MAGIC COOKIE BARS RECIPE - NYT COOKING
Coconut dream bars. Magic cookie bars. Hello Dolly bars. You’ve seen these classic treats at bake sales, holiday parties and potlucks over the years. But they tend to crumble when cut, thanks to a thin graham cracker crust. And, topped with gobs of super-sweet shredded coconut, sweetened condensed milk and semisweet chocolate, they have a cloying bite that may be too much for even the sweetest tooth. This version starts with a thicker graham cracker cookie base. It's baked with an egg, a bit of brown sugar and some leavener, which makes it pleasantly dense and chewy and means that it cuts nicely and stands up well to the decadent toppings. Next, unsweetened flaked coconut and dark chocolate are layered with plenty of chopped pecans and condensed milk. The slightly bitter chocolate and toasty coconut tame the sweetness of the condensed milk, which caramelizes as it cooks, making the whole package well-balanced and full of flavor.
Provided by Samantha Seneviratne
Total Time 1 hours
Yield 15 bars
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Butter a 13- by 9-inch baking pan. Line it with parchment, leaving a 2-inch overhang on two sides.
- In a food processor, process the graham crackers until finely ground. (You should have about 2 3/4 cups.) Add brown sugar, baking powder and salt and pulse to combine. While machine is running, add butter and egg and process until the crumbs are completely moistened and large clumps have formed.
- Tip the graham cracker mixture out into the prepared pan. Crumble the mixture to divide it evenly across the bottom of the pan, then use your fingers to spread it out into an even layer, lightly pressing it into the pan. Bake the crust until it is set and dry, about 15 minutes.
- Pour the sweetened condensed milk evenly over the crust and spread it out into an even layer. Sprinkle half the chocolate and half the pecans evenly over the surface. Sprinkle the coconut on in an even layer. Then sprinkle the remaining chocolate and nuts evenly over the top.
- Bake until toppings are evenly golden brown, about 25 to 30 minutes. Let cool in the pan on a wire rack. To serve, lift the bar out of the pan using the parchment overhang, transfer it to a cutting board and cut into 15 bars.
Nutrition Facts : @context http//schema.org, Calories 393, UnsaturatedFatContent 11 grams, CarbohydrateContent 47 grams, FatContent 22 grams, FiberContent 3 grams, ProteinContent 6 grams, SaturatedFatContent 11 grams, SodiumContent 214 milligrams, SugarContent 33 grams, TransFatContent 0 grams
CHOCOLATE-TOFFEE CRUNCH LAYER CAKE - FOOD, COOKING RECIPES
This layered cake is pure chocolate confection. Betty Crocker™ Super Moist™ chocolate cake mix gets an extra chocolaty plus-up from the addition of chocolate pudding before baking. A from-scratch dangerously good dark chocolate buttercream frosting covers the three layers of cake. The special addition that takes this dessert to the next level? A toffee bits crunch that’s sprinkled among the frosting in between the cake layers, and then piled atop the cake. For an extra-fun touch, we added small frosting stars piped around the edges of the top of the cake! It’s a truly over-the-top chocolate dessert that makes a gorgeous centerpiece, and makes any chocolate-loving guest very happy.
Provided by Betty Crocker Kitchens
Total Time 3 hours 5 minutes
Prep Time 1 hours 0 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Add almonds to bowl; stir until almonds are coated evenly with chocolate. Spread on waxed paper-lined cookie sheet. Refrigerate at least 30 minutes until chocolate is firm.
- Break chocolate-coated nuts into large pieces, and place in bowl of food processor. Cover and process until coarsely chopped. Place in small bowl; stir in toffee bits. Set aside.
- In small microwavable bowl, microwave 3/4 cup chocolate chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments until chips can be stirred smooth; cool 10 minutes. In large bowl, beat butter and melted chocolate with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
- Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting. Top with second cake layer. Spread 2/3 cup frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting; top with third cake layer. Fit decorating bag with medium star piping tip; fill with 3/4 cup of the frosting. Set aside.
- Frost sides with thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top. Using decorating bag, pipe stars on top edge of cake. Fill center with remaining toffee bits crunch. Refrigerate cake 30 minutes. If refrigerating cake longer than 30 minutes, let cake stand 10 minutes at room temperature before cutting. Store loosely covered in refrigerator.
Nutrition Facts : Calories 700 , CarbohydrateContent 79 g, CholesterolContent 100 mg, FatContent 7 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 19 g, ServingSize 1 Slice, SodiumContent 680 mg, SugarContent 60 g, TransFatContent 1 g
More about "7 layer magic bars recipes"
MAGIC COOKIE BARS RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine american
Calories 393 per serving
- Bake until toppings are evenly golden brown, about 25 to 30 minutes. Let cool in the pan on a wire rack. To serve, lift the bar out of the pan using the parchment overhang, transfer it to a cutting board and cut into 15 bars.
CHOCOLATE-TOFFEE CRUNCH LAYER CAKE - FOOD, COOKING RECIPES
From bettycrocker.com
Reviews 5
Total Time 3 hours 5 minutes
Calories 700 per serving
- Frost sides with thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top. Using decorating bag, pipe stars on top edge of cake. Fill center with remaining toffee bits crunch. Refrigerate cake 30 minutes. If refrigerating cake longer than 30 minutes, let cake stand 10 minutes at room temperature before cutting. Store loosely covered in refrigerator.
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