These Nutella magic bars are an easy dessert made with a buttery graham cracker crust, sweetened condensed milk, and rich Nutella for a gooey, indulgent take on classic magic cookie bars.
Layered with classic magic bar toppings and baked until just set, these bars are soft and chewy and slice cleanly once fully cooled.
Why you’ll love this recipe:
- Easy to make: Simple layers, no mixer, and straightforward steps.
- Customizable: Swap chips, nuts, or coconut to suit your preferences.
- Make-ahead friendly: They slice best after chilling, so you can prepare them in advance.
- Crowd-pleasing: Familiar flavors with a fun Nutella twist that work for holidays, potlucks, or casual treats.
Ingredients you’ll need
Graham cracker crumbs: The base for the crust — about 11–12 graham cracker sheets, or a box of crumbs (about 1 1/2 cups).
Unsalted butter: Melted butter binds the crust and adds richness. Salted butter can be used if needed.
Granulated sugar: A small amount to sweeten the crust; you can omit it if you prefer.
Baking chips (2 cups total): Use any combination totaling 2 cups. Butterscotch and white chocolate pair nicely with Nutella.
Sweetened flaked coconut: Adds texture and balances the gooey topping; optional if you dislike coconut.
Chopped nuts: Pecans or hazelnuts work well; omit or swap for walnuts if desired.
Nutella: Mixed with sweetened condensed milk for a chocolate-hazelnut topping.
Sweetened condensed milk: Binds the layers and creates the classic gooey, chewy magic-bar texture.
How to make your bars
- Combine graham cracker crumbs, melted butter, and granulated sugar until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 13- by 9-inch baking dish to form an even crust.
- Layer the baking chips and coconut evenly over the crust.
- Warm the Nutella briefly so it loosens, then stir in the sweetened condensed milk until smooth and pourable.
- Pour the Nutella-condensed milk mixture evenly over the chips, coconut, and nuts.
- Bake until the edges are just bubbling and any exposed coconut turns golden brown.
Allow the bars to cool completely (refrigerating for a few hours or overnight helps them firm up for clean slices), then cut and serve.
Recipe notes and tips
Warming the Nutella: Briefly heat Nutella to loosen it before mixing with condensed milk. If the combined mixture firms up while stirring, microwave for 10–15 seconds until pourable.
Doneness: These bars won’t bubble dramatically because of the Nutella; they’re done when the edges are lightly bubbling and exposed coconut is golden.
Cooling before slicing: Chill the bars to firm them up so they slice neatly — a few hours in the refrigerator or overnight works best.
Pan prep: Line the pan with parchment paper for easy lifting, and grease the edges well since sweetened condensed milk can stick and caramelize.
Storage and freezing
Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in an airtight container for up to 1 week.
Freezer: Freeze for up to 2 months. To prevent sticking and misshaping, freeze sliced bars on a wax-paper-lined sheet until firm, then transfer to an airtight container.
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Did you make these Nutella Magic Bars? Leave a comment and rating below, and share a photo on Instagram—tag @theitsybitsykitchen so the author can see!
Nutella magic bars are a quick, customizable dessert with a gooey, chewy texture that’s perfect for gatherings.
Dessert
American
- 1 1/2 cups graham cracker crumbs from 11 to 12 sheets
- 8 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 1 cup butterscotch chips
- 1 cup white chocolate chips
- 1 cup sweetened flaked coconut
- 1/2 cup chopped pecans or hazelnuts
- 2/3 cup Nutella
- 14 ounces sweetened condensed milk
- Preheat the oven to 350°F. Spray a 13- by 9-inch baking dish with cooking spray. Line the pan with parchment if you want an easy lift, but grease the edges well since sweetened condensed milk can stick.
- Stir graham cracker crumbs, melted butter, and sugar until the crumbs are evenly moistened. Press firmly into the bottom of the prepared pan to form an even crust.
- Layer butterscotch chips, white chocolate chips, coconut, and chopped pecans evenly over the crust.
- Warm Nutella for 10–15 seconds until slightly loosened, then stir in the sweetened condensed milk. If the mixture firms up, heat another 10–15 seconds until pourable.
- Pour the Nutella-condensed milk mixture evenly over the layered toppings.
- Bake 25–30 minutes, until the edges are just bubbling and any exposed coconut is golden. Cool completely before slicing; refrigerate for a few hours if you want firmer bars for clean cuts.
- Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
- To freeze, set sliced bars on a wax-paper-lined sheet until firm, then transfer to airtight containers; freeze up to 2 months.
- Grease the pan well: Sweetened condensed milk can caramelize and stick to the edges, so grease generously.
- Chip choices: Substitute any chips as long as you keep 2 cups total — all chocolate, all butterscotch, or a mix.
- Optional ingredients: Omit coconut or nuts if you prefer, or swap pecans for walnuts.