Pink Magic Bars
Pink Magic Bars are a vibrant, sweet treat featuring a crunchy graham cracker crust, chewy coconut, creamy white chocolate, and a pink-tinted condensed milk layer. Perfect for celebrations or any time you want a colorful and delicious dessert.
Servings: 12 servings
Ingredients
- 1 1/2 cups graham cracker crumbs ensure -certified or use digestive biscuits as an alternative
- 1/2 cup unsalted butter melted
- 1 1/2 cups shredded sweetened coconut
- 1 cup white chocolate chips check for -certified or use -friendly white chocolate
- 14 oz sweetened condensed milk use a -certified brand or homemade version
- 1 teaspoon vanilla extract
- Pink food coloring natural or artificial, depending on preference
- 1/2 cup chopped nuts such as almonds or pistachios, ensure no cross-contamination, optional
Instructions
- Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly moistened and the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9x13-inch baking pan, creating an even, compact layer.
- Sprinkle the shredded sweetened coconut evenly over the graham cracker crust.
- Scatter the white chocolate chips over the coconut layer.
- In a small bowl, combine the sweetened condensed milk with vanilla extract and a few drops of pink food coloring. Stir well until the color is evenly distributed and the mixture has a lovely pink hue.
- Carefully pour the pink sweetened condensed milk mixture over the layered ingredients in the pan. Use a spatula to spread it evenly across the top, ensuring all layers are covered.
- If you’re using nuts, sprinkle them evenly over the top.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are golden and the top is set but still slightly soft.
- Remove the bars from the oven and allow them to cool completely in the pan. Once cooled, refrigerate for at least 1 hour to help them firm up, making slicing easier. Cut into squares or rectangles and serve.
Equipment
- 9x13-inch baking pan
- Mixing Bowl
- Spatula
- Oven
Notes
Use parchment paper to line your baking pan for easy removal and cleanup. For a natural pink color, consider using beet juice powder or freeze-dried raspberry powder instead of artificial food coloring. Press the crust firmly to prevent crumbling. Don’t skip refrigerating the bars before slicing; it helps the layers set perfectly. Lightly toast the shredded coconut for a crunchier texture. Ensure all ingredients are -friendly if required.