So I know most of us over indulged in sweets and sugar over the holidays. At least I know I did and my jeans are not thanking me for it.
"I'm sorry top button of my favorite jeans, I will try and be better next year...maybe. No promises."
This weekend though, I decided to make one of our family favorites for our poker night with friends. I had ingredients still in the pantry from all of the holiday baking, and once again I was reminded that we don't have to save our special "holiday goodies" just for...well the holidays. If it's good enough for Christmas than it's good enough the whole year round right??
This family favorite is the tried and true "Magic Bar" from Eagle Brand. It vanishes everytime I make it...in fact this batch even had a piece stolen from it before it had cooled. This person shall who's name starts with an "R" remain annonymous. grin.
I am on a real sweet/salty kick and thought why not try this combination on Magic Bars. Can we say...oh my! Adding just a little coarse salt to the graham cracker crust really took these cookies up a notch! You don't have to do this of course, but I promise if you do you'll love them even more!
Magic Bars-Eagle Brand
Makes approximately 2 dozen bars depending on how you cut them.
Ingredients
Non-stick cooking spray
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 1/2 tsp. coarse salt (optional)
1 (14 oz.) can sweetened condensed milk
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 cup flaked coconut
1 cup chopped nuts (I usually use pecans)
Directions:
HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray. I like to line mine with parchment paper so I can pull them out and make nice even squares.
COMBINE graham cracker crumbs and butter in small bowl. Add in coarse salt to mixture if desired and combine thoroughly. 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 fork.
BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars.
Options: Here's where you can have fun with Magic Bars. You can mix up or take away ingredients depending on your preferences. I have used both semi-sweet and milk chocolate chips. I have added white chocolate chips. I have omitted coconut on occasion and they are still just as good. You can be creative with these or use whatever you have on hand. They are still good no matter what toppings you use!
Enjoy! (Cause as you can see...I did!)
