Best Chocolate Raspberry Magic Bars Recipes
CHOCOLATE RASPBERRY MAGIC COOKIE BARS
I wanted a break from the typical magic cookie bar and needed to use up some chocolate grahams and thought all of these flavors would work well together and I had all of the ingredients. It was youth group tested and approved!
Provided by Lisa Mayer Kaelblein
Categories Desserts Cookies Bar Cookie Recipes
Time 1h35m
Yield 18
Number Of Ingredients 8
Steps:
- Mix chocolate graham cracker crumbs and butter together in a small bowl. Press into a 9x13-inch baking pan. Sprinkle walnuts evenly on top. Top with dark chocolate chips, white chocolate chips, and coconut.
- Drizzle sweetened condensed milk evenly over coconut layer. Drop spoonfuls of raspberry preserves on top so there will be some on each bar once baked and cut.
- Bake in the preheated oven until lightly golden, 20 to 30 minutes. Let cool until set, about 1 hour. Cut into 6 columns and 3 rows to make 18 bars.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 31.4 g, Cholesterol 22.5 mg, Fat 17.5 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 8.6 g, Sodium 120 mg, Sugar 22.8 g
RASPBERRY CHOCOLATE MAGIC COOKIE BARS
Steps:
- 1. Preheat oven to 350. Mix together melted butter and the entire contents of the jello packet. Add the egg and cake mix.
- 2. Pat into a foil lined and well greased 9x13 pan. Pour bag of m&m's over the white chocolate chips. Drizzle sweetened condensed milk over everything.
- 3. Bake at 350 for 25-30 minutes. Allow bars to cool before cutting.
CHOCOLATE RASPBERRY MAGIC BARS
These bar cookies are a twist on the standard 7 layer or magic bar. I used semi sweet and milk chocolate chips, but it would be great with some white chocolate in there too! These were a big hit with the family!
Provided by Lisa Foote
Categories Other Snacks
Time 45m
Number Of Ingredients 9
Steps:
- 1. Line a 9 X 13 pan with parchment with enough extra over the sides so you can lift cookies out after baking. Preheat oven to 350 degrees.
- 2. Melt butter and mix with chocolate wafer crumbs and Oreo cookie crumbs, press into the bottom of the pan to form a crust. Layer chocolate chips, nuts and coconut over crust. Pour sweetened condensed milk evenly over layers.
- 3. Bake at 350 for 25-30 minutes until bubbly. Cool cookies for 20 minutes.
- 4. Heat raspberry jam in the microwave for 15-20 seconds, enough to make it warm to drizzle. Slowly drizzle the jam over the top of the cookies. ( I drizzled it but you could also spread it to cover cookies in a thin layer). Cool cookies completely.
- 5. Lift out of pan using parchment and cut into small squares. Store in an airtight container, in frig if the weather is hot! Enjoy!
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