These rich cookie bars are so simple to make and you can vary the toppings to suit your family tastes.  Just add your own magic to this very old recipe for Magic Cookie Bars.  Instead of coconut flakes, add dried cranberries, chopped figs or dates.  Grated orange zest and a few grinds of black pepper are super delicious with chocolate chips and shaved almonds.  The sweetened condensed milk caramelizes in the baking and gives them a warm golden brown top.  Use pecans, walnuts, almonds, hazelnuts or try pistachio nuts with caramel chips or chocolate mint chips.  Add a pinch of cayenne pepper for a Mexican flare.  

Just start with graham cracker crumbs on the bottom and top everything with sweetened condensed milk before baking.  The ingredients in the middle are all your choice.  There won’t be one left to put in a cookie jar after the family starts into them.

Ingredients:

• 1 ½ cup graham cracker crumbs
• ½ cup melted butter
• 1 cup semi-sweet chocolate chips
• 1 cup chopped hazelnuts (toasting and removing skins is optional)
• 1 can (14 oz) sweetened condensed milk

Method:

1. Preheat oven to 350° F.
2. Line a 9×13 inch baking pan with parchment paper.
3. Mix graham cracker crumbs with melted butter and pat into prepared baking pan.
4. In a bowl, mix chocolate chips, and hazelnuts.
5. Spread mixture over graham cracker crust evenly. With a piece of parchment paper or plastic wrap on top, press down on chocolate chip mixture. Remove paper.
6. Pour sweetened condensed milk over the entire surface to cover completely.
7. Bake for 25-30 minutes or until golden brown and set.
8. Remove from oven. Invert pan over a cake rack, remove parchment paper, invert again.
9. When completely cooled cut into 3×2 inch bars. Store in an air-tight container at room temperature.

This recipe is part of my published article on Suite101.com (see RSS feed on my side bar) Picnic for Two at The Concert.  Enjoy!

Ingredients:

• 1 1/2 cups graham cracker crumbs (Malt Biscuits for Aussies and Kiwis)
• 1/2 cup butter, melted
• 1 can (14 oz) Eagle brand Sweetened Condensed Milk (Anchor brand for Aussies and Kiwis)
• 1 cup semi-sweet chocolate chips
• 1 cup flaked coconut
• 1 cup hazelnuts, chopped

Method:

1. Preheat oven to 350° F. (180° C.)
2. Line a 13×9 inch baking pan with parchment paper
3. Combine graham cracker crumbs with melted butter, press into the prepared baking pan.
4. In a bowl, mix chocolate chips, coconut, and nuts.  Spread over the graham cracker crust evenly.  With a piece of plastic wrap or parchment paper over the filling, press down to compact the filling. Remove plastic wrap.
5. Pour condensed milk over the entire top of the filling.
6. Bake for 25-30 minutes or until brown.
7. Remove from oven to a rack and cool for 10 minutes.  Invert pan over a rack, remove parchment paper from bottom, invert cookies right-side up onto another rack and continue to cool.
8. When cookies are cool, use a sharp knife and cut into 2×3 inch bars.