Reviewed: Jul. 21, 2008

These were good, but the butterscotch chips made them a little too sweet for my taste; my mom makes a similar recipe using chocolate chips with pecans, and I guess that's what I'm used to. I took these to a funeral and people really seemed to enjoy them. After baking, I broiled them on low for 1-2 minutes to brown the coconut. I'd make them again but would eliminate the butterscotch chips and sub pecans for the walnuts. Good recipe to experiment with.

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NewBride

Cooking Level: Expert

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Reviewed: Jul. 14, 2008

HELPFUL TIPS THAT HELPED ME: If you're like me, you'll probably be thinking "this is way too sweet" while you put all those chocolate chips on top of the crust & YOU'LL BE RIGHT! LOL I think 1/2 cup of one or a little less than 1/2C of each is perfect!! If you do chocolate chips only, try using a mixture of semi-sweet and milk chocolate. It's an amazing blend that I always get comments on!!! Second, mine turns out perfect using just a 14oz (1 cup) can of fat-free sweetened condensed milk. Thought that may help someone when trying to decide what can to buy w/o pre-measuring. I just drizzled all over, and it covered it perfectly! Lastly, when I don't have a box of graham cracker crumbs, I just use quick oats, and it still turns out good! I like to individually wrap these in plastic wrap so the kids can just grab and go. I'd say "grab and share" but they'd prefer eating the whole thing themselves!

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Chef Joy

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2008

Different and delicious. Great to make with kids.

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may

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Jun. 30, 2008

Took these to a benefit bake sale at work last week -- they were gone before I even got to try one! I heard they were great though... I did pre-mix the butter and crackers and pressed them into the bottom of the pan so it would cut better, and also added the whole can of Eagle Brand. Also followed another reviewer by doing a few minutes under the broiler after the 25 min. baking time, just to brown up the coconut. Great things about this recipe is how versatile it is and how EASY!

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summer_aggies00

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2008

All I can say is YUM! Didn't change a thing. This stuff is addicting :)

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Freida M.

Cooking Level: Beginning

Living In: Sacramento, California, USA

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Reviewed: May 26, 2008

The coconut wasn't browning, so I baked the bars for 25 minutes and then stuck them under the broiler at low for 1-2 minutes. Broiling did just the trick- it gave the coconut a great golden color, just don't over-do it in the broiler because it can get too brown really quickly.

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Christine

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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Reviewed: May 18, 2008

These are amazingly delicious, even better than my grandma's magic cookie bar recipe. The condensed milk takes them over the top. When I make these, my boyfriend tries to eat them all in one day.

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Emily

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: May 13, 2008

So good! I did add more chocolate chips, like a cup full, but I dont think that really "changes" the recipe. This is so tastY! I loved it! I saw how some had issues with the crust, I followed instructions and did not. I wonder if that is because I crushed the crackers until they were a powder instead of crumbled pieces.

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Swank

Cooking Level: Beginning

Home Town: White Bear Lake, Minnesota, USA

Living In: Hudson, Wisconsin, USA

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Reviewed: May 11, 2008

i like the taste but the base crumbled apart when i cut the cookie sheet into pieces.

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Taka

Cooking Level: Expert

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Reviewed: May 4, 2008

I love these!! Very very sweet so a small piece will do. I usually use 2 c. graham cracker crumbs, omit the coconut and increase the choc. & butterscotch chips to 1 c. each.

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cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Apr. 24, 2008

Scrumptious!! WOW! I know these are not something you eat everyday...But when you want a sweet treat, these fit the bill for many cravings! Chocolate, coconut, graham crakers, etc.! I did use PEANUT BUTTER CHIPS instead of butterscotch. Fantastic! I also followed another reviewer's tips to add the butter to the graham crackers, mix well, then press into the pan. Keeps the crust together more! And for a 9 x 13" pan you will need the whole can of sw. condensed milk. They are AWESOME! thanks!

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baker at heart

Cooking Level: Expert

Home Town: Benton, Kentucky, USA

Living In: Liberty, Missouri, USA

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Reviewed: Apr. 21, 2008

I made about 1-1/2 times the recipe & used 2 cans of condensed milk, put it in a 9X13 pan. I refrigerated overnight, cut into a dozen bars, & took to my daughter's office the next day. Her boss said they were d***ed good!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Apr. 16, 2008

These taste very very good! I can only make them when I am taking them somewhere otherwise I would eat the whole pan.

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jimaneye67

Cooking Level: Intermediate

Living In: Tyler, Texas, USA

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Reviewed: Apr. 15, 2008

fantastic and easy! i increased the crust ingredients a bit (in proportion) for a thicker crust, and combined the graham cracker crumbs with butter before spreading in the pan. The crust was firm and awesome. Ive made this recipe to take on vacation and it was a hit. I will continue to make it over and over!

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Megan F

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

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Reviewed: Apr. 13, 2008

I love this recipe because it is endlessly versatile. I made a variation tonight using an 8x8 pan with just a graham cracker crust (mixed together first then pressed into the pan to combat the crumbliness), Ghirardelli chocolate chips, pecan pieces and coconut with the sweet milk to bind it together. Delicious! For those with issues getting them out of the pan, use 2 strips of parchment paper in a cross pattern with the ends extending just beyond the edge of the pan. Then you can lift the bars out using the paper ends as handles. I cut mine on a cutting board to avoid marring my pan.

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Karen

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 2, 2008

I'm not a coconut eater, but this got a 5 Star rating from my husband. The only thing he didn't like was the the crust wasn't crsip/firm enough.

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Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA

Living In: Owatonna, Minnesota, USA

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Reviewed: Apr. 1, 2008

The crust totally crumbled apart. The crumbs and butter really should be combined together and then evenly spread. I wish I would have done that. I would also pour the condensed milk over the crust to help bind it and then finish with the rest of the ingredients. The taste is delicious but there is no crust, it is all sitting on my plate, not stuck together.

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Chicago Cook

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Reviewed: Mar. 25, 2008

These are great! I love how you can add different chips or nuts. I mace a batch for my house guests and one to take to church. I will make this over and over again!

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Cook Denise

Cooking Level: Expert

Living In: Abilene, Texas, USA

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Reviewed: Mar. 24, 2008

Delicious and so easy! I left out the butterscotch chips and it was still a great and easy recipe. Everyone loved them!

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sunnydays14

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Mar. 21, 2008

Tip: 1 cellophaned package of crackers equals 1 1/2 C. The last time I made these were for Christmas cookie baskets I was giving away...none of them made it, we ate them all ourselves! I used butter instead of marg. and didn't measure the milk, just used the whole can.

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