Recipe by Kristen Pontier
"This was one of my grandmother's favorites."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
graham cracker crumbs
semisweet chocolate chips
1 1/3 cups
1 (14 ounce) can
sweetened condensed milk
This has been my absolute favorite treat since I was a small child. This recipe has been passed down from generation to generation and I love it! Although, the recipe my family has is a little bit different than this one...
Tips - Mix the margarine/butter and graham cracker crumbs together to make a firmer "crust". (My family also melts the margarine in the pan in the oven.)
- Pour the condensed milk on the graham cracker crumbs BEFORE adding the other ingredients. It seems to make everything stick together better and it makes it so much more presentable!
- Use more than 1 cup of chocolate chips. Especially if you're a chocolate lover. 1 cup just isn't enough!
Also, I like the recipe better without the nuts. They seem to kind of take away from the other flavors. But I'm not a big fan of nuts in desserts to begin with.
Hope you enjoy these as much as I do! :)
less chocolate chips only use about half
These are great. I would suggest mixing the graham cracker crumbs and butter together first and pressing into your pan. Pour Sweetened Condensed Milk over crust, then layer with remaining ingredients. Makes it all stick together better. You can substitute chocolate chips or nuts with dried cranberries, raisins, mini marshmallows or butterscotch chips. So many variations to use. Always a crowd pleaser.......
Very yummy! I made a few modifications after reading the reviews - I used chocolate graham crackers and doubled the graham cracker/butter base since a few of the reviewers said the base was a little skimpy as it is - I liked the thickness of the base but would probably use less butter next time. I put the milk on top of the base since other reviewers said it made for a more attractive bar (I might do half under and half over next time though, to help the toppings stick better) and instead of just semi-sweet chocolate chips I mixed white chocolate chips and chocolate/peanut butter swirled chips. Since the base was thicker it took longer to cook. I check them after 25 minutes and they were not even close to being done so I covered it with foil to keep the coconut from burning and had to bake it for about 20 additional minutes. They were awesome once the cooled and set up a bit, I'll definitely make this again!
This is very similar to a recipe I used to make at a bakery I worked at years ago. It's great for people who don't like exact measurements and who like to experiment. At the bakery we used white chocolate, milk chocolate, and butterscotch chips, coconut, walnuts, and sweetened condensed milk. I have also tried peanut butter chips, almonds, and M&M baking pieces, all with great success. The only trick to this recipe is not baking it too long or the sugars in the milk will harden after cooling. Gooey-ness is the key!
This is such a classic...we always called them 'Hello Dollies.' I poured half of the can of sweetened condensed milk over the crust, then the other half over the enitre thing before baking. I omitted the nuts (going to be serving for a large group, omitted just in case some don't care for/are allergic to), also - I didn't have any chocolate chips, so I just chopped up some Easter chocolate they we have over from Easter this year - used a bit more than a cup. Great recipe - everyone loves it, a lot like Mounds bars.
This is so delicious! The only reason I gave this 4 stars is because the recipe calls for sprinkling the crumbs. You have to create a crust on the pan and I poured the condensed milk with each layer so everything was nicely layered together without falling apart.
I totally agree with doubling the crust. I made two batches, the first as the recipe says and the second with a "crust and a half". I wish I had totally doubled it! I have had these bars from a local bakery and I am trying to get them to taste like theirs with no avail. Perhaps a bigger crust? The chocolate chips were a little over-powering. I am wondering if I put less in, or if the consistency of chips changes from brand to brand? I'd love some feedback.
* Percent Daily Values are based on a 2,000 calorie diet.
Magic Cookie Bars I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 218
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make simple, scrumptious blueberry bar cookies.
See how to make deliciously decadent no-bake treats.
See how to make tart and tasty lemon bars.