Magic Rainbow Cookie Bars Recipes

Steps:

• Combine butter and crumbs; press onto parchment paper-lined 9x13-inch baking pan.
• Pour sweetened condensed milk evenly over crumbs.
• Sprinkle with candies, then coconut and nuts; press down firmly.
• Bake at 350F for 25-30 minutes or unitl lightly browned. Cool. Remove paper and cut into bars.
• NOTE: Bake at 325F for glass pans.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted margarine into a 9x13-inch pan. Sprinkle the graham cracker crumbs evenly over the margarine. Place the chopped nuts over the crumbs, and scatter the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top.
• Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes, then cut into desired sized bars.

Steps:

• Preheat oven to 350 degrees (325 for glass dish).
• In a 9 x 13 inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine; pour Eagle Brand evenly over crumbs. Top with remaining ingredients; press down firmly.
• Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly if desired. Cut into bars. Store loosely covered at room temperature.