Tropical Magic Bars

Tropical Magic Bars are soft and chewy, perfect for snacking or gifting! Loaded with dried mango and pineapple, shredded coconut, and white milk chocolate on a golden graham crust, they will surely hit the sweet spot!

Magic bars are among my favorite sweet treats, along with ube crinkles, coconut macaroons, and buttery silvanas. They're a type of dessert in which the ingredients are layered one on top of the next in a pan and then baked until soft and chewy with a bit of crunch.

These tropical cookie bars are hard to resist. They're loaded with toasted nuts, shredded coconut, chocolate chips, and condensed milk on a buttery graham crust. They're seriously addictive!

Ingredient substitutions

The cookie bars are not only delicious but versatile, too. While the buttery graham crust that acts as the base and the sweetened condensed that glues everything together are essential components, the rest of the ingredients are fair game.

While the recipe below is fantabulous, and dried mangoes, pineapples, coconut shavings, and candied lime peels work well, you can experiment with other options. Check out my suggested substitutions below, and pick your favorite combinations!

• Dates, golden raisins, or sultanas
• Dried fruits such as papaya, jackfruit, or guava
• Toasted nuts such as walnuts, pecans, pili, or cashews
• Replace the condensed milk with caramel sauce or dulce de leche
• Swap the shredded coconut with ¼ cup quick-cook oats

How to make candied citrus peels

The candied peels make these tropical cookie bars extra special, in my opinion. The delicious medley of sweet and sour provides a refreshing contrast to the rich, chocolatey flavors. You can buy them at specialty stores or make them from scratch. Try citrus fruits such as calamansi, orange, dalandan, or lemon.

1. In a small pot over medium heat, bring 2 cups water to a boil. Add the lime peels and boil for about 10 minutes. Drain the water and repeat the process two more times.
2. Fill the pot again with 1 cup of water and 1 cup of sugar, stirring to combine. Boil over medium-low heat until the sugar is dissolved.
3. Add the lime peel. Cook for 5 to 10 minutes or until the syrup is reduced and the peels are soft. Drain the peels and cool. Toss in ¼ cups sugar.
4. Remove the coated lime peels from the sugar and arrange in a single layer on a baking sheet to cool and dry thoroughly. Cut into small pieces to use in the recipe or store in an airtight container.

How to make graham cracker crumbs

Like in calamansi cheesecake bars, the buttery graham cracker crust is another component of these dessert treats that makes them super yummy. You can buy ready graham cracker crumbs from the store or crush the crackers yourself using either of the two methods below.

• Crumble the crackers and place them in a food processor. Pulse a few times until they turn into fine crumbs.
• Alternatively, break the crackers into pieces and place them in a ziplock bag. Run a rolling pin over the bag on a flat surface until the crackers are crushed into fine crumbs.

Assembly

These tropical cookie bars are sure to hit the sweet spot. They're the perfect snack to bring to potlucks and parties or to give as homemade gifts. They're so simple to make that you can have a batch ready in a cinch. Prepare the crust, layer the toppings, and pop them in the oven until golden yet soft and chewy. Easy peasy 🙂

How to store

• Store the bars in an airtight container or resealable bag. They'll keep at room temperature for about 3 to 5 days, depending on ambient temperatures.
• For longer shelf life, refrigerate for up to one week or freeze for up to three months. If freezing, place a sheet of parchment between slices to prevent them from sticking together.
• When ready to enjoy, thaw overnight in the refrigerator or a few hours on the counter. Warm the thawed bars in the microwave for about 20 to 30 seconds to make them soft and gooey.