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
HOLIDAY 7-LAYER BARS RECIPE - PILLSBURY.COM
This Christmas spin on traditional 7-layer bars checks all of the boxes: It’s easy to make, travels well and—most important—is absolutely delish.
Provided by Pillsbury Kitchens
Total Time 2 hours 55 minutes
Prep Time 20 minutes
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with heavy-duty foil, extending foil over sides of pan. Spray with cooking spray.
- In medium bowl, crumble cookie dough; stir or knead in cocoa until well mixed (dough will be stiff). Press dough evenly in bottom of pan. Top evenly with chocolate chips, peanut butter chips, coconut, chocolate candies and peanuts. Pour sweetened condensed milk evenly over bars.
- Bake 30 to 35 minutes or until edges are golden brown (center will not be set). Cool completely, about 2 hours. Use foil to lift bars from pan. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 300 , CarbohydrateContent 37 g, CholesterolContent 10 mg, FatContent 3 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 8 g, ServingSize 1 Bar, SodiumContent 125 mg, SugarContent 29 g, TransFatContent 0 g
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