Chocolate Raspberry Magic Cookie Bars Recipes

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RASPBERRY CHOCOLATE MAGIC COOKIE BARS



Raspberry Chocolate Magic Cookie Bars image

this is a good one

Provided by Patsy Fowler

Categories     Cookies

Number Of Ingredients 7

1 stick butter, melted
1 pkg raspberry flavored jello
1 egg
1 white cake mix
1 bag(s) dark chocolate raspberry m&m's 8 oz
2 c white chocolate chips
14 oz sweetened condensed milk

Steps:

  • 1. Preheat oven to 350. Mix together melted butter and the entire contents of the jello packet. Add the egg and cake mix.
  • 2. Pat into a foil lined and well greased 9x13 pan. Pour bag of m&m's over the white chocolate chips. Drizzle sweetened condensed milk over everything.
  • 3. Bake at 350 for 25-30 minutes. Allow bars to cool before cutting.

MAGIC RASPBERRY COOKIE BARS



Magic Raspberry Cookie Bars image

This is from the back of a Keebler Graham Cracker Crumbs box. Haven't tried these yet... just adding so I can throw the box away :-) Prep time includes chilling time for the crust.

Provided by SuzV2796

Categories     Bar Cookie

Time 40m

Yield 24 serving(s)

Number Of Ingredients 7

2 cups keebler graham cracker crumbs
1/4 cup sugar
1/2 cup margarine or 1/2 cup butter, melted
1 (14 ounce) can sweetened condensed milk
1 1/4 cups seedless red raspberry preserves
1 1/3 cups flaked coconut
1 cup chopped pecans or 1 cup walnuts

Steps:

  • In a small bowl, combine crumbs and sugar. Add butter, Toss until combined. Press onto bottom of 13x9" baking pan.
  • Evenly drizzle the sweetened condensed milk over crumbs. Refrigerate for 10 minutes. Spoon preserves over top.
  • Sprinkle with coconuts and pecans. Bake at 350 degrees for 25-30 minutes or until lightly brown.
  • Cool completely and cut into bars. Store, loosely covered, at room temperature.

Nutrition Facts : Calories 221.8, Fat 10.5, SaturatedFat 3.1, Cholesterol 5.6, Sodium 123.5, Carbohydrate 30.6, Fiber 1, Sugar 23.3, Protein 2.5

MAGIC COOKIE BARS FROM EAGLE BRAND®



Magic Cookie Bars from EAGLE BRAND® image

This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Yield 36

Number Of Ingredients 6

½ cup butter or margarine, melted
1 ½ cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 ⅓ cups flaked coconut
1 cup chopped nuts

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.

Nutrition Facts : Calories 167 calories, Carbohydrate 13.9 g, Cholesterol 10.7 mg, Fat 9.8 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 63.8 mg, Sugar 10.8 g

CHOCOLATE RASPBERRY MAGIC BARS



Chocolate Raspberry Magic Bars image

These bar cookies are a twist on the standard 7 layer or magic bar. I used semi sweet and milk chocolate chips, but it would be great with some white chocolate in there too! These were a big hit with the family!

Provided by Lisa Foote

Categories     Other Snacks

Time 45m

Number Of Ingredients 9

1 stick butter, melted
1 1/2 c chocolate wafer crumbs
6 oreo cookies, crushed, with filling included
1 can(s) sweetened condensed milk, reg or fat free
1/3 c semi sweet chocolate chips
1/3 c milk chocolate chips
1 1/3 c coconut, shredded
1 c pecans, chopped (or your favorite nut)
4 Tbsp raspberry jam, heated to drizzle over cookies

Steps:

  • 1. Line a 9 X 13 pan with parchment with enough extra over the sides so you can lift cookies out after baking. Preheat oven to 350 degrees.
  • 2. Melt butter and mix with chocolate wafer crumbs and Oreo cookie crumbs, press into the bottom of the pan to form a crust. Layer chocolate chips, nuts and coconut over crust. Pour sweetened condensed milk evenly over layers.
  • 3. Bake at 350 for 25-30 minutes until bubbly. Cool cookies for 20 minutes.
  • 4. Heat raspberry jam in the microwave for 15-20 seconds, enough to make it warm to drizzle. Slowly drizzle the jam over the top of the cookies. ( I drizzled it but you could also spread it to cover cookies in a thin layer). Cool cookies completely.
  • 5. Lift out of pan using parchment and cut into small squares. Store in an airtight container, in frig if the weather is hot! Enjoy!

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