Best Magic Bars Recipes

MAGIC COOKIE BARS FROM EAGLE BRAND®

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.

SEVEN LAYER MAGIC COOKIE BARS

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.

MAGIC BARS

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.

MAGIC BROWNIE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. , Prepare brownie mix batter according to package directions. Transfer to prepared pan. Top with butterscotch chips, coconut and, if desired, pecans. Drizzle with milk. Bake until topping is light golden, 35-40 minutes., Cool completely in pan on a wire rack. Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container.

(GLUTEN FREE) MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
• Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
• Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
• Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
• Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
• Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.

MAGIC COOKIE BARS FROM EAGLE BRAND

Steps:

• 1. Spray pan with non stick spray. Pour melted butter into the bottom of a 13 x9x2 inch pan
• 2. Sprinkle graham cracker crumbs evenly over butter and press down lightly. Sprinkle nuts evenly, scatter chocolate morsels over nuts then sprinkle the coconut evenly over the choc0late
• 3. Pour the condensed milk evenly over coconut, Bake 350 for about 25 minutes. Until lightly browned. Cool in pan at lest 15 minutes and cut into squares. Can make about 2 dozen

SALTED CASHEW AND CARAMEL APPLE MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with shortening.
• Mix graham cracker crumbs and butter together in a bowl. Press over the bottom of the prepared pan.
• Pour sweetened condensed milk evenly over crumb mixture. Layer cashews, apple, and caramel pieces evenly on top; press down with a fork.
• Bake in the preheated oven until lightly browned, about 30 minutes. Loosen from the sides of the pan while warm. Let cool before cutting into diamonds or squares.

CHOCOLATE-HAZELNUT MAGIC BARS

Steps:

• Preheat oven to 350°. Melt butter in a 9-in. square baking pan. On top of melted butter, evenly sprinkle crumbs, then coconut, then chocolate chips, then hazelnuts. 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. If desired drizzle with melted Nutella.

MAGIC COOKIE BARS (HELLO DOLLIES)

Steps:

• 1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. In a small bowl, combine graham cracker crumbs and butter. Press crumb mixture 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.

ORIGINAL MAGIC BARS FROM EAGLE BRAND

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.

MAGIC COOKIE BARS OR SEVEN LAYER COOKIES

Steps:

• Preheat oven to 350 degrees Fahreheit (325 degrees Fahrenheit for a glass dish).
• In a small bowl, combine graham cracker crumbs and melted butter; mix well.
• Press crumb mixture firmly in the bottom of a 13x9 baking pan.
• Pour sweetened condensed milk evenly over crumb mixture.
• Layer evenly with semi-sweet chocolate chips, white chocolate chips, butterscotch chips, peanut butter chips, coconut, and nuts.
• Press down firmly with a fork.
• Bake for 25 minutes or until lightly browned.
• Cool.
• Cut into bars.
• Store leftovers covered.

MAGIC COOKIE BARS

Steps:

• Heat oven to 350 degrees. Butter a 13- by 9-inch baking pan. Line it with parchment, leaving a 2-inch overhang on two sides.
• In a food processor, process the graham crackers until finely ground. (You should have about 2 3/4 cups.) Add brown sugar, baking powder and salt and pulse to combine. While machine is running, add butter and egg and process until the crumbs are completely moistened and large clumps have formed.
• Tip the graham cracker mixture out into the prepared pan. Crumble the mixture to divide it evenly across the bottom of the pan, then use your fingers to spread it out into an even layer, lightly pressing it into the pan. Bake the crust until it is set and dry, about 15 minutes.
• Pour the sweetened condensed milk evenly over the crust and spread it out into an even layer. Sprinkle half the chocolate and half the pecans evenly over the surface. Sprinkle the coconut on in an even layer. Then sprinkle the remaining chocolate and nuts evenly over the top.
• Bake until toppings are evenly golden brown, about 25 to 30 minutes. Let cool in the pan on a wire rack. To serve, lift the bar out of the pan using the parchment overhang, transfer it to a cutting board and cut into 15 bars.

CHOCOLATE RASPBERRY MAGIC COOKIE BARS

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.

LAYER COOKIES (MAGIC LAYER BARS)

Steps:

• Place melted butter in a 9 x 13 baking pan. Spread graham cracker crumbs over top. (I actually prefer to melt my butter in the microwave, mix in the graham cracker crumbs and then pat into the pan. It makes a more even bottom crust, I think.).
• Layer the coconut and chips in order given. Pour sweetened condensed milk over all. Top with nuts. DO NOT mix together.
• Bake at 350°F for 25 minutes or until lightly browned. (Please check earlier if your oven runs hot!).

SEVEN LAYER MAGIC BARS

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.

MAGIC BARS

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.

HOLIDAY CRANBERRY MAGIC COOKIE BARS

Steps:

• Set oven to 350 degrees F.
• Grease an 11 x 7-inch or a 9 x 9-inch baking pan.
• Combine cracker crumbs and butter.
• Lightly press into prepared baking dish (do not pack down hard).
• In a bowl combine all the remaining ingredients; mix well.
• Gently spoon over crust.
• Bake for 25 minutes or until edges are golden brown (don't overbake!).
• Cut into bars or triangle shapes.
• Store in refrigerater.
• Note: these bars can be made without the cranberries, they taste just as good.

PASSION FRUIT CARAMEL GOLD COINS, CHOCOLATE COVERED CARAMEL ALMOND MAGIC BEANS, AND CINNAMON CARAMEL MACADAMIA CHOCOLATE BARS

Steps:

• In a small saucepan, cook the sugar, corn syrup and water to a dark amber caramel. Add the passion fruit puree, butter, vanilla seeds and sweetened condensed milk. Bring to a boil and cook to 235 degrees F while stirring the entire time. Stir in the salt. Spray parchment paper with nonstick and put on a sheet pan. Set the metal caramel frames to 8 by 12 inches on top. Pour the caramel inside the frame and place in the freezer until frozen.
• Once the passion fruit caramel is frozen, cut out about 36 disks with 1 1/2-inch round cutters. Store the caramel in the freezer. Melt the dark chocolate. Dip the frozen passion fruit caramel disks into the chocolate and let set at room temperature until the chocolate hardens.
• In a medium saucepan over medium heat, cook the sugar and the water to soft ball stage, 240 degrees F. Add the almonds and keep stirring until caramelized to a dark amber color. Add the salt and butter. Spread onto greased sheet pans and let cool 20 to 60 minutes, depending on the temperature of the room. After they have cooled, put in the refrigerator about 1 hour.
• Transfer the almonds into a stainless steel bowl and coat the almonds with the melted chocolate while stirring constantly. When set, sift the cocoa powder or powder sugar over the almonds.
• In a small saucepan, bring the cream, cinnamon, and glucose to a boil. Place the butter, salt, and both chocolates in a small bowl. Pour the hot cream over the chocolate and let stand for 10 seconds. Whisk to combine. Let stand at room temperature until the edges of the ganache start to crystallize.
• Meanwhile, melt the dark chocolate to 186.8 degrees F. Pour into the chocolate bar molds to coat, then pour back out. Tap all of the excess chocolate out, then invert onto parchment paper until the chocolate hardens completely. Pipe the ganache half way into the chocolate shell.
• In a small saucepan, caramelize the corn syrup and sugar to a dark amber. Place the cream in a small microwave-proof container and heat in the microwave until hot to the touch. Carefully add the caramel to the hot cream. Bring the mixture back to a boil. Place the chocolate and honey in a medium bowl. Pour the hot cream mixture over the chocolate. Let stand for 10 seconds and whisk to combine. Fold in the macadamia nuts. Let stand at room temperature until the edges of the ganache start to crystallize. Spoon the caramel on top of the cinnamon chocolate ganache and top with the rest of the tempered chocolate. Let it set up in the refrigerator, about 1 hour. Tap the bars out of the mold.

MAGIC RASPBERRY COOKIE BARS

Steps:

• In a small bowl, combine crumbs and sugar. Add butter, Toss until combined. Press onto bottom of 13x9" baking pan.
• Evenly drizzle the sweetened condensed milk over crumbs. Refrigerate for 10 minutes. Spoon preserves over top.
• Sprinkle with coconuts and pecans. Bake at 350 degrees for 25-30 minutes or until lightly brown.
• Cool completely and cut into bars. Store, loosely covered, at room temperature.

PUMPKIN DELIGHT MAGIC BARS

Steps:

• Preheat oven to 350°. Place wafers in a food processor; pulse until coarse crumbs form. Drizzle with melted butter; pulse until blended. Press into bottom of a greased 13x9-in. baking pan., In a large bowl, beat cream cheese, milk and pie spice until smooth. Beat in pumpkin; stir in cranberries. Pour over crust. Layer with coconut, baking chips and pecans., Bake 45-55 minutes or until golden brown. Cool in pan on a wire rack 10 minutes., Loosen sides from pan with a knife; cool completely. Cut into bars. Refrigerate leftovers.