Infamous Magic Cookie Bars with a little twist. Biscoff! Buttery Biscoff cookie crust with Biscoff sweetened condensed milk, dark chocolate chips, walnuts, and coconut. I wouldn’t have my Biscoff Magic Cookie Bars any other way!
Magic Cookie Bars are something I hold dear to my heart. My mother made them nearly every week during the holiday season. So you can say it’s one of my favorite sweets. Each bite brings me back to Southern California, where the December weather is cool, and Amy Grant’s Christmas album is on repeat. It’s about a week before Christmas and butterflys are fluttering in my little 6 year old tummy because Christmas morning is nearly here! I still get that way weeks before the big day. I’m 31.
One of the reasons I love Magic Cookie Bars is they’re classic and vintage. I adore vintage things. In the photo below, the layers are a little different. In my Biscoff Magic Cookie Bars the layers are as follows: Crust, condensed milk, chocolate chips, walnuts and coconut. Does it really matter? I’m not sure, but if there are some Magic Cookie Bar enthusiasts out there who would disagree, I implore you to make mine and then decide.
The original recipe is so simple and incredibly easy to make, so I wanted to kick it up a notch. I love love love Biscoff cookies so I thought the two would get along wonderfully. I started by putting a whole pack of Biscoff cookies in a food processor and blending them into graham cracker crumb consistency, and then mixed in the melted butter.
I pressed the Biscoff crumb and butter mixture into the bottom of a pan. Then comes my favorite part. I poured the gooey, sticky sweetened condensed milk (whisked with what else but melted Biscoff butter) generously over that.
- ½ cup butter or margarine, melted
- 1 package of Biscoff Cookies
- 1 (14 ounce) can Sweetened Condensed Milk
- ¼ cup Biscoff Butter
- 2 cups semisweet chocolate morsels
- 1⅓ cups flaked coconut
- 1 cup chopped nuts
- Preheat oven to 350 F. Prepare your 9x9 pan by greasing the bottom and sides, or lining with parchment paper.
- Place Biscoff cookies into food processor and blend into fine granules.
- Pour melted butter in and blend again. Press into bottom of pan.
- In a small bowl, microwave the Biscoff Cookie Butter for 15-20 seconds until smooth and runny.
- Whisk in sweetened condensed milk until incorporated.
- Pour condensed milk mixture over cookie crust.
- Sprinkle with a layer of chocolate chips, walnuts, and coconut. Add a light sprinkle of more chocolate chips on top. Press firmly with a fork.
- Bake for 25 minutes or until golden brown on top.
- Let cool completely until cutting.
If you like coconut: