Mamas Magic Mojo Bars Recipes

Steps:

• Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, sprinkle crumbs, then coconut, then chocolate chips, then nuts. Pour milk over all. Do not stir. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool several hours before cutting.

Steps:

• Beat 2 sticks butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 1/2 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 2 cups chocolate chunks, 1/2 cup crushed pretzels and 1/2 cup peanuts. Press into a 9-by-13-inch pan; sprinkle with more pretzels. Bake 40 to 45 minutes at 350 degrees.

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.

Steps:

• Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray and set aside.
• Stir together the graham cracker crumbs, melted butter and salt in a medium bowl until thoroughly combined. Press the crust mixture into the bottom of the prepared pan in an even layer.
• Sprinkle the dark chocolate chips, butterscotch chips, white chocolate chips, pecans and coconut over the crust. Pour the condensed milk evenly over the top, and spread with a spatula to make sure everything is even.
• Bake until the edges are golden brown and the middle is set, 25 to 30 minutes. Let cool completely before slicing.

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.