Go Back
Homemade Chocolate Peanut Butter Magic Cookie Bars photo

Chocolate Peanut Butter Magic Cookie Bars

These Chocolate Peanut Butter Magic Cookie Bars are pure bliss! With layers of creamy peanut butter and rich chocolate, they’re sure to be a hit!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American

Ingredients
  

  • 1 can Non-Stick Cooking Spray for easy removal from the pan
  • 1.5 cups graham cracker crumbs the perfect base for a sweet crust
  • 0.5 cup butter melted
  • 0.25 cup Reese's Chocolate And Peanut Butter Spread for that creamy, indulgent flavor
  • 1 can Sweetened Condensed Milk (14 oz.) adds sweetness and keeps the bars moist
  • 1 cup chocolate chips because who doesn't love chocolate?
  • 1.5 cups Reese's Pieces adds a fun crunch and peanut butter flavor
  • 1.33 cups flaked coconut for a tropical twist and chewy texture
  • 1 cup Optional ingredients nuts, mini peanut butter cups, or peanut butter chips

Equipment

  • 9x13-inch Baking Pan
  • Mixing bowls
  • Rubber spatula
  • Measuring cups and spoons
  • Cooking Spray

Method
 

  1. Preheat your oven to 350°F (175°C). Grease your 9x13-inch baking pan with non-stick cooking spray.
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press into the bottom of the prepared pan to form a crust.
  3. Dollop the Reese's Chocolate And Peanut Butter Spread over the crust. Spread it evenly across the crust with a spatula.
  4. Pour the sweetened condensed milk evenly over the peanut butter layer.
  5. Sprinkle the chocolate chips, Reese's Pieces, and flaked coconut over the condensed milk layer. Add optional ingredients if desired.
  6. Bake for about 25-30 minutes, or until the edges are golden brown and the center is set.
  7. Allow to cool in the pan for 10-15 minutes, then cut into squares and serve warm or at room temperature.

Notes

  • Store in an airtight container for up to 5 days at room temperature.
  • To refrigerate, they can last up to 2 weeks.
  • For longer storage, wrap in plastic wrap and freeze for up to 3 months.