Easter Magic Cookie Bars are a heavenly, gooey Easter dessert made with a golden oreo cookie crust, sweetened condensed milk, and layers of shredded coconut, chocolate chips, and mini eggs.
Ingredients
1 ½cupscrushed Golden OREO cookies
½cupunsalted buttermelted
1can14 ounces sweetened condensed milk
1cupunsweetened shredded coconut
½cupsemi-sweet chocolate chips
½cupmilk chocolate chips
2cupscrushed Mini Eggs or Hershey's Eggies
Instructions
Preheat oven to 350°F. Line an 8” x 8” baking pan with parchment paper and set aside.
In a small mixing bowl, stir to combine Golden OREO crumbs and melted butter.
Press the crumb mixture firmly and evenly into the bottom of the parchment-lined baking pan.
Pour the sweetened condensed milk over the crust and use a spatula to smooth it out evenly.
Sprinkle shredded coconut evenly over the top, followed by the chocolate chips and crushed mini eggs.
Use a spatula to gently push all ingredients down into each other. Don’t press too hard – you don’t want to break the Golden OREO crust.
Bake for 10 minutes, then remove the pan from the oven, cover with aluminum foil and bake for an additional 15 minutes, or until edges are slightly golden. (25 minute bake time total)
Allow the bars to cool fully before slicing and serving. I recommend letting them cool on the countertop for one hour then placing them in the refrigerator for 3 hours (or overnight) to chill--this will help you slice them into perfectly square cookie bars.
Notes
OREOs: About 25 golden OREOS pulsed in a food processor to fine crumbs. Crushing them by hand won’t get them into a fine enough crumb for creating the perfect crust. If you don't have a food processor you can use graham cracker crumbs instead.MINI EGGS: The best way to crush the Mini Eggs or Eggies is to place them in a large sealed food storage bag, place the bag on the counter then use a rolling pin or the back of a strong kitchen spoon to break them into pieces. STORAGE: Store bars in a sealed food storage container at room temperature for up to 4 days or in the fridge for up to a week. To help bars not stick together, place a sheet of parchment paper between layers.