No frosting or decorating needed—just slice and serve
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour 1 tablespoon cornstarch 1 cup (2 sticks) salted butter, at room temperature 1 cup granulated sugar 1 large egg, at room temperature 1 teaspoon vanilla extract 1½ cups semi-sweet chocolate chips 1 cup shredded coconut ¾ cup chopped pecans 1 (14 oz) can sweetened condensed milk
Directions
Step 1 – Prep the Pan I preheat the oven to 350°F and line a 9-inch square baking pan with foil, then grease it with nonstick spray. This makes cleanup easier and helps with lifting the bars later.
Step 2 – Make the Crust In a medium bowl, I whisk together the flour and cornstarch. In another large bowl, I beat the butter and sugar with an electric mixer for 2–3 minutes until light and fluffy. Then I add the egg and vanilla, mixing until smooth.
With the mixer on low, I slowly blend in the flour mixture until a soft dough forms.
Step 3 – Bake the Crust I press the dough evenly into the prepared pan, using a piece of plastic wrap to help smooth it out. Then I peel off the plastic and bake the crust for 10 minutes. After baking, I let it cool for about 5 minutes before adding the toppings.
Step 4 – Layer the Toppings Once the crust is slightly cooled, I sprinkle on the chocolate chips, then the shredded coconut and chopped pecans. I pour the sweetened condensed milk evenly over the entire surface to hold everything together.
Step 5 – Bake Again I return the pan to the oven and bake for 30–40 minutes, until the top is bubbly and golden brown.
Step 6 – Cool and Slice I let the bars cool completely before slicing into 9 generous squares. Cooling helps everything set so the layers hold together perfectly.
Servings and Timing
Yield: Serves 9
Prep Time: 10 minutes
Cook Time: 30–40 minutes
Total Time: About 50 minutes
Variations
Nut-Free Version I skip the pecans and add extra coconut or chocolate chips, or replace the nuts with crushed pretzels for a salty crunch.
Butterscotch Twist I swap half the chocolate chips with butterscotch chips for a deeper caramel flavor.
Add a Caramel Layer For extra indulgence, I drizzle caramel sauce over the crust before layering the chocolate and other toppings.
Holiday Version I use red and green sprinkles with white chocolate chips for a festive look during the holidays.
Storage/Reheating
To Store I keep the bars in an airtight container at room temperature for up to 4 days, or refrigerate them to make them even firmer.
To Freeze They freeze beautifully. I wrap individual bars in plastic wrap, then foil, and store them in a freezer bag for up to 3 months. I thaw them in the fridge or on the counter when I’m ready to enjoy.
FAQs
Can I use unsalted butter instead of salted?
Yes, I just add an extra ¼ teaspoon of salt to the crust to balance the sweetness.
Do I need to toast the coconut first?
No, it toasts perfectly while baking. I love how it gets golden and slightly crispy on top.
Can I use other nuts besides pecans?
Definitely. Walnuts or almonds work well, or I mix and match whatever I have on hand.
Why is cornstarch added to the crust?
It softens the crust just slightly and helps give it that tender, melt-in-your-mouth texture.
Do I have to line the pan with foil?
It’s not required, but it makes lifting the bars out much easier for slicing. Parchment paper works too.
Conclusion
These Millionaire Magic Bars are rich, decadent, and completely addictive. I love how each layer brings something different—crunchy, gooey, buttery, and sweet—and how easily they come together. Whether I’m baking for a crowd or just want a sweet treat to keep on hand, these bars are always a winning choice.
Buttery shortbread crust, gooey chocolate, sweet coconut, and crunchy pecans all layered into one irresistible bar — these magic bars are truly rich in flavor!
Author:Emma
Prep Time:10 minutes
Cook Time:30–40 minutes
Total Time:~50 minutes
Yield:Serves 9
Category:Dessert / Bars
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 tbsp cornstarch
1 cup (2 sticks) salted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1½ cups semi-sweet chocolate chips
1 cup shredded coconut
¾ cup pecans, chopped
1 (14 oz) can sweetened condensed milk
Instructions
Preheat oven to 350°F (175°C). Line a 9-inch square pan with foil and grease with nonstick spray.
In a medium bowl, whisk together flour and cornstarch.
In a separate bowl, beat butter and sugar with an electric mixer for 2–3 minutes, until light and fluffy.
Add egg and vanilla; beat until combined.
Reduce speed and gradually add flour mixture until a dough forms.
Transfer dough to the prepared pan. Cover with plastic wrap and press evenly into the bottom.
Remove plastic wrap and bake crust for 10 minutes. Let cool for 5 minutes.
Sprinkle chocolate chips evenly over crust, followed by shredded coconut and chopped pecans.
Pour sweetened condensed milk over the top to cover the surface.
Bake 30–40 minutes, or until top is golden and bubbly.
Cool completely before slicing into 9 squares. Enjoy!
Notes
For neater slices, chill bars slightly before cutting.
Swap pecans for walnuts or leave out for a nut-free version.
Add a pinch of sea salt on top for a sweet-salty contrast.
These bars keep well covered at room temperature for up to 4 days.
