These MagicBars are dressed up for spring with pastel M&M's, but they can be enjoyed any time of the year. Change out the candy colors to match a festive occasion or holiday! These bars start with a thick graham cracker crust and are loaded with chocolate chips, M&M's, and oats. Sweetened condensed milk makes the "magic" happen by holding everything together and making these bars ultra gooey, sweet, and tasty!
Course Dessert, Snack
Keyword Magic Bars
Prep Time 20minutes
Cook Time 25minutes
Setting Time 1hour
Total Time 1hour45minutes
3/4cup (12 tbsp; 170g)unsalted butter, melted
2-1/2cups (288g)graham cracker crumbs(measure when crushed into crumbs; about 20 crackers)
1/2cup (90g)butterscotch chips(or more white chocolate chips instead)
1/2cup (90g)white chocolate chips(or more butterscotch chips instead)
1cup (215g)M&M'sNote 2
PREP: Preheat oven to 350 degrees F (176C). Line a 9x13-inch pan with parchment paper, leaving some overhang for easy bar removal. Don't line the pan with wax paper or foil. Melt the butter in the microwave and set aside to cool back to room temperature -- using hot butter makes the crust greasy.
GRAHAM CRACKER CRUST: Coarsely break up graham crackers and add to a powerful blender (you may need to do this in batches). Pulse/blend until all crackers are fine crumbs. Measure a level 2 and 1/2 cups (288g) of the crumbs and add to a large bowl, along with the salt. Stir in the melted, but cooled, butter and mix to create a thick mixture. Press this mixture into the prepared pan and use the bottom of a flat measuring cup to firmly press the crust into an even layer.
TOPPINGS: Pour the entire can of sweetened condensed milk over the graham cracker crust. Spread it into an even layer with the back of a spoon. Evenly top the condensed milk with quick oats, chocolate chips, butterscotch chips, white chocolate chips, and finally the M&M's. Gently press everything into an even layer.
BAKE: Bake in preheated oven until the edges are golden brown, about 23-28 minutes. My oven is done right at 25 minutes.
LET COOL AND ENJOY: Remove from the oven and allow the bars to cool completely-- about 1-2 hours. Speed up the cooling process by putting them in the fridge after they've cooled for about 20 minutes at room temperature. Use the overhang of parchment paper to remove the bars and use a sharp knife to make decisive cuts in the bars. Run the knife under warm water, dry on a kitchen towel, and repeat for each cut.
STORAGE: Store any leftover cookie bars in an airtight container separated by layers of parchment or wax paper. Store in the fridge if the temperature is warm where you're at or on the counter for cooler temperatures. (There is nothing about these bars that requires refrigeration, but if you prefer them to be less gooey and more firm, store them in the fridge.) These bars are best enjoyed within 3-5 days.
Note 1: We love the richness and sweetness of milk chocolate, but any type of chocolate works here. If you like dark chocolate best, use dark chocolate. If you want to cut down on sweetness, use semi-sweet chocolate.Note 2: Any color M&M's work, but for a spring-focused treat, use Easter or pastel colors. I don't recommend peanut, peanut butter, or larger M&M's because they don't hold in the bars as nicely.Note 3: It’s easy to pick evaporated milk or a similar product by mistake, but only sweetened condensed milk works in this recipe. Be sure to get the full-fat variety and avoid sugar-free cans. I personally use and love Eagle Brand® (not sponsored).