Posts Tagged ‘magic bars’

It’s not the prettiest of the bunch but it’s a classic and an evergreen holiday favorite. Today, Day 7, it’s Magic Cookie Bars. The base dough is pressed into a pan, topped with a mixture of chocolate chips, unsweetened coconut, pecans and sweetened condensed milk. As it bakes, the butter dough gets nice and crispy, the chocolate melts ever so slightly and the condensed milk bubbles up and caramelizes amongst it all. It’s quite tasty.

This one is pretty traditional with a few slight changes. The base cookie dough stands in for the graham cracker crumb base, two kinds of chocolate are put to good use – bittersweet and milk – and I greatly prefer the big coconut flakes to the regular old shredded. That might necessitate a trip to a store like Whole Foods but I believe it’s worth it. Have at it.

If you do the smaller pan, you only need half a can of condensed milk. I hear there are petite 7oz cans out there but I’ve yet to find them so get out the scale and use the rest in other things. What exactly, you say? Well, sweeten your coffee for one but here are some more ideas.

12 Days of Cookies from years past:

FruityJam ThumbprintsJam Streusel TartsRaspberry Linzer SquaresLemon Poppyseed ButtonsOrange Sesame CrispsCranberry Pistachio CoinsAlmond Raspberry StripsOrange Sandwich CookiesApricot Rosemary ShortbreadCoconut Lime SticksBourbon Glazed Fruitcake ButtonsLemon Cornmeal BiscottiBlueberry Lime ButtonsDate Swirls

NuttyMexican Wedding CookiesRussian Tea CakesPecan TassiesMaple Black Walnut CookiesPB&J Sandwich CookiesPecan Triangles

SpicedCinnamon Sugar PinwheelsCandied Ginger Spice ButtonsCardamom Rose CoinsBrown Sugar Wafers with Lemon Lavender Glaze

ChocolateBasic Chocolate Butter Cookie DoughMexican Chocolate CrinklesChocolate Cocoa Nib Wafers,Raspberry Chocolate DropsChocolate Hazelnut ButtonsDark Mocha Sandwich CookiesEspresso CrinklesCranberry Cocoa Nib WafersChocolate Dulce de Leche Sandwich CookiesChocolate LebkuchenFudge TartsChocolate Marzipan DropsChocolate Coconut BullseyesChocolate Peanut Butter Sandwich CookiesChocolate Almond CrescentsChocolate Covered Cherry Cookies

BarsRum Butter BarsPeppermint Brownie BarsBanana Walnut BarsChocolate Banana Petit Fours

Holiday ClassicsCream Cheese WreathsClassic Molasses CookiesPeppermint Candy CanesAndes Mint Chip CookiesHoliday Mallomars

This year:

Basic Butter Cookie Dough for all recipes

Day 1: Sparkly Sugar Cookies

Day 2: Pecan Praline Bars

Day 3: Earl Grey Sandwich Cookies

Day 4: Butter Brickle Cookies

Day 5: Maple Glazed Spiced Sweet Potato Cookies

Day 6: Garam Masala Shortbread


Base Butter Cookie Dough – recipe here

  1. Preheat oven to 325°F. 
  2. For the cookie base: Line a pan (with at least 2” sides) with a crisscross of aluminum foil, pressing to make as smooth as possible. Parchment will work but foil works better with hot bubbling sugar.
  3. Crumble the base cookie dough into the pan and press to form an even, level layer, pressing down to compact. The easiest way to do this is to crumble the dough into the pan, starting with the corners, and press to form an even layer. Then top the dough with a scrap of parchment and smooth with your fingers. Chill for 30 minutes.
  4. Mix the salt with the pecans and set aside.
  5. Pour about ¾ of the sweetened condensed milk evenly over the crust and spread it out into an even layer. (Note: for the smaller batch you will use half of the 14oz can total).
  6. Sprinkle half the chocolate and half the pecans evenly over the surface. 
  7. Sprinkle the coconut on in an even layer, then the remaining pecans and chocolate.
  8. Drizzle the rest of the condensed milk on top.
  9. Bake until toppings are evenly golden brown and the condensed milk has bubbled and turned golden, about 30 minutes. 
  10. Let cool in the pan on a wire rack. 
  11. To serve, lift the bar out of the pan using the foil, transfer to a cutting board and cut into small squares.

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