If you’ve made Magic Chocolate Bar before then you know how addictive it is. It is basically a decadent bar layered with crushed graham cracker, coconut, chocolate and condensed milk.

It is gooey and decadent in every bite. I’ve made this quite a lot of times already and it always never failed to pleased people, and me especially.

But today is not about 7 Layers magic Bar, but this recipe was inspired by that. This recipe is a twist of a magic bar and made even more easier so that we get to enjoy it sooner than later.

Instead of layered bars, we are making it into a cookie. A mound of delicious things all in one cookie. Oh and there is a plus, I’ve dip the bottom in dark chocolate because cookies like this cannot go wrong with a touch of chocolate dipping.

I made this Magic Cookie very late at night. I sometimes have that kind of moment where in all of a sudden a have this itching to bake something. That night, this was the one I wanted to make. I want a magic bar but in a cookie form.

About This Recipe

• Ease in Making the Recipe: This is a one bowl, super easy recipe. All you have to do is to mix all the ingredients in a bowl until it start to clump together. How easy is that? No layering required.
• Ingredients: The ingredients are basic and customizable to your preference. Traditional magic bar do not have nuts but for this cookie version I decided to add some for crunch and texture. Plus I love having nuts in my snacking desserts. I used mixture of graham crackers that I crushed, 2 types of chocolate chips, some coconut and cashew. You can also use pecan or almond or a combination of different type of nuts. Cashew is what I have on hand so that is what I used.
• Texture, Taste & Flavor: There is so much texture in this cookie. The nuts gave bulk to the cookie, the shredded coconut and crushed graham gave a nice texture and the chocolate gave a decadent touch. The condensed milk binds the ingredients together and gave a creamy taste.
• Make-Ahead: Yes, definitely. You can make this even a week in advance. This is a nice idea for edible gift or for everyday snacking.

To Dip or not to Dip?

I am on the court of chocolate dip please. Although it is optional, dipping this in dark chocolate made this even more delicious. The dark chocolate gave it a nice flavour that counter the sweetness of the cookie. The darker the chocolate, the better it will be. I used 70% which I usually do not do but this one is an exception. I wasn’t even worried of the wrong dark chocolate taste because I know it will complement well with all the other sweet ingredients in the cookie. So I would say, go for it!

How to customize this cookie

One of the beauty of this cookie is that it is pretty much customizable. You can use different types of chocolate, from white, semi-sweet to dark, or caramel/toffee crunch. You can use chocolate chips or use a chocolate bar and chop it in chunky bits. You can use nuts of your choice, like almonds, pecan or walnut or totally skip it if you have a nut allergy. You can use desiccated coconut or coconut flakes. How about that for being flexible? The good thing about it is that there is no huge risk in changing the ingredients, either way they will turn out great.

Inspiration for this recipe: 7 layers Magic Cookie Bar

Success Tips in Making Magic Cookie

1. Let the cookie cool completely before lifting from the tray. This will lessen the chance of the cookie falling apart. This cookie tends to be fragile when it is still warm.
2. If you are dipping this in melted chocolate, make sure the chocolate is set before serving. Less mess when eating it.
3. Pay attention while it is baking. This could get brown easily because of the sticky condensed milk. Pull it out of the oven once you notice the edge turned brown.
4. This cookie will spread a bit and will give a rustic look which I personally find beautiful. If you want to get an almost even shape cookie, as soon as it comes out of the oven, use a spoon to lightly shape the cookie into a circle.

Ingredients:

• 1/4 cup Dessicated Coconut
• 1/4 cup Graham Crackers – crushed
• 1/4 cup Dark Chocolate Chips
• 1/4 cup White or Caramel Chocolate Chips
• 3 tablespoon Condensed Milk
• 1/3 cup raw Cashew – toasted

Instructions:

1. Pre-heat the oven at 350F.
2. Bake/Toast the cashew for 10 minutes or until it slightly browned.
3. In a bowl, add all the ingredients and mix until combined. If the mixture is a bit crumbly, add more condensed milk as needed. The amount of condensed milk might vary slightly depending on the moisture on your graham and coconut.
4. Portion the mixture in 5 pieces or 8 if you want a smaller piece.
5. Bake in the pre-heated oven for 10 minutes or until the edge starts to brown. Pay close attention as this could get burnt easily.
6. Set aside to completely cool. At this stage, you can serve and enjoy it.
7. Dip in Chocolate: This step is optional but highly recommended. Melt chocolate and dip the bottom of each cookie in the melted chocolate. Another option is to drizzle melted chocolate on top or do both for a more decadent treat.
8. Chill in the refrigerator until the chocolate is set. Enjoy!

Makes 5 cookies

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