Archive for May 9th, 2009

Chocolate Hazelnut Bars

May 9, 2009

magic cookie barsThis recipe is based on “Magic Cookie Bars” from the 1970s.  It’s incredibly easy to make and very rich.  I highly recommend a simple Columbian brewed coffee to sip with these bars.  You don’t want to defuse the flavors of the chocolate, hazelnuts, coconut, and caramelized cream over a graham cracker crust, with a complex espresso concoction.  Though, on second thought, a double tall latte would be grand. 

This recipe is part of my published article on (see RSS feed on my side bar) Picnic for Two at The Concert.  Enjoy!


  • 1 1/2 cups graham cracker crumbs (Malt Biscuits for Aussies and Kiwis)
  • 1/2 cup butter, melted
  • 1 can (14 oz) Eagle brand Sweetened Condensed Milk (Anchor brand for Aussies and Kiwis)
  • 1 cup semi-sweet chocolate chips
  • 1 cup flaked coconut
  • 1 cup hazelnuts, chopped


  1. Preheat oven to 350° F. (180° C.)
  2. Line a 13×9 inch baking pan with parchment paper
  3. Combine graham cracker crumbs with melted butter, press into the prepared baking pan.
  4. In a bowl, mix chocolate chips, coconut, and nuts.  Spread over the graham cracker crust evenly.  With a piece of plastic wrap or parchment paper over the filling, press down to compact the filling. Remove plastic wrap.
  5. Pour condensed milk over the entire top of the filling.
  6. Bake for 25-30 minutes or until brown.
  7. Remove from oven to a rack and cool for 10 minutes.  Invert pan over a rack, remove parchment paper from bottom, invert cookies right-side up onto another rack and continue to cool.
  8. When cookies are cool, use a sharp knife and cut into 2×3 inch bars.