Easter Magic Bars are a holiday twist on classic magic bars. They are made with a traditional graham cracker crust and topped with chocolate chips, white chocolate chips, coconut and Easter candy that bake together into one beautiful, delicious treat. Serve these irresistible bars as part of a holiday brunch, dinner or party.
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While Easter baskets may be overflowing with chocolate and candy treats, there is always room for an extra special sweet dessert like these Easter Magic Bars.
They are made in the same way as classic magic bars, but with fun, colorful mini Easter egg chocolates to make them more festive.
Serve them alongside other sweet treats like Mini Carrot Cake Cupcakes with Cream Cheese Frosting or Lemon Drizzle Cake as part of an Easter brunch spread, afternoon treat or after dinner dessert for everyone to enjoy.
Why This Recipe Works
They are incredibly easy to make. Simply press a butter and graham cracker mixture into a baking dish, then top with the remaining ingredients. Bake everything together until golden brown.
Magic bars are a classic recipe known and loved for their sweet, delicious flavor combination of sweetened coconut, chocolate, white chocolate and condensed milk.
The Easter themed chocolate candy eggs on top make them perfect for the holiday. The candy can also be swapped out to fit the theme of different holidays or special occasions.
Step-By-Step Instructions
Ingredients
- 1 1/2 cups graham cracker crumbs: you can use store bought graham cracker crumbs, or crush your own using a food processor.
- 1/2 cup salted butter (melted): unsalted butter can be used. Add 1/4 teaspoon salt, if using unsalted butter.
- 3/4 cup sweetened coconut (shredded): you can omit the coconut if you don’t like it.
- 1/2 cup semi-sweet chocolate chips: milk or dark chocolate chips can be substituted.
- 1/2 cup white chocolate chips
- 14 ounce can sweetened condensed milk (whole fat): do not use evaporated milk.
- 1 cup Easter mini chocolate candy eggs (crushed)
- 1 cup Easter mini chocolate candy eggs (whole)
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Preheat your oven to 350°F.
Line a 10.5 x 7.5-inch baking dish (or equivalent) with parchment paper and set aside.
If you need to crush whole graham crackers, you can break them in pieces, put them in a food processor fitted with a blade and pulse until fine crumbs are formed. If you don’t have a food processor, you can put whole graham crackers in a Ziploc bag and crush with a rolling pin.
Chef’s Note: you can use a slightly larger baking dish, however the bars will be thinner.
Create!
Add the crushed graham crackers to a large mixing bowl along with the melted butter. Mix until well combined. Press firmly into the base of the lined baking dish.
Chef’s Note: the base of a drinking glass or measuring cup can be helpful to press the graham cracker mixture into the baking dish.
Sprinkle the shredded coconut over the graham cracker base, followed by both the semi-sweet and white chocolate chips.
Drizzle the sweetened condensed milk over the coconut and chocolate chips.
Top with the crushed and whole mini chocolate eggs.
Chef’s Note: the sweetened condensed milk can be poured in before or after the toppings, depending on personal preference.
Bake the magic bars for 25 minutes, or until golden.
Present!
Allow the bars to cool completely in the baking dish before removing and slicing.
Tips and Techniques
- You can use store bought graham cracker crumbs, or crush your own. To crush whole graham crackers, break them in pieces, put them in a food processor fitted with a blade and pulse until fine crumbs are formed. If you don’t have a food processor, you can put whole graham crackers in a Ziploc bag and crush with a rolling pin.
- Unsalted butter can be used. Add 1/4 teaspoon salt, if using unsalted butter.
- You can omit the coconut if you don’t like it.
- Milk or dark chocolate chips can be substituted.
- Do not use evaporated milk in place of condensed milk. It will not work in this recipe.
- The sweetened condensed milk can be poured in before or after the toppings, depending on personal preference
Storage
- Store these magic bars in an airtight container at room temperature for up to 3 days, or in an airtight container in the refrigerator for up to 5 days.
- These magic bars can be frozen. Freeze baked, sliced bars in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
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Easter Magic Bars
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup salted butter (melted)
- 3/4 cup sweetened coconut (shredded)
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 14 ounce can sweetened condensed milk (whole fat)
- 1 cup Easter mini chocolate candy eggs (crushed)
- 1 cup Easter mini chocolate candy eggs (whole)
Instructions
- Preheat oven to 350°F. Line a 10.5 x 7.5-inch baking dish (or equivalent) with parchment paper and set aside.
- Add the crushed graham crackers to a large mixing bowl along with the melted butter. Mix until well combined. Press firmly into the base of the lined baking dish.1 1/2 cups graham cracker crumbs, 1/2 cup salted butter
- Sprinkle the shredded coconut over the graham cracker base, followed by both the semi-sweet and white chocolate chips.3/4 cup sweetened coconut, 1/2 cup semi-sweet chocolate chips, 1/2 cup white chocolate chips
- Drizzle the sweetened condensed milk over the coconut and chocolate chips. Top with the crushed and whole mini chocolate eggs.14 ounce can sweetened condensed milk, 1 cup Easter mini chocolate candy eggs, 1 cup Easter mini chocolate candy eggs
- Bake the magic bars for 25 minutes, or until golden.
- Allow the bars to cool completely in the baking dish before removing and slicing.
Notes
Tips and Techniques
- You can use store bought graham cracker crumbs, or crush your own. To crush whole graham crackers, break them in pieces, put them in a food processor fitted with a blade and pulse until fine crumbs are formed. If you don't have a food processor, you can put whole graham crackers in a Ziploc bag and crush with a rolling pin.
- Unsalted butter can be used. Add 1/4 teaspoon salt, if using unsalted butter.
- You can omit the coconut if you don't like it.
- Milk or dark chocolate chips can be substituted.
- Do not use evaporated milk in place of condensed milk. It will not work in this recipe.
- The sweetened condensed milk can be poured in before or after the toppings, depending on personal preference
Storage
- Store these magic bars in an airtight container at room temperature for up to 3 days, or in an airtight container in the refrigerator for up to 5 days.
- These magic bars can be frozen. Freeze baked, sliced bars in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
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