasted coconut evenly over it, followed by half the chocolate chips and nuts if using. Pour half of the magic batter over the layers, spreading gently but evenly.
  6. Repeat layering with remaining coconut, chocolate chips, nuts, and pour the rest of the batter on top.
  7. Bake again for 25-30 minutes until the top is set and lightly golden. The edges will pull away slightly from the pan. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
  8. Remove from oven and transfer to a cooling rack. Let cool completely in the pan (about 2 hours). Refrigerate for 30 minutes before cutting for cleaner slices.
  9. Lift bars out using parchment overhang and cut into squares or rectangles.

Notes

Toast the coconut carefully to avoid burning. Use room temperature eggs for better mixing. Press the crust firmly to prevent crumbling. Refrigerate bars before cutting for cleaner slices. Substitute bourbon with vanilla extract for a non-alcoholic version. For gluten-free, use gluten-free graham crackers or almond flour. For dairy-free, use coconut oil and dairy-free chocolate chips.

Nutrition

Keywords: bourbon magic bars, vanilla magic bars, toasted coconut bars, easy dessert, magic bars recipe, bourbon dessert, coconut crunch bars

Find it online: https://leilameals.com/bourbon-vanilla-magic-bars-recipe-with-toasted-coconut-crunch-easy-and-irresistible/