Magic Cookie Bars

I should not be eating these right now.
I should not be eating these right now.
I should not be eating these right now.

But they’re so good I can’t help myself.

Totally overindulged the past few days. The holidays are the worst for that. And with New Year’s Eve swiftly approaching, there is no end in sight. I’ve found it’s futile to try and resist temptation this time of year. Who wants to be crunching on carrots and cucumbers when there are delicious things abound?

Did get lots of baking gear for Christmas though, including…FROSTING TIPS!!! Be on the lookout for some professionally-piped cupcakes in your future…well, okay, they won’t be professionally piped but they will look more appetizing than the pumpkin cupcakes!

Sidenote: if anyone is looking to purchase me a gift (my birthday is in June!), I just found the most awesome baking-inspired prints at Jenny’s Bake Shop…the store also sells cupcake jewelry but they are currently sold out! ::sad trombone::

At first blush, these didn’t look to appealing to me. I’d never had Magic Cookie Bars as a kid, so I thought the combination of chocolate, coconut, and condensed milk to be pretty weird. Who knew these things were so damn amazing.

I made these using the fantastical new Pampered Chef stoneware bar pan that I got from my wonderful sister-in-law and brother! I also used a little less coconut than the Magnolia recipe calls for (4 cups instead of 4 1/2). The best part about these is that you can pretty much mix and match the ingredients – peanut butter chips, hazelnuts, butterscotch chips, raspberry jam…they are sooo easy to make. No real baking experience required!

I also enjoyed wearing my new Jessie Steele apron

Magic Cookie Bars, adapted from Magnolia Bakery (of course)

4 1/2 cups graham cracker crumbs
1 1/2 cups (3 sticks) unsalted butter, melted
2 cups chopped walnuts
1 cup mini chocolate chips
4 cups sweetened shredded coconut
3 fourteen-ounce cans sweetened condensed milk

Baking Temperature: 325 degrees
Baking Time: 30-35 minutes

1. In a large bowl, combine the graham cracker crumbs with the melted butter. Press firmly into an ungreased 12 x 18″ jelly roll pan.
2. Sprinkle over this the walnuts, then the chocolate chips, and then the shredded coconut.
3. On top, pour over three cans of sweetened condensed milk evenly to completely cover the coconut. Use a spatula if needed.
4. Bake for 30-35 minutes or until lightly golden. Be careful not to overbake.
5. Allow bars to cool to room temperature before cutting and serving.