Magic Cookie Bar Pie Sundaysupper Recipes

M&M'S® MAGIC COOKIE BAR PIE

Steps:

• Preheat oven to 350ºF. Crush the cookies into fine crumbs, either in a food processor or by hand with the cookies sealed in a large ziptop bag. Mix together the cookie crumbs and the melted butter. Firmly press the crumbs into a 9-inch pie dish, making sure to press the crust up the sides of the dish. Bake for 8 minutes, and then let cool completely before filling. Add the layers of butterscotch chips, chocolate chips, coconut, pecans, and M&M's. Pour the sweetened condensed milk over top. Bake for 30 minutes. Let cool completely (at room temperature for about an hour or in the refrigerator for about 30 minutes). Slice and serve!

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 BAR PIE

Steps:

• Preheat oven to 300°F.
• Butter a 9-inch pie plate. Melt butter and pour over graham cracker crumbs and toasted coconut in a large bowl; stir until combined. Cool slightly and press with your hands into the bottom and sides of the buttered pie plate.
• Refrigerate the crust for 15 minutes, then bake for 10 minutes or until golden brown. Cool for at least 20 minutes while preparing filling.
• Increase the oven temperature to 325°F If doing the peanut butter version of this pie, spread slightly melted soft peanut butter evenly on the crust bottom with a plastic or offset spatula.
• Evenly scatter the nuts, chocolate chips and butterscotch chips on top of the crust. Pour the sweetened condensed milk over the filling. Gently shift the pan to make sure the milk has been distributed evenly.
• Bake for 35 to 40 minutes, or until golden brown and bubbly. Transfer to a wire rack and cool completely. Chill for an hour in the refrigerator before slicing and serving.

MAGIC COOKIE BAR PIE #SUNDAYSUPPER

Steps:

• Preheat oven to 350 degrees F.
• Pour the entire can of condensed milk evenly into the graham cracker crust.
• Layer the remaining ingredients, as listed above.
• Using fingers, make sure each ingredient is leveled out.
• Place pie pan on a baking sheet (pie will bake more evenly) and bake for 35 minutes (will see the edges becoming bubbly and brown).
• Cool to room temperature on a wire rack (for 2-3 hours) Enjoy!

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 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.