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.

Magic Cookie Bars from EAGLE BRAND&reg;

butter or margarine, melted

graham cracker crumbs

(14 ounce) can EAGLE BRAND® Sweetened Condensed Milk

chocolate

coconut

chopped nuts

Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.


Combine graham cracker crumbs and butter.  Press into bottom of prepared pan.  Pour sweetened condensed milk evenly over crumb mixture.  Layer evenly with chocolate chips, coconut and nuts.  Press down firmly with a fork.


Bake 25 minutes or until lightly browned.  Cool. Cut into bars or diamonds.  Store covered at room temperature.


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 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.

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..

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.

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.

I made this recipes with 1/2 chocolate chips and 1/2 reeses peanut butter morsels mix and it was outstanding. I also found it helpful to press down on the bars with a spatula before baking this makes it settle better. For a quick clean up line the pan with aluminum foil and spray the foil with PAM.

My kids went crazy for these very sweet and chocolately. The crust was a little tricky for me though I don't understand why the butter needs to be melted in the oven? Next time I'll just put it in the microwave mix in the crumbs and press into the pan:)

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.

magic cookie bars from eagle brand®

Servings: 36

Cost: $0.75 /serving

Author : Eagle brand

Ingredients

Instructions

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