There is nothing illicit about these cookie bars expect for the fact that they are sinfully delicious and highly addictive. The best part is how quick and easy it is to make this Eagle Brand classic! I have made many variations over the years but the classic recipe is still the most popular amongst my friends and family whom I bake for every holiday season.
On Saturday, I whipped up a batch of Magic Cookie Bars with the help of my two kids. Okay, they weren’t really helping me, but I let them stand on the step ladder and watch me throw all the layers of goodies onto the sweetened condensed milk and buttery graham crumb base.
I didn’t have pecans handy so I used toasted chopped almonds instead. I think I went a little heavy on the nuts because the chocolate chips and coconut flakes are usually peaking out a bit more. The batch was divided and packed to share with “Poh Poh” (maternal grandma) and “Yen Yen” (paternal grandma) on Mother’s Day.
Looks pretty good don’t you think? Ready to give it a try? Here is the recipe courtesy of Eagle Brand:
Ingredients
2 cups (500 mL) graham wafer crumbs
3/4 cup (175 mL) butter, melted
1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
1 1/3 cups (325 mL) chopped pecans
1 1/3 cups (325 mL) semi-sweet chocolate chips
1 1/3 cups (325 mL) flaked coconut
Preparation
1. Combine graham crumbs with butter; press evenly onto parchment-lined 13 x 9″ (3.5 L) baking pan.
2. Pour Eagle Brand evenly over crumb crust.
3. Sprinkle with pecans, chocolate chips and coconut; press down firmly.
4. Bake in preheated 350ºF (180ºC) oven* 25-30 minutes or until lightly browned. Cool thoroughly and cut into bars. (Store loosely covered at room temperature.)
What’s cooking in your kitchen this Wednesday? Do you have a favourite Eagle Brand Recipe?
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