Magic Bars

That's right....you heard me....Magic Bars!  

These bars have many names - Magic Bars, Seven Layer Bars, Hello Dolly Bars, the list goes on!  Call them whatever you like as long as remember two things; 1. these bars are INCREDIBLY addictive 2. they are NOT low fat or low sugar!

I love these bars for so many reasons.  They are delicious and dreamy and everyone loves them!  They are easy to make, easy to cut, and easy to travel with!  But the reason I love them the most is that they are whatever you would like them to be!  You can add any flavor of chocolate chips or even butterscotch chips, any variety of nuts you like, coconut, toffee, peanut butter, etc. etc. etc.

The first layer is graham cracker crumbs and butter but could easily be changed to ground ginger snaps or chocolate cookies.  The layer of sweetened condensed milk can be altered by adding other flavors to it such as caramel, chocolate sauce, or pumpkin.  I used a mixture of semi-sweet and white chocolate chips and used macadamia nuts but other times I have added butterscotch chips and pecans.  All variations equally delicious!

This is the magic of these bars, they can become anything you want them to.  Ok, they won't make you skinny or bring Tyler Florence knocking on your door, but they are still magical!  Make them soon and find out for yourself!  :)


Magic Bars via Eagle Brand


1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 1/3 cups flaked coconut
1 cup chopped macadamia nuts


Heat oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.

Combine graham cracker crumbs and butter in small bowl. Press 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 fork.

Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into bars.


This recipe shared on:
My Turn For Us Linky Party - Freedom Fridays
Chocolate, Chocolate, and more Chocolate - Thursdays Treasures
The 21st Century Housewife - Hearth and Soul Blog Hop