I doubt these are new to any of you but I also doubt that there is a single person out there that doesn’t like Magic Cookie Bars. These bar cookies scream “Holiday Cookie Tray” and I can’t remember a December in my life that I haven’t eaten at least one of them. The recipe I have in my recipe box (yes, I still own one of those) is torn off a can of Eagle Brand sweetened condensed milk and is so tattered you can barely read it. Good thing these are so simple I don’t really need the recipe anymore but keep it more for nostalgia purposes. One day, my kids will find it and think its a piece of history…..like from the dark ages since every piece of information they have is found courtesy of the Internet.
Let’s get back to the cookies, shall we?
These are little layers of heaven that can be adapted to anyone’s taste. Don’t care for coconut? Leave it out. Not a fan of nuts? Leave them out. Like white chocolate, add that in or substitute it for semisweet chips. The sky’s the limit with these cookies.
My version, I followed the recipe pretty much to the letter but added a tad bit more coconut and a bunch of butterscotch chips. I think next time I will get a little fancy, schmancy and use a better quality chocolate and coconut shavings.
(P.S. This week I am without a computer and have been posting on an iPad. Which is a new challenge all on its own. Please pardon any typos, autocorrect has a mind of its own and I’ve surrendered.)
Adapted from Eagle Brand
makes 24 bars
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 14 ounce can sweetened condensed milk
2 cups semisweet chocolate chips
2/3 cup butterscotch chips
1 1/3 cups sweetened flaked coconut
1 cup chopped nuts ( I used walnuts)
Preheat oven to 350 degrees. Line a 13 x 9 inch baking sheet with parchment paper.
In a small bowl, combine the graham cracker crumbs and butter until all the crumbs are moist. Press the mixture into the baking sheet being sure the bottom is covered and the layer is even. Pour the condensed milk evenly over the graham cracker mixture.
Sprinkle the chocolate chips on top of the condensed milk and then sprinkle the butterscotch chips evenly over the chocolate. Top with the coconut and nuts.
Bake in a 350 degree oven for 25 – 30 minutes or until golden brown. Cool completely before slicing. Store in a airtight container.