This 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 Suite101.com (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
- Preheat oven to 350° F. (180° C.)
- Line a 13×9 inch baking pan with parchment paper
- Combine graham cracker crumbs with melted butter, press into the prepared baking pan.
- 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.
- Pour condensed milk over the entire top of the filling.
- Bake for 25-30 minutes or until brown.
- 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.
- When cookies are cool, use a sharp knife and cut into 2×3 inch bars.