Magic Cookie Bars… also known as Hello Dolly Bars or Seven Layer Bars. There’s nothing else quite like them. The sweetened condensed milk turns into caramel as the bars bake, and that’s really when the magic takes place. If you have a weakness for ooey, gooey, caramel studded with chocolate chips in a buttery graham cracker crust with slightly toasted chewy coconut, this is the dessert for you. If you think you can make a pan and resist the temptation to eat one, I’m here to tell ya that you’re probably wrong, but go for it. I make them knowing I’ll have at least two.
~ preheat oven to 350 degrees F. ~
2 sticks unsalted butter, melted
3 cups fine graham cracker crumbs
2 heaping cups semi sweet chocolate chips
2 cups chopped walnuts or pecans (macadamias are good too)
2 cups shredded, sweetened coconut
1 (14 oz.) can sweetened condensed milk
Mix butter and graham crackers together in a mixing bowl until well combined. Press this mixture into a glass, 9×13 baking dish. Sprinkle the chocolate chips evenly over the crust, followed by the nuts and coconut. Evenly drizzle the sweetened condensed milk over everything. Bake until crust is golden and coconut begins to toast (approximately 30 to 40 minutes.) Remove from oven to cool completely. For easy cutting: Place pan of bars in refrigerator for an hour before you want to serve them and then cut them into squares. Store in an airtight container in your refrigerator for up to 10 days.
Yield: 12 to 24 servings.