Double Pecan Magic Cookie Bars

Double Pecan Magic Cookie Bars
  • Yield: 30 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 25 Mins.
  • For a Fresh Twist: Sprinkle with flaky sea salt after baking.
    Substitute peanut butter chips for butterscotch chips.


  • 5 whole graham crackers
  • 1 1/4 cup Fisher® Chef’s Naturals Pecan Flour
  • 2 cups sweetened shredded coconut, divided
  • 6 tablespoons unsalted butter, melted, hot
  • 1 cup pecan pieces
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips
  • 1 can sweetened condensed milk (14oz)


  1. Preheat oven to 350°F. Butter 13x9x2-inch nonstick metal baking pan.
  2. Finely grind graham crackers in food processor (makes about ¾ cup). Add pecan flour and 1 cup coconut, and press the pulse function several times until the ingredients are just combined.
  3. Add butter and press the pulse function to blend until moist crumbs form.
  4. Using hand, firmly and evenly press crumbs into bottom of pan. Bake just until set, but not brown, about 10 minutes. Maintain oven temperature.
  5. Sprinkle hot crust with ¾ cup coconut, pecans, and then semisweet chocolate and butterscotch chips.
  6. Drizzle sweetened condensed milk evenly over everything, then sprinkle with remaining ¼ cup coconut.
  7. Bake until brown at edges, about 25 minutes.
  8. Run knife around crust edges to loosen.
  9. Cool completely in pan, then cut into squares. Note: Store airtight up to 2 days or freeze up to 2 weeks.

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