Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine graham cracker crumbs, brown sugar and butter into a robot coupe.
Pulse until thoroughly combined. Scrape down the sides and bottom of the bowl.
Line *square baking pans with parchment paper. Lightly coat with non-stick spray, ensuring all corners are coated.
Spread crust mixture evenly into *one baking pan, gently pressing into the pan to avoid air pockets, ensuring all corners are coated and the height of the crust is even across the pan.
Combine coconut, chocolate chips and pecans into a stainless-steel bowl. Gently toss together until ingredients are evenly distributed throughout the mixture.
Pour the sweetened condensed milk over the coconut mixture and gently mix together until all ingredients are evenly mixed.
Spread coconut mixture evenly over the crust, gently pressing into the pan to avoid air pockets, ensuring all corners are covered and that the height is even across the pan. Tap pan on countertop to help remove any air pockets.
Set aside for 30 minutes to ensure the milk fully absorbs into the bars.
Place into a 275°F oven, low fan. Bake for 20 minutes.
Carefully rotate the pans to ensure even cooking. Continue baking until the top is evenly golden brown, and a cake tester comes out clean when inserted into the center of the pan, about 18-22 minutes.
Remove from the oven. Cool completely. Best practice is to cool overnight.
Flip cooled magic bars onto a large cutting board.
Cut in half horizontally. Cut each horizontal half in half vertically, creating 4 equal squares.
Cut each of the 4 squares in half horizontally, then vertically, creating sixteen 3" squares.
SERVICE | Transfer to clean airtight food storage containers. Cover, label, date and store for service.
FREEZING | Place magic bars onto parchment lined sheet trays, ensuring they do not touch. Cover and freeze overnight.
Transfer frozen magic bars to clean airtight food storage containers. Cover, label, date and store frozen.