Imagine a dessert that combines the irresistible crunch of Nutter Butter cookies, the creamy richness of white chocolate, and the tropical sweetness of coconut - all in one mind-blowing bar! These White Chocolate Nutter Butter Magic Bars are not just a dessert; they're a flavor explosion that will make your taste buds dance with joy. Perfect for potlucks, family gatherings, or when you simply need a decadent treat that requires minimal effort but delivers maximum deliciousness. Get ready to become the dessert hero in your kitchen with this ridiculously easy and utterly addictive recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 package (16 oz) Nutter Butter cookies
- 1/2 cup unsalted butter, melted
- 1 cup white chocolate chips
- 1 cup sweetened shredded coconut
- 1 cup chopped nuts (optional)
- 1 can (14 oz) sweetened condensed milk
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. This will help prevent the bars from sticking to the pan.
- In a medium-sized mixing bowl, crush the Nutter Butter cookies into fine crumbs. You can do this by placing the cookies in a zip-top bag and using a rolling pin, or by pulsing them in a food processor until they resemble sand.
- Pour the melted unsalted butter into the crushed cookie crumbs and mix until the crumbs are evenly coated and resemble wet sand.
- Press the cookie crumb mixture firmly into the bottom of the prepared baking pan to form a solid crust. Use the back of a measuring cup or your hands to ensure it's packed tightly and evenly.
- Sprinkle the white chocolate chips evenly over the crust, followed by the sweetened shredded coconut. If you're using chopped nuts, sprinkle them on top as well.
- Finally, pour the sweetened condensed milk evenly over the top of the layers, making sure to cover as much of the surface as possible. This will help bind the ingredients together as they bake.
- Place the baking pan in the preheated oven and bake for 25 minutes, or until the edges are golden brown and the center is set.
- Once baked, remove the pan from the oven and allow it to cool completely in the pan on a wire rack. This may take about 20-30 minutes.
- Once cooled, use the overhanging parchment paper to lift the bars out of the pan. Place them on a cutting board and cut into 16 squares or rectangles, as desired.
- Store any leftovers in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness.
Tips
- Use parchment paper for easy removal and clean cutting of your bars
- Crush cookies uniformly to create a consistent, compact crust
- Press the cookie crust firmly to ensure it holds together well
- Distribute white chocolate chips and coconut evenly for balanced flavor
- Allow bars to cool completely before cutting to get clean, neat squares
- For extra richness, toast the coconut and nuts before adding them
- Store in an airtight container to maintain freshness
- Consider chilling the bars for a firmer, more slice-able texture
- Experiment with different nut varieties for unique flavor profiles
- Don't overbake - look for golden edges and a set center
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
