2 ½cupssemisweet chocolate chips divided in half (1 1/4 cup portions)
1 ½cups(90 g) shredded coconut
Unwrap butter and place in 13-inch x 9-inch pan. Place pan, with butter, in the oven and preheat the oven on to 350* F. Melt the butter in the pan while preheating (5 to 10 minutes).
Once the butter is melted, remove pan from oven and evenly sprinkle the graham cracker crumbs over the melted butter. Press the graham cracker butter mixture into the pan using the back of a spoon or bottom of a measuring cup.
Pour sweetened condensed milk over the crumb layer. Spread by tilting the pan slightly or using an offset spatula (it's okay if it's not perfect).
Sprinkle 1 1/4 cup of the chocolate chips over the sweetened condensed milk. Sprinkle all of the shredded coconut on top (most of the chocolates will be covered). Finish layering with the remaining chocolate chips.
Bake bars at 350* F for 25-30 minutes or until the coconut is golden brown. Remove bars from oven and cool completely. Cut using a sharp knife. Wipe the knife clean after each cup to keep the bars clean.
Storing magic cookie bars: Store in an airtight container at room temperature for up to 5 days.Freezing bars: Let bars cool completely and cut. Place bars in an airtight container with parchment paper between layers. Freeze for up to a month. Defrost in the refrigerator before bringing to room temperature and serving.Suggested tools:9x13 baking pan - This pan is perfect for baking dessert barsFood processor : This handy tool helps crush graham crackers into fine crumbs.