Growing up, one of my favorite sweet treats was my Grandmother’s Magic Cookie Bars. She made them for every holiday –- be it birthdays, summer parties, or winter gatherings. When she entered our house, she would put a tin on our kitchen counter. My sister and I would scope out the tin, glancing to see if any adults were watching. When the coast was clear, I’d open the tin and we’d steal a few bars, then run back to our bedroom to enjoy the sweet treat. Grandma’s Magic Cookie Bars were so good. There was no way we could wait until after dinner. Our anticipation met the dinner table with fidgeting and squirming, longing for a bite of Magic instead of eating our London broil and vegetables.
While my diet may have changed since then, I do look forward to carrying her torch in this tradition. And I can’t wait to make these for my son when he gets a little older.
The combination of the sweetness of the coconut and condensed milk mixed with rich flavors of chocolate, cut with the saltiness of nuts and buttery graham cracker crust is well-rounded. It’s the perfect fix to quell you’re sweet and salty craving. The ingredients are things most folks have lying in their pantry – especially if you bake often. To ensure that your bars don’t stick, try using the Red Copper cake pan. If you prefer perfectly portioned Magic Cookie Bars, use the Red Copper Brownie Bonanza, but don’t add the grid separator until you’re ready to put the bars in the oven.
½ cup butter or margarine
1 ½ cup graham cracker crumbs
1 can sweetened condensed milk
1 bag (6 ounces) semi-sweet chocolate morsels
1 (3.5 ounces) can or bag of flaked coconut
1 cup chopped nuts (optional)
- Preheat oven to 350-degrees Fahrenheit (325-degrees for glass pan).
- In a 13- X 9-inch pan, melt butter.
- Sprinkle graham cracker crumbs over the butter.
- Pour condensed milk evenly over the graham cracker crumbs.
- Evenly top with chocolate morsels, coconut flakes, and chopped nuts. Gently press down.
- Bake for 25 to 30 minutes or until lightly browned.
- Completely cool before cutting.
- Loosely cover leftovers.