Brown Butter Magic Cookie Bars

6-IMG_2081At Christmas my extended family and I played a “Price is Right” style game were we had to guess the cost of different grocery store items.  I  did pretty well and even came home with a few prizes one of them being a can of sweetened condensed milk. I have two recipes I make regularly that use sweetened condensed milk one is banana pudding and the other is magic cookie bars.


I decided to make the magic cookie bars, but give them a little upgrade.  I used both white and semi-sweet chocolate chips, sliced almonds, and cranberries in addition to the standard coconut and condensed milk.  I also made the graham cracker crust with brown butter.  They turned out super delicious.  The brown butter adds a subtle depth to the crust and it  makes your kitchen smell amazing as you cook it.

Browning the butter.

The only change I would make for the future would be to use dark chocolate instead of semi-sweet for even more richness.  Before I share the recipe I have to say that since these have almonds and cranberries they make a perfectly suitable breakfast (at least they did for me).   If you make them let me know what you think.


Brown Butter Magic Cookie Bars


  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter
  • 1 (14 oz) can of sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries
  • 1 1/3 cups flaked coconut


  1. Heat your oven to 350 degrees F and grease a 9 x 13 baking pan.  I greased mine with butter, but cooking spray or lining with parchment paper should work too.
  2. Brown your butter. Melt your butter slowly over medium heat in a light colored pan.  A dark pan makes it too hard to tell when the butter goes from browned to burned.  Swirl/stir it often so it melts/browns evenly.  The butter will start to foam as it melts.  It took about 3 minutes to get to the perfect toast color. Remove from heat immediately and mix with graham cracker crumbs until saturated.
  3. Press the mixed butter and crumbs into  your prepared pan. Pour the condensed milk evenly over the  graham cracker crumbs.  Next layer the nuts, cranberries, white and semi-sweet chocolate chip, ending with the coconut. Using the back of a spatula press down firmly on the coconut.
  4. Bake 25-30 minutes or until golden brown.  Run a knife around the edge while still warm. This will make it easier to remove later.
  5. Let cool, cut, and enjoy.

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