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
ORIGINAL MAGIC BARS FROM EAGLE BRAND
You can use a wide variety of things for the chips. Semi-Sweet, Dark Chocolate, White Chocolate, Butterscotch Chips, Mint Chocolate Chip, M & M's, or Peanut Butter Chips
Provided by BeckyGInAZ
Categories Bar Cookie
Time 35m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees (325 degrees for glass dish). Coat 13 x 9 inch baking pan with no-stick cooking spray. Line with parchment paper.
- Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chips, coconut, and nuts. Press down firmly with a fork.
- Bake 15-25 minutes or until lightly browned. Cool completely. Cut into bars. Store covered at room temperature.
Nutrition Facts : Calories 158.5, Fat 9.5, SaturatedFat 5.3, Cholesterol 10.5, Sodium 92.4, Carbohydrate 17.7, Fiber 1, Sugar 14.3, Protein 2.2
MAGIC BARS
Make and share this Magic Bars recipe from Food.com.
Provided by Graybert
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter, sprinkle crumbs over butter.
- Make this in a 9x13 pan.
- Layer chocolate chips, coconut, nuts and condensed milk.
- Press down lightly, and bake in oven at 350 F for 25-30 minutes or until lightly brown.
Nutrition Facts : Calories 1102.5, Fat 71.9, SaturatedFat 34.6, Cholesterol 90.5, Sodium 528.4, Carbohydrate 113.1, Fiber 8.1, Sugar 88.9, Protein 14.2
MAGIC BARS
Provided by Giada De Laurentiis
Categories dessert
Time 3h55m
Yield 24 bars
Number Of Ingredients 19
Steps:
- Place an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray two 9-by-13-inch ceramic or glass baking dishes with vegetable oil cooking spray. Line each dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spay the parchment paper with vegetable oil cooking spray.
- For the brownie layer: In a large bowl, blend together the brownie mix, eggs, vegetable oil, 1/4 cup water and espresso powder. Using an electric hand mixer, beat for 1 minute on medium speed. Pour the batter into one of the prepared baking dishes. Sprinkle with the coconut and bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour. Using the excess paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Set aside. For the crust: Preheat the oven to 350 degrees F. In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In another medium bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using fingers, press the dough evenly into the bottom of the remaining baking dish. Bake until light golden, 14 to 16 minutes. Cool for 30 minutes. Sprinkle the walnuts over the crust.
- For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla extract over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Pour the caramel evenly over the crust. Working quickly, place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel. Refrigerate for 1 hour until the caramel has set. Allow the layers to come to room temperature, about 30 minutes. Cut into 24 bars and store airtight in a plastic container.
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.
M&M'S MAGIC BARS
Magic bars are made by layering nuts, chocolate chips and coconut with sweetened condensed milk over a layer of graham cracker crust. The layers can be swapped out with variations of nuts, seeds, dried fruit, candy and jams. These Magic bars include M&M'S, making them extra melty and chocolatey.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350˚ F and butter a 9-by-13-inch baking dish. Combine the melted butter and graham cracker crumbs in a bowl. Transfer to the baking dish and use your hands or the bottom of a measuring cup to firmly press the crumbs into an even layer. Sprinkle the chocolate chips and chopped pecans over the graham cracker crust. Drizzle the condensed milk evenly on top, then sprinkle with the coconut and M&M'S. Lightly press the coconut and M&M'S into the condensed milk.
- Bake until golden brown and bubbly, 20 to 25 minutes. Let cool at least 30 minutes in the pan, then cut into squares.
MAGIC BARS
These sweet little treats are so easy to make and take just 15 minutes to put together. The graham cracker crumbs and sweetened condensed milk magically come together to make an ooey-gooey bottom layer.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 48 bars
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Combine the melted butter and graham cracker crumbs in a small bowl with your hands (the mixture should hold together when squeezed). Pour the mixture into the prepared dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs, then sprinkle the chocolate chips, butterscotch chips, pecans and coconut over the milk.
- Bake until the sides are golden brown and begin to pull away from the dish, 30 to 40 minutes. Let cool completely in the dish. Cut into 48 small pieces (they are rich). The cookies can be refrigerated in an airtight container for up to 3 days.
M&M MAGIC BARS
This quick and easy bake sale classic goes over the top for the holidays -- we've loaded the bars with your favorite Christmas candies.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on both sides. Butter the foil.
- Pulse the graham crackers into fine crumbs in a food processor. Add the melted butter and pulse to combine (the mixture should hold together when squeezed). Transfer the mixture to the prepared baking dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs. Sprinkle the chocolate chips, peanuts, marshmallows, M&M's, candy canes and sprinkles over the condensed milk.
- Bake until the sides are golden brown and begin to pull away from the baking dish, 30 to 35 minutes. Let cool completely, about 1 hour. Using the foil liner as handles, lift the bars out of the baking dish; remove the foil. Cut into 24 bars.
MAGIC COOKIE BARS
Steps:
- Preheat oven to 350°F (325°F for a glass dish) in a 13x9 inch baking pan melt margarine. Sprinkle crumbs over margarine.
- Pour sweetened condensed milk evenly over crumbs. Sprinkle with chips and then coconut. Press down firmly.
- Bake 25 to 30 minutes or until lightly browned. Cool. Chill thoroughly if desired. Cut into bars. Store loosely covered at room temp.
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
MAGIC COOKIE BARS FROM EAGLE BRAND®
This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
- Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
- Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Nutrition Facts : Calories 167 calories, Carbohydrate 13.9 g, Cholesterol 10.7 mg, Fat 9.8 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 63.8 mg, Sugar 10.8 g
MAGIC COOKIE BARS
These are super easy, super fast to make and they always taste good. You can add nuts or dried fruit or anything you want really. This is how I like them.
Provided by Miss Erin C.
Categories Bar Cookie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter and mix in the graham cracker crumbs.
- Press the mixture into the bottom of an 11x13 pan.
- Drizzle the sweetened condensed milk over the top.
- Sprinkle with the chocolate and peanut butter chips.
- Sprinkle with the coconut.
- Bake for 25 minutes at 350°F.
- Remove from oven and let cool for about 20 minutes before cutting.
- I think these are best the second day.
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#60-minutes-or-less #time-to-make #course #preparation #for-large-groups #desserts #oven #easy #cookies-and-brownies #bar-cookies #dietary #equipment #number-of-servings
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