Nutty and chocolatey, these Reese's magic bars are one delicious sweet treat! With an Oreo base, layered with condensed milk, chocolate chips, Reese's peanut butter cups, coconut and peanuts, these bars are wonderfully sweet and rich.
Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper or spray it with nonstick spray. Set aside.
Place the Oreo cookies in a food processor and pulse until the cookies turn into crumbs.
3 cups Oreo cookie crumbs
In a medium bowl, combine the melted butter and Oreo cookie crumbs together. Mix thoroughly.
½ cup unsalted butter
Pour the crumb mixture into the prepared pan and press it tightly in the pan to form a crust.
On top of the crust, layer the sweetened condensed milk, 1 cup of chocolate chips, peanut butter cups, coconut, and peanuts, in order.
14 ounces sweetened condensed milk, 1¼ cups dark chocolate chips, 1 cup mini Reese’s peanut butter cups, ½ cup unsweetened shredded coconut, ½ cup honey roasted peanuts
Bake for 25-30 minutes or until the top is golden brown.
In a microwave safe bowl, melt the remaining ¼ cup of dark chocolate chips. Drizzle over the warm bars.
Let the bars cool completely before slicing and serving.
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Notes
Instead of using classic Oreo cookies for the crust, mix it up and try peanut butter or chocolate-filled Oreos.
If you can’t find mini Reese’s peanut butter cups, use 1 cup of chopped Reese’s cups (any kind).
To easily remove the cookie bars, line the baking pan with parchment paper and leave a little extra to slightly hang over the edges. When the bars are cool, pull up on the parchment paper edges to remove the bars from the pan, place onto a cutting board, slice, and serve.
Place the pan in the refrigerator prior to cutting to quickly cool the bars. Be careful if using a glass pan - hot glass in the refrigerator can shatter.
Storage: Store Reese's magic bars in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.