Magic Bars . . . I think they are magic.
They are my very favorite Bar Cookie!
You know, you’ve all made them.
You’ve all eaten them toasty warm from the oven.
Everyone love the edges, because they are extra chewy, caramelized, toasted Coconut deliciousness.
Once the edges are all cut away, it seems that those left in the middle just aren’t as yummy.
Do you agree?
Well . . . I spotted a pan in Target the other day that left me wondering, if I could change all that picky . . . ness! This pan does the trick. The bars take only slightly longer to put together, but everyone gets their own four golden sides. We like ours very golden, so that the coconut is very toasted. This pan cooks the bars a bit quicker, and I probably left them in just a minute or two longer than was necessary. It didn’t matter however . . . they are all gone!
It’s a pan with 12 squares
I simply pressed the graham cracker crumb crust into each square.
I drizzled the Condensed Milk (Eagle Brand) over the top of the squares.
I used about 1 Tablespoon per cup . . . just enough to barely cover the crumbs.
Plop a few Chocolate Chips on top of the Condensed Milk layer.
I used Milk Chocolate but you could use Semi as well.
Sprinkle Flaked Coconut over the top.
Now just drizzle a bit more of the Condensed Milk over the coconut.
Don’t go overboard!
Bake in a 350 degree oven for about 20 minutes.
If you are using a 9×13 glass baking dish, they take about 25 minutes.
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs (about 1 pkg)
1 1/3 cups sweetened flaked or shredded coconut
1 cup semisweet or milk chocolate chips
1 cup chopped walnuts or pecans (opt)
1 – 14 ounce can of sweetened condensed milk (Eagle Brand