_magic Cookie Bars Recipes

MAGIC COOKIE BARS I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Into bottom of 9 x1 3 pan pour melted margarine. Sprinkle crumbs evenly over melted margarine, chopped nuts over crumbs, then distribute chocolate chips over nuts. Add the coconut and pour milk over all.
• Bake 25 minutes or until lightly browned on top. Cool 15 minutes before cutting into finger length bars.

MAGIC COOKIE BARS FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
• Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
• Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

MAGIC BARS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Combine the melted butter and graham cracker crumbs in a small bowl with your hands (the mixture should hold together when squeezed). Pour the mixture into the prepared dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs, then sprinkle the chocolate chips, butterscotch chips, pecans and coconut over the milk.
• Bake until the sides are golden brown and begin to pull away from the dish, 30 to 40 minutes. Let cool completely in the dish. Cut into 48 small pieces (they are rich). The cookies can be refrigerated in an airtight container for up to 3 days.

MAGIC COOKIE BARS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted margarine into a 9x13-inch pan. Sprinkle the graham cracker crumbs evenly over the margarine. Place the chopped nuts over the crumbs, and scatter the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top.
• Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes, then cut into desired sized bars.

MAGIC COOKIE BARS

Steps:

• Heat oven to 350 degrees. Butter a 13- by 9-inch baking pan. Line it with parchment, leaving a 2-inch overhang on two sides.
• In a food processor, process the graham crackers until finely ground. (You should have about 2 3/4 cups.) Add brown sugar, baking powder and salt and pulse to combine. While machine is running, add butter and egg and process until the crumbs are completely moistened and large clumps have formed.
• Tip the graham cracker mixture out into the prepared pan. Crumble the mixture to divide it evenly across the bottom of the pan, then use your fingers to spread it out into an even layer, lightly pressing it into the pan. Bake the crust until it is set and dry, about 15 minutes.
• Pour the sweetened condensed milk evenly over the crust and spread it out into an even layer. Sprinkle half the chocolate and half the pecans evenly over the surface. Sprinkle the coconut on in an even layer. Then sprinkle the remaining chocolate and nuts evenly over the top.
• Bake until toppings are evenly golden brown, about 25 to 30 minutes. Let cool in the pan on a wire rack. To serve, lift the bar out of the pan using the parchment overhang, transfer it to a cutting board and cut into 15 bars.

SEVEN LAYER MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
• Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
• Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

ORIGINAL MAGIC COOKIE BAR

Steps:

• Preheat oven to 350°F.
• Combine graham crumbs with butter; press evenly onto parchment paper-lined 13x9 inch baking pan.
• Pour condensed milk (Eagle Brand) evenly over crumbs crust.
• Sprinkle with pecans, chocolate chips and coconut; press down firmly.
• Bake for 25 to 30 minutes or until lightly browned. Cool thoroughly and cut into bars. Store loosely covered at room temperature.
• 7 Layer Magic Cookie Bar: add 1 cup butterscotch chips to toppings.
• Heavenly White Chocolate Toffee Bar: use as topppings 1 package white chocolate chips, 1 cup sweetened flaked coconut, 1/2 cup sliced almonds, toasted and 3/4 cup toffee bits.

MAGIC COOKIE BARS RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 350 F. Line a 13x9 inch baking dish with parchment paper so the parchment hangs over on the two longest sides. Generously grease with butter.
• Use a food processor to grind the graham cracker into a semi-fine meal.
• Add the brown sugar and pulse several times to incorporate.
• With the processor running, slowly add the 1/2 cup butter until well combined.
• Add the graham cracker mixture to the prepared pan, pressing firmly to create an even crust on the bottom.
• Pour the sweetened condensed milk over the crust and smooth in an even layer with a silicone spatula.
• Sprinkle half of the chopped chocolate, half of the butterscotch chips, and half the pecans evenly over the condensed milk.
• Sprinkle the coconut flakes over the mixture in an even layer.
• Sprinkle the remaining chocolate, butterscotch, and nuts evenly over the coconut.
• Sprinkle the flaky sea salt evenly over the mixture.
• Bake for 28 to 32 minutes, or until the toppings are slightly golden brown.
• Remove from the oven and cool on a wire rack, about 15 minutes.
• Use the excess parchment to lift the bars from the baking dish. Cut into equal size pieces, 12 to 24 bars, depending upon preference, and serve.

MAGIC COOKIE BARS

Steps:

• Preheat oven to 325°F . Line a 8x8-inch baking pan.
• In small bowl, combine graham cracker crumbs, oatmeal, brown sugar, and butter; mix well.
• Press crumb mixture firmly on bottom of baking pan.
• Sprinkle chocolate chips, coconut and pecans on top. Pour the condensed milk evenly.
• Bake for 20 - 25 minutes until slightly golden on top.
• Cool for 15 minutes before removing from pan.

MAGIC COOKIE BARS

Steps:

• In a 9x13 pan, evenly distribute the ingredients in the order listed, one at a time.
• Bake at 350 for 25 minutes Cool 15 mins and cut into bars.

MAGIC COOKIE BARS

Steps:

• Stir together vanilla wafers, melted butter and vanilla.
• Press onto bottom of greased and floured 13X9 inch baking pan.
• Sprinkle coconut, chocolate chips and butterscotch chips over top.
• Pour sweetened condensed milk over top; sprinkle with nuts.
• Bake at 350 degrees for 20 to 27 minutes, or until edges are lightly browned.
• Cool. Cut into bars.
• Store, covered, in refrigerator.

MAGIC COOKIE BARS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the graham cracker crumbs and melted butter, mix well an press mixture into the bottom of one 18x26 inch pan. Pour the sweetened condensed milk over the crust. Layer the chocolate chips, coconut and nuts on top. Press down gently into the "goo".
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until lightly brown. Let cookies cool completely before cutting into 2x2 inch squares.

MAGIC COOKIE BARS

Steps:

• Preheat oven to 350° (325° for glass dish).
• In 13 x 9-inch baking pan, melt margarine in oven.
• Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs.
• Layer evenly with remaining ingredients; press down firmly.
• Bake 25 minutes or until lightly browned, cool.
• Chill if desired.
• Cut into bars.
• Store loosely covered at room temperature.
• Variations; 7-Layer Magic Cookie Bars: Substitute 1 cup (6 ounces) butterscotch flavored chips for 1 cup semi-sweet chocolate chips and proceed as directed above.
• Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.
• Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.
• Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.