Pretzel Magic Bars Recipes

PEANUT BUTTER PRETZEL MAGIC BARS

Steps:

• Prep pan: Preheat the oven to 350°F. Line an 8x8-inch square baking pan with foil, allowing a couple inches to overhang down the side of the pan. Generously, coat with cooking spray or brush with melted butter. Set aside. If using a glass baking dish, lower the oven temperature to 325°F.
• Bake the crust: Bake the crust until it feels firm to the touch and is slightly golden around the edges, about 10 minutes.
• Cool: Remove the bars from the oven and cool on a cooling rack for 1 1/2 hours. Take out of the pan and remove foil. Continue cooling on rack for an additional 1 hour. Once bars reach room temperature, wrap in plastic wrap and chill in refrigerator for 2 hours or overnight. This will ensure that the bars slice cleanly with the least amount of crumbling. You can cut them once they've cooled to room temp, but the crust may crumble.
• Serve and store: Once the bars are chilled, slice into 16 squares and serve. Store leftover magic bars in an air-tight container in the refrigerator for 7 days or at room temperature for 5 days.

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.

PRETZEL MAGIC BARS

Steps:

• Mix graham cracker crumbs with melted butter and press in a sprayed 9"x 13" pan.
• Pour half the can of sweetened condensed milk over the crust.
• Layer your pretzels as close together as you like over the condensed milk/crust.
• Sprinkle caramels, chocolate chips, and coconut flakes over the pretzels.
• Add nuts if desired.
• Pour remaining half of sweetened condensed milk on top.
• Optional : Break up some extra pretzels to put on top, with a few extra chocolate chips so you can see all the colors above the condensed milk.
• Bake at 350 degrees for 20 - 30 minutes until lightly browned.
• Cool completely before cutting and serving.