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Nutella magic bars cut into squares on parchment paper showing layers of graham crust, gooey Nutella filling, coconut, baking chips, and chopped nuts.

Nutella Magic Bars

Nutella magic bars are a quick, easy, and customizable dessert. These gooey, chewy bars are a crowd-pleaser perfect for holidays and potlucks.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 2 hours
Total Time 45 minutes
Servings 24
Author Kelsie

Ingredients

  • 1 1/2 cups graham cracker crumbs from 11 to 12 sheets
  • 8 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • 1 cup butterscotch chips
  • 1 cup white chocolate chips
  • 1 cup sweetened flaked coconut
  • 1/2 cup chopped pecans or hazelnuts
  • 2/3 cup Nutella
  • 14 ounces sweetened condensed milk

Instructions

  1. Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray. (You can line the pan with parchment paper to lift the bars out easily for slicing but be sure to grease the edges of the pan well since sweetened condensed milk tends to stick.)
  2. Stir the graham cracker crumbs, melted butter, and sugar together in a small bowl until the crumbs are evenly moistened. Firmly press the mixture into an even layer in the bottom of your prepared baking dish. (Using the bottom of a measuring cup is helpful to really condense the crumbs into a crust.)
  3. Layer the butterscotch chips, white chocolate chips, coconut, and chopped pecans evenly over the graham cracker crust.
  4. Place the Nutella in a small microwave-safe bowl and warm for 10 to 15 seconds, until slightly loosened. Stir in the sweetened condensed milk. If the Nutella firms back up when you stir in the condensed milk, pop the bowl back in the microwave for another 15 or so seconds, just until the mixture is pourable.
  5. Pour the Nutella-condensed milk mixture evenly over the chips/coconut/nuts.
  6. Bake 25 to 30 minutes, until the edges are bubbling just a little and any exposed coconut has turned golden brown. Cool completely, then slice into bars and serve. (It helps to refrigerate them for a few hours so they get firm before slicing.)
  7. Store your magic bars in an airtight container at room temp for up to 2 days. They’ll keep in the fridge in airtight containers for about a week.
  8. You can also freeze them in airtight containers for up to 2 months. Since magic bars tend to be gooey, I like to set them on a wax-paper lined baking sheet and freeze until firm, then transfer to airtight containers so they don’t become misshapen or stick together.

Recipe Notes

  • Grease your baking dish very generously because sweetened condensed milk will caramelize and stick to the edges, making the bars difficult to release.
  • You can substitute any baking chips you like for the butterscotch and white chocolate chips as long as you stick with 2 cups total. Use all chocolate chips, all butterscotch, half milk chocolate and half white, whatever you prefer. I used butterscotch and white chocolate because I like that combo with Nutella but magic bars are flexible so use what you like or what you have on hand.
  • Leave out the coconut and/or nuts if you don’t like them.
  • Feel free to substitute walnuts for the pecans/hazelnuts.