Magic Bars Recipes

MAGIC BARS

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.

MAGIC BARS

Steps:

• Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, sprinkle crumbs, then coconut, then chocolate chips, then nuts. Pour milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool several hours before cutting.

MAGIC COOKIE BARS I

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.

MAGIC BARS

Steps:

• Melt butter, sprinkle crumbs over butter.
• Make this in a 9x13 pan.
• Layer chocolate chips, coconut, nuts and condensed milk.
• Press down lightly, and bake in oven at 350 F for 25-30 minutes or until lightly brown.

MAGIC COOKIE BARS FROM EAGLE BRAND®

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.

MAGIC BARS

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spray two 13 by 9-inch glass or ceramic baking dishes with cooking spray. Line each dish with a 15-inch-square piece of parchment paper, allowing the excess to overhang the sides. Spray the parchment with cooking spray.
• For the brownie layer: In a large bowl, blend together the brownie mix, vegetable oil, 1/4 cup water, espresso powder and eggs. Using a hand mixer, beat for 1 minute on medium speed. Pour the batter into one of the prepared pans. Sprinkle with the coconut and bake until a toothpick inserted about 1 inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.
• Using the excess parchment paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath to loosen it from the parchment paper. Keep the oven on.
• For the cookie layer: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars in a large bowl until fluffy. Beat in the vanilla and egg. Add the flour mixture and beat until a dough forms. Stir in the chocolate chips. Using your fingers, press the dough evenly into the bottom of the other prepared baking dish, leaving a 1/2-inch border. Bake until light golden, 14 to 16 minutes. Transfer the pan to a wire rack to cool for 30 minutes.
• Sprinkle the walnuts over the crust.
• For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla over medium-low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Pour the caramel evenly over the cookie layer. Working quickly, place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel. Refrigerate for 1 hour until the caramel has set. Allow the layers to come to room temperature, about 30 minutes. Cut into 24 bars and store airtight in a plastic container.

MAGIC BARS

Steps:

• Place an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray two 9-by-13-inch ceramic or glass baking dishes with vegetable oil cooking spray. Line each dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spay the parchment paper with vegetable oil cooking spray.
• For the brownie layer: In a large bowl, blend together the brownie mix, eggs, vegetable oil, 1/4 cup water and espresso powder. Using an electric hand mixer, beat for 1 minute on medium speed. Pour the batter into one of the prepared baking dishes. Sprinkle with the coconut and bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour. Using the excess paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Set aside. For the crust: Preheat the oven to 350 degrees F. In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
• In another medium bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using fingers, press the dough evenly into the bottom of the remaining baking dish. Bake until light golden, 14 to 16 minutes. Cool for 30 minutes. Sprinkle the walnuts over the crust.
• For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla extract over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Pour the caramel evenly over the crust. Working quickly, place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel. Refrigerate for 1 hour until the caramel has set. Allow the layers to come to room temperature, about 30 minutes. Cut into 24 bars and store airtight in a plastic container.

ORIGINAL MAGIC BARS FROM EAGLE BRAND

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.