Double Chocolate Magic Bars Recipe

Yvonne Ruperti

We all know that there's little need to fuss with the classic magic bar. The combination of buttery graham crumbs, coconut, walnuts, and chocolate chips all bound together by condensed milk is perfection in and of itself—not to mention how freakin' mindless it is to make. Just press the crumbs into the pan, layer in the goods, and bake. When something is that good and that simple, it's easy to get lazy and just go with the same old routine. These chocolaty bars are worth the change up.

By keeping the same simple magic bar recipe but making just a few ingredient changes, you end up with something right up a chocoholic's alley. Switch out the standard graham cracker crust for crushed chocolate wafer cookies (my favorite is Nabisco Famous wafers) and you're off to a dark and decadent start. Layer handfuls of two kinds of chocolate, milk and bittersweet, for some serious chocolate flavor that stays gooey from the condensed milk. For the nut layer, chopped almonds are an awesome complement for the coconut and give these bars a decidedly Mounds/Almond Joy vibe. A bar cookie that tastes like my favorite candy bar? Now that's what I call magic.

Recipe Facts

Active: 5 mins
Total: 35 mins
Makes: 1 pan

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  • 12 ounces Nabisco Famous Wafers, crushed (or chocolate graham cracker crumbs)
  • 13 tablespoons (6 1/2 ounces) unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (6 ounces) milk chocolate chips (or chunks)
  • 1 7-ounce bag shredded sweetened coconut
  • 1 1/2 cups (7 1/2 ounces) whole unblanched almonds
  • 1 cup (6 ounces) bittersweet chocolate chips (or chunks)
  • 1 14-ounce can condensed milk


  1. Adjust oven rack to middle position and preheat to 350°F. Grease sides of 13- by 9- by 2-inch pan. Stir crushed chocolate wafers with butter, sugar, and salt until moistened. Firmly press into bottom of prepared pan.

  2. Scatter milk chocolate chips into pan. Layer coconut, almonds, and then bittersweet chips on top. Evenly drizzle condensed milk on top. Bake until golden and bubbling, about 30 minutes. Transfer pan to wire rack to cool completely before cutting into squares.

Special equipment

13- by 9-inch pan