PEANUT BUTTER MAGIC BARS
Layered bar recipe includes chocolate chunks, toffee bits, coconut and peanut butter with candy-coated chocolate pieces for a festive touch.
Provided by Pam Cooking Spray
Categories Trusted Brands: Recipes and Tips
Time 1h
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Line 13x9-inch baking dish with aluminum foil; spray foil with cooking spray.
- Combine sweetened condensed milk and peanut butter in small bowl; set aside. Combine crumbs and Parkay until blended in second bowl. Press crumb mixture into bottom of dish.
- Sprinkle crust with chocolate chunks, toffee bits and coconut. Pour peanut butter mixture evenly over coconut. Sprinkle with chocolate pieces.
- Bake 20 to 25 minutes or until bubbly and golden brown. Cool completely. Lift from dish, remove foil and cut into 30 bars.
Nutrition Facts : Calories 157.7 calories, Carbohydrate 18.9 g, Cholesterol 6.3 mg, Fat 8.6 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 3.8 g, Sodium 109.1 mg, Sugar 14 g
PEANUT BUTTER PRETZEL MAGIC BARS
These Peanut Butter Pretzel Magic Bars are a MUST for your next party! Think: Super Bowl, office party, or birthday. They have a pretzel crust with layers of peanut butter, chocolate, coconut, and sweetened condensed milk topped with more pretzels.
Provided by Cindy Rahe
Categories Dessert Baking Freezer-friendly Kid-friendly Make-ahead
Time 4h20m
Yield 25
Number Of Ingredients 8
Steps:
- Prep pan: Preheat the oven to 350°F. Line an 8x8-inch square baking pan with foil, allowing a couple inches to overhang down the side of the pan. Generously, coat with cooking spray or brush with melted butter. Set aside. If using a glass baking dish, lower the oven temperature to 325°F.
- Bake the crust: Bake the crust until it feels firm to the touch and is slightly golden around the edges, about 10 minutes.
- Cool: Remove the bars from the oven and cool on a cooling rack for 1 1/2 hours. Take out of the pan and remove foil. Continue cooling on rack for an additional 1 hour. Once bars reach room temperature, wrap in plastic wrap and chill in refrigerator for 2 hours or overnight. This will ensure that the bars slice cleanly with the least amount of crumbling. You can cut them once they've cooled to room temp, but the crust may crumble.
- Serve and store: Once the bars are chilled, slice into 16 squares and serve. Store leftover magic bars in an air-tight container in the refrigerator for 7 days or at room temperature for 5 days.
MAGIC BARS
These sweet little treats are so easy to make and take just 15 minutes to put together. The graham cracker crumbs and sweetened condensed milk magically come together to make an ooey-gooey bottom layer.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 48 bars
Number Of Ingredients 7
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.
PEANUT S'MORES MAGIC BARS
These gooey treats bring the campfire indoors. Toasted marshmallows are the perfect, pillowy topper for the ultimate bar packed with chocolate and peanuts.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 24 squares
Number Of Ingredients 7
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch broiler-proof baking dish with foil, leaving a 2-inch overhang on both sides. Butter the foil.
- Pulse 14 of the graham crackers into fine crumbs in a food processor. Combine the melted butter and graham cracker crumbs in a medium bowl with your hands (the mixture should hold together when squeezed). Transfer the mixture to the prepared baking 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, peanut butter chips, and peanuts over the condensed milk. Break the remaining 4 graham crackers into chunks and sprinkle evenly over the top.
- Bake until the sides are golden brown and begin to pull away from the baking dish, 30 to 35 minutes. Remove from the oven, and turn the broiler on. Scatter the marshmallows over the top of the bars and put the dish under the broiler until the marshmallows are dark golden and toasted, 3 to 4 minutes. Let cool completely then refrigerate to set, about 1 hour. Using the foil liner as handles, pull the bars out of the baking dish; remove the foil. Cut the bars into 2-inch squares.
(GLUTEN FREE) MAGIC COOKIE BARS
I did a combination of two recipes, peanut butter cookies with three ingredients and magic cookie bars. My brother-in-law loves magic cookie bars but is now gluten-free. I have been trying to come up with desserts for him so he doesn't feel left out. This is an amazing dessert and will stay fresh for days...if they last that long in your house! Perfect for Passover - no flour!
Provided by Jewels
Categories Desserts Cookies Bar Cookie Recipes
Time 1h55m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
- Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
- Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
- Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
- Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
- Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 46.8 g, Cholesterol 25.3 mg, Fat 23 g, Fiber 2.9 g, Protein 10.1 g, SaturatedFat 7.3 g, Sodium 163.3 mg, Sugar 38.1 g
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- Preheat oven to 350°F. Line 13x9-inch baking dish with aluminum foil; spray foil with cooking spray.
- Combine sweetened condensed milk and peanut butter in small bowl; set aside. Combine crumbs and Parkay until blended in second bowl. Press crumb mixture into bottom of dish.
- Sprinkle crust with chocolate chunks, toffee bits and coconut. Pour peanut butter mixture evenly over coconut. Sprinkle with chocolate pieces.
- Bake 20 to 25 minutes or until bubbly and golden brown. Cool completely. Lift from dish, remove foil and cut into 30 bars.
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