SEVEN LAYER MAGIC COOKIE BARS
Chips of chocolate and butterscotch are a doubly delicious addition to these lovely layered cookie bars.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 35m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
- Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
- Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.
Nutrition Facts : Calories 257.4 calories, Carbohydrate 21.1 g, Cholesterol 16 mg, Fat 14.6 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 8.1 g, Sodium 102.5 mg, Sugar 16.9 g
SEVEN LAYER MAGIC BARS
Easy and delicious bar cookie recipe--my husband's favorite!
Provided by Stephanie Phillips
Categories Desserts Cookies Bar Cookie Recipes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan or microwave; pour into a 9x13-inch baking dish, tilting to coat. Sprinkle on the graham cracker crumbs; press mixture with your hands to form a crust.
- Layer the chocolate chips, butterscotch chips, coconut, and peanuts over the graham cracker crust. Pour the condensed milk over the layers.
- Bake in preheated oven until edges begin to brown, about 20 minutes. Allow to cool before cutting into bars.
Nutrition Facts : Calories 597.4 calories, Carbohydrate 64.8 g, Cholesterol 31.4 mg, Fat 35.5 g, Fiber 3.4 g, Protein 7.4 g, SaturatedFat 21.3 g, Sodium 288.2 mg, Sugar 56.2 g
SEVEN LAYER MAGIC BARS
Make and share this Seven Layer Magic Bars recipe from Food.com.
Provided by Cheryl Thebeau-Blev
Categories Bar Cookie
Time 35m
Yield 24-35 bars, 36 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 (325 for glass dish). In 13x9" baking pan, melt butter in oven.
- Sprinkle crumbs over butter.
- Pour sweetened condensed milk over crumbs.
- top with remaining ingredients in order listed; press down firmly.
- Bake 25 minutes or until lightly browned.
- Cool.
- Chill if desired.
- Cut into bars.
- Store covered at room temperature. TIP: for perfectly cut cookie bars: line entire pan (including sides) with a sheet of aluminum foil first.
- When bars are baked, cool; lift of edges of foil to remove from pan.
- Cut into individual squares.
- Lift off of foil.
- Keebler/ReaLemon/Borden.
Nutrition Facts : Calories 157.6, Fat 9.5, SaturatedFat 5.3, Cholesterol 10.5, Sodium 92.3, Carbohydrate 17.4, Fiber 1, Sugar 14.1, Protein 2.2
SEVEN LAYER MAGIC BARS (WITH A STURDY CRUST)
Adding the extra crumbs and mixing the crumbs separately give these bars a base that is sturdy enough to eat without crumbling.
Provided by Cricket
Categories Bar Cookie
Time 35m
Yield 2-3 dozen, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (325°F for glass baking pan).
- In small bowl, combine graham cracker crumbs and butter; mix well.
- Press crumb mixture firmly on bottom of 13x9-inch baking pan.
- Layer evenly with remaining ingredients;press down firmly with fork.
- Pour condensed milk evenly over bars.
- Bake 25 minutes or until lightly browned.
- Cool.
- Chilling whole pan in fridge makes cutting a breeze.
- Cut into bars or diamonds.
- Store leftovers covered at room temperature or freeze.
Nutrition Facts : Calories 195.4, Fat 11.5, SaturatedFat 6, Cholesterol 15.8, Sodium 141.2, Carbohydrate 21.2, Fiber 1.1, Sugar 16.3, Protein 3
MATZO MAGIC BARS
This is my Passover take on the classic Midwest potluck staple, magic bars (also known as 7-layer bars). They typically have a graham cracker crust with butterscotch chips, chocolate and nuts. To make them kosher for Passover, I'm using matzo meal for the crust combined with coconut oil to make them firm and give them a hint of coconutty flavor, and I'm including my favorite, peanut butter chips, and rainbow chips for a pop of color. Dried fruits add bits of brightness, and sweetened condensed coconut milk brings everything together into a deliciously chewy bite.
Provided by Molly Yeh
Categories dessert
Time 2h50m
Yield 12 bars
Number Of Ingredients 12
Steps:
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Grease the bottom and sides of a 9-inch square baking pan with cooking spray. Line the pan with a strip of parchment paper to overhang on two sides by 2 inches.
- In the prepared baking pan, add the matzo meal, sugar, and salt. Pour the coconut oil over the matzo mixture and gently stir to combine. Then, using a spatula or the flat bottom of a glass or dry measuring cup, pat down the matzo into an even layer to form a crust.
- Top with the dried cherries in an even layer, then top with a layer of your preferred dairy-free chocolate, peanut butter and/or vegan rainbow chips. Sprinkle on the pistachios and coconut flakes. Open the can of condensed coconut milk, pour in the vanilla and stir gently to combine. Pour the condensed coconut milk evenly over the bars.
- Bake until the coconut is toasted and golden all over and the bars are set, 25 to 30 minutes. Garnish with the sprinkles and cool completely in the pan. Chill in the fridge for at least 1 hour before cutting into 16 bars. Store in the refrigerator in an airtight container.
VEGAN MAGIC COOKIES BARS (AKA 7-LAYER BARS)
These wonderful bars are from outstanding pasty chef Fran Costigan's cookbook called Vegan Chocolate. You need this book... To make the recipe you can use purchased graham crackers or recipe #511625. And you'll also need a basic cashew cream sauce to replace the traditional sweetened condensed milk I recommend recipe #511626. Both those recipes can be made ahead. When I made it, I found that the coconut layer didn't cut cleanly so I cut them and served them in jumbo muffin liners. Actually turned out to be a good way to serve them!
Provided by Wish I Could Cook
Categories Bar Cookie
Time 55m
Yield 24 pieces, 24 serving(s)
Number Of Ingredients 9
Steps:
- Crumb Crust:.
- Preheat the oven to 350F/180°C.
- Lightly oil an 8x8 inch (20x20 cm) baking pan. Line the bottom with parchment so that it extends up two sides of the pan. (To help with the removal of the bars.).
- Mix the graham crackers and sugar in a bowl.
- Mix the maple syrup, oil and vanilla in a small bowl. Pour over the crumbs and mix until moistened.
- Press the dough into an even, compact layer on the bottom of the prepared pan.
- Bake the crust on the center rack for 10 minutes. Cool on a wire rack to room temperature before filling.
- Bars:.
- Pour the cashew cream over the cooled crust.
- Sprinkle the nuts evenly over the cream.
- Sprinkle 3/4 cup (128 g) of the chocolate chips over the nuts.
- Sprinkle the toasted coconut over the top.
- Press the toppings into the cashew cream.
- Bake on the middle rack for 25 minutes until the coconut is lightly browned.
- Press down lightly with a spoon on any areas where the coconut does not look anchored.
- Scatter the remaining chocolate chips on top. Cool completely.
- Place the pan in the freezer for about 30 minutes, until cold, before cutting.
- Remove from the pan, cut into quarters, then cut each quarter into six pieces.
Nutrition Facts : Calories 192.5, Fat 13.9, SaturatedFat 6, Cholesterol 16.6, Sodium 43.9, Carbohydrate 17.2, Fiber 1.3, Sugar 12.4, Protein 1.9
7-LAYER MAGIC BARS
Steps:
- Mix butter and graham cracker crumbs. Press into a 9"x13" baking pan.
- Layer chocolate chips, butterscotch chips, coconut, and nuts. Drizzle milk over the layers.
- Bake for 25 minutes at 350°F (325°F if using a glass pan). Cool and cut.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Arrange a rack in the middle of the oven and preheat the oven to 350 degrees F. Grease and line a 13x9 baking dish with parchment paper that hangs slightly over the pan (so you can lift the bars out after they're baked). Set aside.
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- Melt butter in a small saucepan. Remove from heat and stir in graham cracker crumbs until throughly combined. Press into the bottom of a 9x13 inch baking pan to form the crust.
- Evenly sprinkle remaining ingredients one by one over the crust to form layers, beginning with the chocolate chips, followed by the butterscotch chips, coconut, and walnuts. Pour the condensed milk evenly over the top, and spread with a rubber spatula to make sure it's evenly distributed.
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