Original Magic Cookie Bar Recipes

Steps:

• Preheat oven to 350°F.
• Combine graham crumbs with butter; press evenly onto parchment paper-lined 13x9 inch baking pan.
• Pour condensed milk (Eagle Brand) evenly over crumbs crust.
• Sprinkle with pecans, chocolate chips and coconut; press down firmly.
• Bake for 25 to 30 minutes or until lightly browned. Cool thoroughly and cut into bars. Store loosely covered at room temperature.
• 7 Layer Magic Cookie Bar: add 1 cup butterscotch chips to toppings.
• Heavenly White Chocolate Toffee Bar: use as topppings 1 package white chocolate chips, 1 cup sweetened flaked coconut, 1/2 cup sliced almonds, toasted and 3/4 cup toffee bits.

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:

• Heat oven to 350 degrees (325 degrees for glass dish). Coat 13 x 9 inch baking pan with no-stick cooking spray. Line with parchment paper.
• Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chips, coconut, and nuts. Press down firmly with a fork.
• Bake 15-25 minutes or until lightly browned. Cool completely. Cut into bars. Store covered at room temperature.

Steps:

• Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
• Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
• Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Into bottom of 9 x1 3 pan pour melted margarine. Sprinkle crumbs evenly over melted margarine, chopped nuts over crumbs, then distribute chocolate chips over nuts. Add the coconut and pour milk over all.
• Bake 25 minutes or until lightly browned on top. Cool 15 minutes before cutting into finger length bars.