I can remember being a little kid in middle school and eating my very first Magic Cookie Bar in Home Ec. At that moment, there was no doubt in my mind that me and these cookies were meant to be. Flash forward a million years later, and I am still very much aware that if it came down to just me and these cookies in the world I would make it out okay.
When Hurricane Sandy started threatening our power last week, Dean and I went to the grocery store to pick up some of the basics (read: water, poptarts, and chips) and I whipped up a batch of the magic to keep us through.
If you’ve never made them before, they are super easy. What I love about them is the fact that you can throw almost anything in the pan and have it turn out wonderful. Really, the only things you need are some butter, graham cracker crumbs, condensed milk, and a cabinet filled with miscellaneous baking supplies. Anything goes! Here’s what I used this time:
1 stick of Butter (1/2 cup)
1 1/2 cup Graham Cracker Crumbs
1 can of Condensed Milk
1 cup White Chocolate Chips
1 cup Chocolate Melts (I usually prefer the chips)
1 cup of Chopped Walnuts
1 cup of Peanut Butter Chips
Tip: I usually really like to add in 1 cup of flaked coconut.
As someone who isn’t a very big coconut person, I promise this is a good decision.
|Keep an eye on the butter. Once it is mostly melted on the bottom of the pan, be sure to take it out of the oven.|
2-In a medium sized bowl, mix together all of your dry ingredients. I change up what I use all of the time! Eagle Brand suggests using 2 cups of semisweet chocolate chips, 1 cup of chopped nuts and 1 1/3 cups of flaked coconut. I prefer to trade out some of the semi-sweet chocolate for white chocolate and peanut butter chips. Choose to use ingredients that you enjoy!
|Careful! The pan will still be hot!!|
|The hardest part of this whole project is waiting for them to cool.|