Reviewed: Oct. 28, 2008

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!

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cataloginglovely

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Reviewed: Oct. 19, 2008

I have been making these for years there are so many variations you can make with this recipe. It is a favorite in our family.

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bakinqueen

Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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Reviewed: Sep. 27, 2008

Great recipe! I used the boxed graham cracker crumbs along with lining the bottom of the 9x13 with parchment paper, which keeps it from sticking (for those who have problems with that). I also added marshmellows to the mix as well. Turned out great!

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CrdsGrl

Cooking Level: Expert

Home Town: Hobbs, New Mexico, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 10, 2008

Great treat to take to parties.

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Lisa

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Reviewed: Aug. 19, 2008

This is my favorite layered bar as I don't like the butterscotch or toffee found in other recipes. I doubled the bottom layer as well and also, after about 8 minutes of baking, sprinkled marshmellows on top. This was an awesome addition I definitely recommend it!

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MeLiSsA

Cooking Level: Beginning

Living In: Oakton, Virginia, USA

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Reviewed: Jul. 17, 2008

These are so yummy. I like these better with butterscotch chips. I've also made them with almonds and I liked them better that way, but they are also delicious without nuts. For the crust I use butter instead of margarine & an extra cup of crushed graham crackers. They stay together better with the extra graham crackers. Also, I don't really measure any of the toppings, I just eyeball it, as I sprinkle everything on top of the crust. Yum, they are so good!

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Parie

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Living In: Columbus, Indiana, USA

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Reviewed: Jun. 15, 2008

WOW! I can't begin to express how good these are...very rich. A small piece is plenty, although I have a difficult time only eating a small piece! I've made two batches in the last two days. Thanks so much!

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Ranessa

Cooking Level: Beginning

Home Town: Stockton, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Jun. 6, 2008

We experimented with these bars. Some of the best variations are 1) graham crust with cherry baking chips, chopped marachino cherries, mini marshmallows and coconut.2) graham crust, butterscotch chips, chopped pecans, mini marshmallows and chopped skor bar.

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T.BLAIR

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Reviewed: Apr. 11, 2008

THANK YOU THANK YOU!!! I LOST THIS RECIPE. I TYPED IN MAGIC BARS AND WAS SO HAPPY TO FIND YOURS. THIS IS THE SAME RECIPE I HAD. I ALSO MELT MY BUTTER IN THE OVEN. ONE LESS DISH TO WASH.

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kathy

Cooking Level: Expert

Living In: Roseville, Minnesota, USA

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Reviewed: Apr. 3, 2008

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.

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CookinginFL

Cooking Level: Expert

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Reviewed: Feb. 23, 2008

These are such a quick and easy slice to make that is sure to be a crowd pleaser! I adjusted the recipe slightly - I used Skim 99% Condensed Milk (it's all I had) and followed the other suggestions of mixing the gramcracker/butter before putting in baking pan.

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APMSAM

Cooking Level: Intermediate

Home Town: Chatham, Ontario, Canada

Living In: Adelaide, South Australia, Australia

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Reviewed: Jan. 5, 2008

#1. VERY EASY!!!! #2. VERY RICH! #3. VERY GOOD!! THANKS!!!!

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Big "M"

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2007

Yummy, yummy, yummy!! These bars are more like candy than cookies I think, although they were still warm when I ate them. What a treat!

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Rebecca

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Reviewed: Nov. 23, 2007

This is a great recipe, but I make some changes and get great raves every time. For the crust I mix together the graham cracker crumbs and 3/4 cup coconut (processed fine in a food processor) with the melted margarine or butter. For the chips I substitute a 2-cup mixture of the milk chocolate, white chocolate, and butterscotch chips. I sometimes drizzle caramel or sprinkle the caramel chips on top. With the chip flavors made now you could try other variations as well. Try it!

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Suzanne

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2007

These were delicious! The only change I will make is, next time I will melt the butter and mix graham cracker crumbs first and definitely pour milk over top. My crust fell apart where there was not enough butter. Overall, everybody loved them!

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Lisabags

Cooking Level: Intermediate

Home Town: Fair Lawn, New Jersey, USA

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Reviewed: Oct. 25, 2007

My husband hates coconut but loves these. I skip the walnuts because we don't like them. These are very sweet.

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JLMURDO

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Reviewed: Oct. 17, 2007

These were so good! Next time I'll follow others' suggestion to mix the margarine and graham cracker crumbs together and pour the milk over the crust because my crust fell apart in places that didn't have enough margarine to the crumbs were too thick.

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Pam

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 19, 2007

This recipe is very sweet and addictive. I was introduced to it by my college roommate, whose family has been taking it to get-togethers for years, and the pan is always devoured. However, she mixes all of the ingredients together so the result is like a brownie/blondie square. It is REALLY good this way too. Just wanted to suggest trying that variation!

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Lila Honey

Cooking Level: Beginning

Home Town: Wasaga Beach, Ontario, Canada

Living In: Collingwood, Ontario, Canada

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Reviewed: Jul. 17, 2007

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.

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