Gingerbread Magic Bars Recipes

MAGIC BARS

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spray two 13 by 9-inch glass or ceramic baking dishes with cooking spray. Line each dish with a 15-inch-square piece of parchment paper, allowing the excess to overhang the sides. Spray the parchment with cooking spray.
• For the brownie layer: In a large bowl, blend together the brownie mix, vegetable oil, 1/4 cup water, espresso powder and eggs. Using a hand mixer, beat for 1 minute on medium speed. Pour the batter into one of the prepared pans. Sprinkle with the coconut and bake until a toothpick inserted about 1 inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.
• Using the excess parchment paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath to loosen it from the parchment paper. Keep the oven on.
• For the cookie layer: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars in a large bowl until fluffy. Beat in the vanilla and egg. Add the flour mixture and beat until a dough forms. Stir in the chocolate chips. Using your fingers, press the dough evenly into the bottom of the other prepared baking dish, leaving a 1/2-inch border. Bake until light golden, 14 to 16 minutes. Transfer the pan to a wire rack to cool for 30 minutes.
• Sprinkle the walnuts over the crust.
• For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla over medium-low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Pour the caramel evenly over the cookie layer. Working quickly, place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel. Refrigerate for 1 hour until the caramel has set. Allow the layers to come to room temperature, about 30 minutes. Cut into 24 bars and store airtight in a plastic container.

GINGERBREAD 7 LAYER BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Press dough in bottom of pan.
• Bake 15 minutes. Pour condensed milk evenly over surface. Sprinkle white vanilla baking chips, pecans, cranberries and coconut evenly over top. Bake 18 to 20 minutes or until bubbling along edges and coconut is lightly toasted. Cool completely on cooling rack, about 2 hours. Cut into 8 rows by 4 rows.

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 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.

BROWNIE MAGIC BARS

Steps:

• Preheat oven to 350.
• Lightly spray the bottom of a 9X13 inch pan with non-stick spray.
• Line the bottom and sides of the pan with parchment paper, extending the edges 2-3 inches beyond the pan.
• Place the butter on the parchment paper.
• Place in oven until the butter melts, about 5 minute
• Remove pan from oven and spread brownie mix evenly over the melted butter.
• Layer coconut over the brownie mix.
• Scatter chocolate and butterscotch chips evenly over coconut.
• Top with chopped nuts.
• Drizzle condensed milk over entire pan. Bake at 350 degrees for 30-35 min, until bubbling and edges are lightly browned.
• Cool for 30 minutes before removing from pan.
• Cut and serve.

GINGERBREAD MAGIC BARS

Steps:

• Cream butter until light and fluffy.
• Stir in gingersnap crumbs, flour and baking powder.
• Press evenly in bottom of 13 x 9 pan sprayed with non stick cooking spray.
• Sprinkle with coconut, then with white chocolate and cinnamon chips.
• Pour condensed milk evenly on top.
• Sprinkle with chopped pecans.
• Bake at 375 degrees fFahrenheit for 30 minutes.
• Cool completely.
• Cut into small squares.