Magic Cookie Bars
I had one of those cans of sweetened condensed milk in my cupboard and wasn’t sure what to make with it. So oddly enough I had googled sweetened condensed milk but wasn’t seeing anything that rang my bell. Then on the can I found a recipe that looked pretty interesting. So I had to try it and low and behold, had I known how SSSSimple this recipe was I wouldn’t have waited so long.
Magic Cookie Ingredients
It is beyond simple. At first when it came out of the oven I thought I should have doubled the graham cracker crust, and doubled the walnuts. However, upon letting these bars set and waiting another day for it’s mighty sweetness to subside on my palate, I can say that maybe (and only maybe) up the nuts if you are a nut freak like myself. Or if you are a fudge connoisseur, this recipe is just what the doctor ordered as is.
MAGIC COOKIE BARS
1 1/2 cups Graham Cracker crumbs
1/2 cup butter melted (I used unsalted)
1 – 14 ounce can of Sweetened Condensed Milk
Sweet Drizzle
2 cups of semi sweet chocolate chips
1 1/3 cups flaked coconut (I used 1 1/2 because I couldn’t read)
1 cup chopped nuts (I used walnuts but I am going to use almonds next time!)
- Preheat oven to 350˚ or 325˚ for a glass dish. In a small bowl, combine graham cracker crumbs and butter, mix well. Press crumb mixture firmly on bottom of 13×9 inch baking pan.
- Pour Eagle Brand Sweetened Condensed Milk evenly over crumbs. Layer evenly with remaining ingredients; press down firmly with a fork.
Magic Cookie Bars Raw
- Bake 25 minutes or until lightly browned. (Mine took a bit longer to toast up the coconut) Chill if desired. Cut into bars. Store covered at room temperature.
There are some suggestions for substituting the semi sweet chocolate chips. Such as: Use the second cup for butterscotch flavored chips, peanut butter chips or white chocolate chips. They all sound great to me!
Wore my Hydrangea apron, and we listened to the rain drops!
Most Magical
Bon Appetit!
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