[Photograph: Yvonne Ruperti]

We all know that there's little need to fuss with the classic magic bar. The combination of buttery graham crumbs, coconut, walnuts, and chocolate chips all bound together by condensed milk is perfection in and of itself—not to mention how freakin' mindless it is to make. Just press the crumbs into the pan, layer in the goods, and bake. When something is that good and that simple, it's easy to get lazy and just go with the same old routine. These chocolaty bars are worth the change up.

By keeping the same simple magic bar recipe but making just a few ingredient changes, you end up with something right up a chocoholic's alley. Switch out the standard graham cracker crust for crushed chocolate wafer cookies (my favorite is Nabisco Famous wafers) and you're off to a dark and decadent start. Layer handfuls of two kinds of chocolate, milk and bittersweet, for some serious chocolate flavor that stays gooey from the condensed milk. For the nut layer, chopped almonds are an awesome complement for the coconut and give these bars a decidedly Mounds/Almond Joy vibe. A bar cookie that tastes like my favorite candy bar? Now that's what I call magic.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and One Bowl Baking columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.


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