Recipe for magic bars – a crunchy biscuit base, topped with a soft chocolate layer, chewy coconut and crunchy golden granola

200g Digestive Biscuits
100g butter, melted
2 cups (175g) milk chocolate, roughly chopped
1 cup coconut flakes
1 cup flaked almonds
1 cup plain granola
385g tin condensed milk

How to
Line a 20 x 20cm baking tin with greaseproof paper. Preheat your oven to 160°C.

Crush the digestive biscuits into fine crumbs using a food processor or rolling pin.

Pour the melted butter into the prepared tin. Sprinkle over the digestive biscuit
crumbs evenly.

Sprinkle over the chocolate chunks, coconut flakes, flaked almonds and granola in that order.

Lastly pour the condensed milk over evenly, then bake for 30 minutes.

Allow the Magic Bars to cool in the tin for 10 minutes, then remove and cool completely before slicing into squares.


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This recipe and photo provided by and copyright to Astrid Field from the Sweet Rebellion. Visit The Sweet Rebellion website, and see more of her delectable sweet treat recipes