Did your Mom make Magic Bars when your were a kid? My Mom used to make them all the time. These delicious bar cookies start with a graham cracker crust, topped with sweetened condensed milk, chocolate chips, peanut butter chips, pecans and coconut. The end result is Magical.....hence the name.
"It's Midsummer and the Faerie mischief is afoot. Let's make a tribute to the fae ones with a recipe that will delight them. Looking for: Love potions, faerie cakes, recipes using flowers or herbs, small bites, delicate desserts, or recipes that remind of fairy tales"
My mind immediately went back to my childhood and these Magic Bars. I hope they bring back fond memories for you or if you haven't got those memories that you make these bars and create some.
Let's see what magic the others have created today.......
A Midsummer Night's Dream:
Faerie Recipes as a Tribute to Oberon & Titania
- Magical Cookie Bars by A Day in the Life on the Farm
- Butterfly Cupcakes by Amy's Cooking Adventures
- Chocolate Pixies by Food Lust People Love
- Magical Meringue Mushrooms: Queen Mab's Dining Table by Culinary Adventures with Camilla
- Pixie Stix Candy Straws by Palatable Pastime
- Blueberry Lavender Mini Cheesecakes by Making Miracles
- Beetroot & Chocolate Mini Muffins by Mayuri's Jikoni
- Fruity Birthday Cake by Sneha's Recipe
Magical Cookie Bars
- 14 full sheets graham crackers
- 1 stick butter, melted
- 1 (14 oz) can sweetened condensed milk
- 1 c. peanut butter chips
- 1 c. semi sweet chocolate chips
- 1 c. pecan pieces
- 1 c. shredded sweetened coconut
- Line a 9x13" baking pan with parchment.
- Place the crackers into a plastic bag and roughly crush them. Add the butter and shake to coat. Press onto the bottom of the pan on top of the parchment.
- Shake the can of evaporated milk, open and pour over the top of the graham cracker crumbs. Use a knife to spread it onto any areas left uncovered.
- Sprinkle the chocolate chips, peanut butter chip and pecan pieces over the top and then sprinkle with the coconut.
- Bake in a preheated 350* oven for half an hour until golden brown and bubbly. Let cool in the pan to room temperature and then cover lightly with plastic wrap and refrigerate until ready to serve.
- When ready to serve lift out of the pan with the parchment and place on a cutting board. Cut into 24 pieces and enjoy immediately or place onto a platter and allow to come to room temperature.
Adapted from a recipe originally developed by Borden Creamery.
Sat. Fat (grams)6.67