Happy New Year, guys!
Kind of. Somehow almost all of January has gone by without a post. Obviously blogging more often was not one of my resolutions. Or I could already mark that off as a #fail.
Another thing that was not on my resolutions list was cutting out sweets. Over the years, I’ve learned that when I restrict myself from something the more I want it. So I’m not even going to try with sugar, because it’ll just get the best of me. I get a little credit for recognizing my weakness and not playing to it. Err…that’s how the saying goes, right?
So here I am, back to my roots with a good ol’ dessert recipe that’s oh-so-easy and oh-so-delicious! For some reason I’ve always thought this was a very classic, common recipe. I swear I see some form of these bars in bakeries/cafes all over. But without fail, every time I made this recipe I found someone who didn’t know what they were. Or had never even heard of them! Are they crazy or am I?
Nevertheless, the reaction to these bars was always the same. Absolutely delicious. I made them several times over the holidays for friends, family, and coworkers, and I never heard a bad word. Except that the crust was falling apart. But don’t worry, after a couple tries, I modified the recipe to make sure this does not happen. I gotchu, friends.
Quick, easy, and kid friendly, I promise this is a treat you want to start off the year with. Super simple, yet packs so much sweet and salty flavor. Resolutions, schmesolutions. These bars are calling your name!
Magic Cookie Bars
Ingredients
- 4-1/2 c. graham cracker crumbs
- 1-1/2 c. unsalted butter, melted
- 2 c. pecans
- 1 c. miniature chocolate chips
- 1 c. butterscotch chips
- 4-1/2 c. sweetened, shredded coconut
- 3 (14 oz.) cans sweetened condensed milk
Instructions
- Preheat oven to 325ºF. Grease 12×18-inch jelly roll pan; set aside until ready to use.
- For the crust, in a large bowl combine the graham cracker crumbs and melted butter until crumbs are coated. Press firmly into jelly roll pan.
- Sprinkle pecans, chocolate chips, butterscotch chips, and then coconut (if you have kids, this is where they can help!). Pour over cans of sweetened condensed milk evenly to completely cover the coconut.
- Bake 30 to 35 minutes or until lightly golden (do not over bake). Allow to cool to room temperature, or overnight, before cutting and serving.
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