Thursday, December 19, 2024

Magic Cookie Bars

 Magic Cookie Bars






















 
I call these my magic cookie bars because they magically disappear the same day I make them.  These are just so sinfully decadent that you'll be getting requests for them often.  A soft cookie crust is filled with chocolate, coconut, pecans and then filled with sweet cream!  Oh My Goodness!

Magical Cookie Bars

1/2 cup (1 stick) butter, room temperature
3/4 cup light brown sugar, packed
1 teaspoon vanilla
1 egg
1 cup all-purpose flour
1 cup graham cracker crumbs 
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4  cup semi-sweet chocolate chips, divided
1 3/4 cup shredded sweetened coconut
1/2 cup pecans, chopped sliced almonds
12 oz. sweetened condensed milk (not quite one can)

Preheat oven to 350 degrees.  Line an 8 x 8-inch baking pan with parchment paper.  Make sure you leave an overhang of paper on at least two sides so you can remove your cookies bars later.  Next spray the paper with non stick spray and set aside.  























Using a hand mixer, mix the butter and brown sugar until smooth and creamy.   Add the vanilla and egg and mix until combined.  Next, add the flour, graham cracker crumbs, baking powder and salt and mix completely blended. 

With a wooden spoon or spatula, fold in 1/2 cup of the chocolate chips.  Press graham cracker dough evenly into the bottom of your prepared baking pan, making sure to make it even all the way around and in the corners.  Bake at 350 degrees for 5 minutes.























Remove from oven and sprinkle with another 1/2 cup of the chocolate chips, the coconut and the chopped pecans. Then drizzle the sweetened condensed milk all over the top of the coconut.  Finally sprinkle the last 1/4 cup of chocolate chips on top.























Return pan to the oven and bake for about 13 minutes.  Then open the oven and gently lay a sheet of aluminum foil on top of pan to prevent the coconut from browning and rotate the pan in the oven.  Close the oven door and continue to bake for another 12 minutes. Remove from oven and allow to cool completely on a cooling rack for at least 45 minutes.

























You want these to be cold and completely set up before you cut them or they will be a runny, gooey mess.  Next, put the cooled cookie bars in the refrigerator for about an hour.  I put mine in the freezer for 20 minutes. You want the bottom of the pan to be cold before you cut them.























Cut into squares.  These are pretty rich so you might want to cut them into smaller bars or squares.  If I am serving at a party or gathering I usually cut into 12 squares.  You can choose 9 or 12.























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