Easter Magic Cookie Bars

These Easter Magic Cookie Bars are thick, chewy, and loaded with spring colors - and is easy to make as it is to eat!

Give the traditional cookie bars a festive twist with these Easter Magic Cookie Bars! Starting with a buttery graham cracker crust and a melt-in-your-mouth condensed milk filling, these bars are packed with festive candies and baked into a soft, chewy treat that everyone will love. Whether you're filling Easter baskets or hosting brunch, they’re the ultimate make-ahead dessert!

The best part about these Easter Magic Cookie Bars? They’re incredibly simple to whip up but look like they came straight from a bakery. Here is what you'll need to make the ultimate festive treat:

(Specific measurements and full recipe instructions are found below)

graham crackers - when crushed and mixed with butter, the graham crackers form a crisp crust that holds all of those heavy toppings!

sweetened condensed milk - this "magic" ingredient seeps into every layer while baking, binding the toppings together into a gooey, caramel-like center.

**Do NOT substitute with evaporated milk! These are not the same**

white chocolate chips - adds vanilla flavor and sweetness that complements the bright colors of the candy.

pecans - Adds extra crunch and the flavor balances out the sweetness of the chocolate and condensed milk.

shredded sweetened coconut - this adds a chewy texture and toasts up beautifully for a golden finish on top.

pastel M&M candies - these provide a festive pop of spring color and a delightful candy-shell crunch in every bite.

Easter sprinkles - I recommend using jimmies instead of nonpareils because the colors are less likely to bleed.

You will also need a mixing bowls, 9x13 baking dish, and parchment paper.

Important tip: Line a 9x13 baking dish with parchment paper to prevent the bars from sticking. Leave about an inch of parchment paper hanging over the the sides to make it a whole lot easier to lift the bars out for slicing!

Crush the graham crackers into a fine crumb. You can do this by putting them into a sealed plastic bag and crushing them with your hands or a rolling pin, or you can put them into a food processor and pulse into crumbs.

Once crushed, pour the crumbs into a large mixing bowl. Add in the melted butter, and then mix together using a fork until all of the crumbs are coated and the mixture is well-combined. Pour the crumb mixture into the baking dish and press them tightly into the bottom.

Pour the sweetened condensed milk evenly over the crust*. Spread it out with a spoon, if necessary.

Important tip: Do NOT substitute sweetened condensed milk with evaporated milk! These are not the same. Sweetened condensed milk is much thicker and sweeter, where evaporated milk thin and doesn't have the sugar needed to caramelize, which would result in a soggy, bland mess.

*There's quite a debate on whether to pour the sweetened condensed milk first or last. There's no right or wrong answer! I personally think that pouring first and placing the toppings last allows the coconut to get more toasted and the bars just look more visually appealing.

Sprinkle the white chocolate chips, pecans, and shredded coconut evenly on top of the sweetened condensed milk layer. Gently press the toppings down with a fork. Lastly, top with M&Ms!

When baking, you’ll want to keep a close eye on the bars around the 25-minute mark! The bars are perfectly done when the edges are bubbling and the coconut is toasted to a beautiful golden brown. After removing from the oven, immediately top with Easter (or spring) sprinkles.

Wait until the bars are completely cool before slicing. For even better results, refrigerate the bars for about 30 minutes to let the layers fully set. Then lift the entire baked cookie out using the edges of the parchment paper and use a large, sharp knife to cut into bars. Wipe the blade with a warm, damp cloth between every cut to keep the condensed milk from sticking!