"This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust." — EAGLE BRAND®
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butter or margarine, melted
1 1/2 cups
graham cracker crumbs
1 (14 ounce) can
EAGLE BRAND® Sweetened Condensed Milk
semisweet chocolate morsels
1 1/3 cups
Everyone loves this, it's addictive. Some hints, when doing the butter/graham crust, add 1/4 teasp. cinnamon. Melt butter in a pot on stove, then stir in the graham crackers, then put it in the pan and press it down evenly. This way, the crust stays together much better than just sprinkling it.
I just think these cookies have way too many chocolate chips. If you reduce the chocolate chips to 1 and 1/4 cups it is much better and then worthy of five stars, but not as is.
I used a combination of chocolate chips and butterscotch chips, and walnuts. I pre-mixed these along with the coconut, and poured the mixture over the condensed milk. My daughter who absolutely HATES nuts, and my son who isn't especially fond of coconut, couldn't stay away from these. Nobody could! These easy things were the holiday favorites at the parties I took them to, and it made me wish I hadn't wasted my time on all the other difficult desserts I also brought (and ended up bringing back home).
I *would not* line the pan with foil--I believe it would tear when cutting and get stuck in the cookie bars. Eeww. I used a glass dish *without* greasing it first, and it wasn't a bad clean-up at all. Do chill the bars before cutting, and cut the bars into SMALL servings, as a little goes a long way with this super-rich recipe.
I definitely would mix the graham crackers and melted butter next time, pressing them firmly into the pan, and then greasing the dish might be a good idea. I might also try semi-sweet chocolate chips, as this recipe is ultra-sweet.
I mixed the crumbs into the butter before patting it into the pan. Also, I wish I had added the nuts before the coconut so the nuts wouldn't taste roasted. Other than that, this was a simple recipe and it was a good combination of flavors. The sides didn't stick much to the pan, but next time, I'll try the foil and spray as suggested for easier cleanup.
These are fabulous. However, I increased the crust to 2 1/2 cups of crumbs and added a little more butter to the original recipe. I also added 1/2 cup of white choco-chips and reduced the amount of nuts. It really has to cool before being cut or it makes a mess. They freeze very well, especially if left uncut.
My older sister made these about 20 years ago for Christmas, and I have made them every year since! They are a always a big hit at the office and at holiday gatherings. I usually make a slightly thicker crust, but other than that, follow the recipe faithfully. And yes, these are VERY rich...so cut into small bars.
Tip: Mix the chips nuts and coconut together in a mixing bowl and then press into pan...more evenly distributes all the ingredients..
I volunteered to bring something for our annual Christmas bazaar for church - even though I don't bake much any more. These were so easy to make! I used the version with 1/2 chocolate chips and 1/2 butterscotch. The ladies in the kitchen that were packaging the baked goods tasted them and said they were great. It seems that a lot of people know what they are because they sold right away. If you want better directions for the same recipe look for the site that says 7 layer Magic Bars by Eagle brand - they seem to have improved the directions for that recipe.
This has always been a favorite of mine since I was young. When I left the States in 1974 and settled in Australia my biggest problem was that I couldn't get graham crackers, so I substituted a "Coffee" biscuit. This worked fine. The only other change I make is to pour the condensed milk over all the layers just before I put it in the oven. This seems to bind everything together and the top then turns a lovely golden brown when cooked. This is always a hit at any gathering.
* Percent Daily Values are based on a 2,000 calorie diet.
Magic Cookie Bars from EAGLE BRAND(r)
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 88
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