Sourdough Magic Chocolate Bars Recipe

Yield: bars

Prep Time: 10

Cook Time: 30

Rest Time: 2

Total Time: 2 40

Sourdough Magic Chocolate Bars bring back all the flavors of a classic dessert, featuring homemade sourdough graham crackers, layers of chocolate chips, coconut, and more.

5 from 1 vote

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Equipment

Ingredients

230 grams sourdough graham crackers about 12 crackers
113 grams unsalted butter, melted 1/2 cup
130 grams chocolate chips 3/4 cup
130 grams butterscotch chips 3/4 cup
90 grams pecans, chopped 3/4 cup
120 grams sweetened shredded coconut 1 1/4 cups
396 grams sweetened condensed milk 14 ounces

Instructions

Preheat the oven to 350 degrees F. Then line a 9 inch x 13 inch baking dish with parchment paper. This will help for easy removal later on!
To a food processor, add sourdough graham crackers and mix on high for about 1 minutes, or until the graham crackers are finely crushed. Pour in the melted butter and mix until incorporated. Compared to store bought graham crackers, the mixture will be a little greasy, not as sand-like, this is normal!
The number of Sourdough Graham Crackers can vary depending on how big each cracker is. Use a kitchen scale for consistent results.
230 grams sourdough graham crackers, 113 grams unsalted butter, melted

This can also be done by placing the graham crackers in a large ziplock bag and smashing them with a rolling pin until fine. Continue by pouring the crushed graham crackers into a bow and mix with the melted butter until combined.

Pour the sourdough graham cracker mixture into prepared baking dish in an even level, then use a flat surface, like the back of a measuring cup, to press down the graham cracker crust so that it isn't crumbly. Use your finger to press in the corners, and make sure all along the edges are pressed in as well.
Next, sprinkle the chocolate chips, butterscotch chips and chopped pecans on top of the graham cracker crust in an even layer, then top that with the coconut flakes. Make sure to break up any clumps in the coconut. **Variations below!
130 grams chocolate chips, 130 grams butterscotch chips, 90 grams pecans, chopped, 120 grams sweetened shredded coconut
Lastly, drizzle the sweetened condensed milk over the entire thing.
396 grams sweetened condensed milk
Bake at 350 degrees F for 30-35 minutes, or until the top is golden brown and the coconut is starting to golden up.
Allow the Sourdough Magic Bars to cool for at least 2 hours before slicing, other it will be a gooey mess, trust me! Enjoy!

Notes

Variations

You can skip the pecans or swap them out for walnuts or pistachios, or use all three kinds of nuts. You could also add a sprinkle of brown sugar to the graham cracker crust before baking to give it a richer, caramel-like flavor.

If you prefer, you can leave out the butterscotch chips and use more chocolate chips, or replace them with white chocolate chips, peanut butter chips, and so on.

How to Store

To keep your Sourdough Magic Chocolate Bars fresh, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them. Wrap the bars tightly in aluminum foil or plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to three months.

When you're ready to enjoy them again, simply let them thaw at room temperature for a few hours or overnight. To maintain their chewy texture, avoid using cooking spray or storing them in a baking pan directly.

This recipe card was updated on 03/10/26.

Nutrition

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