Description

These Mint Magic Bars are a rich, layered dessert with a buttery cookie crust, chocolate and mint chips, coconut, and sweetened condensed milk for that gooey finish. They’re colorful, easy to make, and perfect for holidays, St. Patrick’s Day, bake sales, or any time you’re craving a sweet minty treat!

Ingredients

1 1/2 cups chocolate graham cracker crumbs (or regular graham crackers)
1/2 cup unsalted butter, melted
1 cup sweetened shredded coconut
1 cup semi-sweet chocolate chips
1 cup mint chocolate chips (or chopped Andes mints)
1/2 cup chopped walnuts or pecans (optional)
1 (14 oz) can sweetened condensed milk

Green sprinkles or mint candies (optional for topping)

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Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or grease lightly.

Make the crust:

In a bowl, mix chocolate graham cracker crumbs with melted butter until evenly coated. Press the mixture firmly into the bottom of the prepared pan.

Layer the toppings:

Evenly sprinkle coconut, chocolate chips, mint chips, and nuts (if using) over the crust. Pour sweetened condensed milk evenly over the entire surface.

Bake:

Bake for 25–30 minutes, or until edges are golden and the center is set.

Cool completely before slicing into bars. Add green sprinkles or chopped mint candies on top while still warm, if desired.

Serve:

Slice into squares and enjoy! Store leftovers in an airtight container at room temp for 3 days or refrigerate for up to a week.

Notes

For extra minty flavor, add 1/2 tsp peppermint extract to the condensed milk before pouring.
You can use regular graham crackers if you don’t have chocolate ones—just add 1 tbsp cocoa powder to the crust.
Great for freezing! Wrap individual bars and freeze for up to 2 months.