Description
Rhubarb Magic Bars feature a tangy rhubarb layer, sweetened condensed milk, white chocolate, coconut, and a buttery graham cracker crust. A perfect balance of flavors and textures in a simple, indulgent dessert.
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup chopped fresh rhubarb
1 can (14 oz) sweetened condensed milk
1 cup white chocolate chips
1/2 cup chopped walnuts (optional)
1 cup shredded sweetened coconut
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it.
- In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form a crust.
- Evenly spread the chopped rhubarb over the crust, ensuring it’s distributed evenly.
- Drizzle the sweetened condensed milk over the rhubarb layer, making sure it covers the fruit.
- Sprinkle the white chocolate chips and walnuts (if using) evenly over the top of the bars.
- Finish by adding a generous layer of shredded coconut to cover the entire surface.
- Bake for 30–35 minutes, or until the edges are golden and the center is set.
- Allow the bars to cool completely in the pan before cutting into 16 portions.
Notes
If you prefer a richer flavor, substitute the white chocolate chips with semi-sweet chocolate chips.
For a nut-free version, leave out the walnuts.
To make a vegan version, use coconut milk or a dairy-free condensed milk substitute and non-dairy butter.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. These bars can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 bar
- Calories: 250 kcal
- Sugar: 24g
- Sodium: 75mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
