MAGIC BARS
Provided by Giada De Laurentiis
Categories dessert
Time 4h20m
Yield 24 bars
Number Of Ingredients 20
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.
MAGIC COOKIE BARS FROM EAGLE BRAND®
This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 36
Number Of Ingredients 6
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.
Nutrition Facts : Calories 167 calories, Carbohydrate 13.9 g, Cholesterol 10.7 mg, Fat 9.8 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 63.8 mg, Sugar 10.8 g
MAGIC BARS
Make and share this Magic Bars recipe from Food.com.
Provided by Graybert
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter, sprinkle crumbs over butter.
- Make this in a 9x13 pan.
- Layer chocolate chips, coconut, nuts and condensed milk.
- Press down lightly, and bake in oven at 350 F for 25-30 minutes or until lightly brown.
Nutrition Facts : Calories 1102.5, Fat 71.9, SaturatedFat 34.6, Cholesterol 90.5, Sodium 528.4, Carbohydrate 113.1, Fiber 8.1, Sugar 88.9, Protein 14.2
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
POMEGRANATE MAGIC BARS
Pomegranates make dessert festive and bright with a burst of juicy sweetness. These pomegranate bars are no exception. -Lisa Keys, Kennett Square, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Line a 13x9-in. pan with parchment paper, letting ends extend up sides. Lightly grease parchment with cooking spray. In a food processor, combine flour, sugar and cocoa; pulse until combined. Add butter; pulse until mixture appears sandy. Add egg and vanilla; pulse just until combined. Press dough into prepared pan., Sprinkle dough with sesame seeds. Bake until top appears dry and toothpick comes out clean, 20-25 minutes. Remove from oven; sprinkle evenly with coconut, almonds and chocolate chips. Pour condensed milk evenly over top; return to oven. Bake until golden brown, 25-30 minutes. Cool on wire rack 10 minutes., Sprinkle with pomegranate seeds; press gently into warm topping with back of a spoon. Cool completely in pan on wire rack. Lifting with parchment, remove from pan. Cut into bars.
Nutrition Facts : Calories 176 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 55mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
MATZO MAGIC BARS
This is my Passover take on the classic Midwest potluck staple, magic bars (also known as 7-layer bars). They typically have a graham cracker crust with butterscotch chips, chocolate and nuts. To make them kosher for Passover, I'm using matzo meal for the crust combined with coconut oil to make them firm and give them a hint of coconutty flavor, and I'm including my favorite, peanut butter chips, and rainbow chips for a pop of color. Dried fruits add bits of brightness, and sweetened condensed coconut milk brings everything together into a deliciously chewy bite.
Provided by Molly Yeh
Categories dessert
Time 2h50m
Yield 12 bars
Number Of Ingredients 12
Steps:
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Grease the bottom and sides of a 9-inch square baking pan with cooking spray. Line the pan with a strip of parchment paper to overhang on two sides by 2 inches.
- In the prepared baking pan, add the matzo meal, sugar, and salt. Pour the coconut oil over the matzo mixture and gently stir to combine. Then, using a spatula or the flat bottom of a glass or dry measuring cup, pat down the matzo into an even layer to form a crust.
- Top with the dried cherries in an even layer, then top with a layer of your preferred dairy-free chocolate, peanut butter and/or vegan rainbow chips. Sprinkle on the pistachios and coconut flakes. Open the can of condensed coconut milk, pour in the vanilla and stir gently to combine. Pour the condensed coconut milk evenly over the bars.
- Bake until the coconut is toasted and golden all over and the bars are set, 25 to 30 minutes. Garnish with the sprinkles and cool completely in the pan. Chill in the fridge for at least 1 hour before cutting into 16 bars. Store in the refrigerator in an airtight container.
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