Print

Magic Easter Layer Bars

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Magic Easter Layer Bars combine a buttery graham cracker crust with sweetened condensed milk, chocolate, coconut, nuts, and colorful Easter candies. These easy bars bake into rich, chewy layers with crisp edges and a soft, gooey center.

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1 cup sweetened shredded coconut
  • 3/4 cup chopped pecans or walnuts
  • 1 cup pastel Easter chocolate candies
  • 1/2 cup mini chocolate eggs or additional Easter candies
  • 2 tablespoons Easter sprinkles, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Combine the graham cracker crumbs and melted butter until evenly moistened. Transfer the mixture to the prepared pan and press firmly into an even layer.
  3. Pour the sweetened condensed milk evenly over the graham cracker crust, gently spreading it as needed to cover most of the crust.
  4. Sprinkle the semi-sweet chocolate chips, white chocolate chips, shredded coconut, and chopped pecans or walnuts evenly over the condensed milk. Gently press the toppings down so they make contact with the condensed milk.
  5. Scatter most of the pastel Easter chocolate candies over the top, reserving some candies and the mini chocolate eggs for decorating after baking.
  6. Bake for 25–30 minutes, or until the edges are golden and the center looks set.
  7. Immediately press the reserved Easter candies and mini chocolate eggs into the warm surface. Add Easter sprinkles while the bars are still warm, if desired.
  8. Allow the bars to cool completely in the pan. Use the parchment overhang to lift the slab from the pan, then cut into 20–24 squares or rectangles with a sharp knife.

Notes

  • For peanut butter bars, replace some of the chocolate chips with peanut butter chips.
  • Crushed Golden Oreos or chocolate sandwich cookies can be used instead of graham crackers for a different crust.
  • For nut-free bars, omit the pecans or walnuts and replace them with additional chocolate chips, coconut, or Easter candies.
  • For extra coconut flavor, increase the shredded coconut and garnish the finished bars with a little toasted coconut.
  • For cleaner slices, cool the bars completely and chill them briefly before cutting. Wipe the knife clean between cuts.
  • Store in an airtight container at room temperature for 3–4 days or refrigerate for up to 1 week.
  • Freeze individual bars or parchment-separated layers in a freezer-safe container for up to 3 months.
  • The bars can be served at room temperature or microwaved individually for a few seconds for a softer, gooier texture.

Nutrition

Find it online: https://thefamilycooking.com/magic-easter-layer-bars/