Tuesday, April 28, 2015

Nut Free Magic Cookie Bars

You've probably seen these before.  Surprisingly this was the first time I had actually made them myself. I told the kids these were called "Magic Cookie Bars".  Naturally they wanted to know why they were called "Magic!"

Me:  "I dunno.  Maybe it's because they are so tasty that they disappear so quickly-- like magic"

My 4 year old takes a bite.  Closes her eyes.  Opens them.

4 year old:  "MOM!  You were WRONG!"

Me:  "Why's that?"

4 year old: "These cookies aren't magic!  I took a taste and it DIDN'T disappear!"

It wouldn't be the first time that I've been wrong about something.  :)  

The thing I love about this recipe is how easily it comes together.  No mixing.  Just layer after layer and boom it's in the oven.  Like magic.  (maybe THAT'S why they are called magic bars??)



Nut Free Magic Cookie Bars
From Eaglebrand.com
Adapted by Egg Free Bakery

1-1/2 cups graham cracker crumbs
5 Tbsp butter, melted
1 can (14 oz) sweetened condensed milk
1 cup semi sweet chocolate chips
1 cup butterscotch chips (I use Guittard Chips)
1-1/3 cup flaked coconut

Line a 9x13 inch pan with parchment paper or aluminum foil extending over the edges of the pan.  Lightly grease with cooking spray.  Preheat oven to 350 degrees.  Mix together melted butter and graham crackers crumbs in a bowl.  Press mixture onto bottom of prepared pan.  Pour sweetened condensed milk over top of the crust and evenly sprinkle remaining ingredients on top.  Lightly press down toppings.  Bake 25-30 minutes.  Remove from oven and let cool completely before lifting bars out of pan.  Slice into squares or diamonds and devour serve.

*Variation:
In place of chocolate and butterscotch chips, use 1-1/2 cups white chocolate chips and 1/2 cup dried craisins.

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