Best Magic Cookie Bars Hello Dollies Recipes

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MAGIC COOKIE BARS (HELLO DOLLIES)



Magic Cookie Bars (Hello Dollies) image

Originally taken from the label of Eagle Brand sweetened condensed milk. Has been a hit for years!

Provided by Penny R

Categories     Chocolate

Number Of Ingredients 6

1/2 c butter or margarine, melted
1 1/2 c graham cracker crumbs
1 can(s) eagle brand sweetened condensed milk
2 c semi-sweet chocolate morsels
1 1/3 c flaked coconut
1 c chopped nuts

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.

MAGIC COOKIE BARS (HELLO DOLLIES) RECIPE - (4.4/5)



Magic Cookie Bars (Hello Dollies) Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 7

1/2 cup butter, melted, 1 stick
1 1/2 cups graham cracker crumbs
1 (14-ounce) can Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts (I used walnuts)
NOTE: You can use butterscotch morsels for a different twist

Steps:

  • Heat oven to 350°F (325°F for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray, or make a parchment paper "sling"* . Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. NOTE: An offset spatula makes this easy to do. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork (I use the palm of my hand). Bake 25 minutes or until lightly browned. Cool.* Cut into bars or diamonds. Store covered at room temperature. I like to make a "sling" by layering two pieces of parchment paper, which has been lightly sprayed. This helps the parchment paper to "stick" to the pan. I also leave a couple of inches of overhang. That way, it's easy to lift the baked cookie out of the pan to cool on a rack. That way I can easily cut the bars with a long knife or a bench scraper.

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