Yield 12 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (180 degrees C). Into bottom of 9 x1 3 pan pour melted margarine. Sprinkle crumbs evenly over melted margarine, chopped nuts over crumbs, then distribute chocolate chips over nuts. Add the coconut and pour milk over all. Bake 25 minutes or until lightly browned on top. Cool 15 minutes before cutting into finger length bars.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Melt butter, sprinkle crumbs over butter. Make this in a 9x13 pan. Layer chocolate chips, coconut, nuts and condensed milk. Press down lightly, and bake in oven at 350 F for 25-30 minutes or until lightly brown.
Time 1h55m Yield 48 bars Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Combine the melted butter and graham cracker crumbs in a small bowl with your hands (the mixture should hold together when squeezed). Pour the mixture into the prepared dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs, then sprinkle the chocolate chips, butterscotch chips, pecans and coconut over the milk. Bake until the sides are golden brown and begin to pull away from the dish, 30 to 40 minutes. Let cool completely in the dish. Cut into 48 small pieces (they are rich). The cookies can be refrigerated in an airtight container for up to 3 days.
Time 35m Yield 24 Number Of Ingredients 8 Steps:
Preheat oven to 350F: Spray a 9 x 13-inch baking pan with cooking oil then line it with parchment paper.
Time 1h Yield 15 bars Number Of Ingredients 10 Steps:
Heat oven to 350 degrees. Butter a 13- by 9-inch baking pan. Line it with parchment, leaving a 2-inch overhang on two sides. In a food processor, process the graham crackers until finely ground. (You should have about 2 3/4 cups.) Add brown sugar, baking powder and salt and pulse to combine. While machine is running, add butter and egg and process until the crumbs are completely moistened and large clumps have formed. Tip the graham cracker mixture out into the prepared pan. Crumble the mixture to divide it evenly across the bottom of the pan, then use your fingers to spread it out into an even layer, lightly pressing it into the pan. Bake the crust until it is set and dry, about 15 minutes. Pour the sweetened condensed milk evenly over the crust and spread it out into an even layer. Sprinkle half the chocolate and half the pecans evenly over the surface. Sprinkle the coconut on in an even layer. Then sprinkle the remaining chocolate and nuts evenly over the top. Bake until toppings are evenly golden brown, about 25 to 30 minutes. Let cool in the pan on a wire rack. To serve, lift the bar out of the pan using the parchment overhang, transfer it to a cutting board and cut into 15 bars.
Time 2h50m Yield 12 bars Number Of Ingredients 12 Steps:
Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9-inch square baking pan with cooking spray. Line the pan with a strip of parchment paper to overhang on two sides by 2 inches. In the prepared baking pan, add the matzo meal, sugar, and salt. Pour the coconut oil over the matzo mixture and gently stir to combine. Then, using a spatula or the flat bottom of a glass or dry measuring cup, pat down the matzo into an even layer to form a crust. Top with the dried cherries in an even layer, then top with a layer of your preferred dairy-free chocolate, peanut butter and/or vegan rainbow chips. Sprinkle on the pistachios and coconut flakes. Open the can of condensed coconut milk, pour in the vanilla and stir gently to combine. Pour the condensed coconut milk evenly over the bars. Bake until the coconut is toasted and golden all over and the bars are set, 25 to 30 minutes. Garnish with the sprinkles and cool completely in the pan. Chill in the fridge for at least 1 hour before cutting into 16 bars. Store in the refrigerator in an airtight container.
Yield 36 Number Of Ingredients 6 Steps:
Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Time 35m Yield 36 bars, 36 serving(s) Number Of Ingredients 8 Steps:
Heat oven to 350 degrees (325 degrees for glass dish). Coat 13 x 9 inch baking pan with no-stick cooking spray. Line with parchment paper. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chips, coconut, and nuts. Press down firmly with a fork. Bake 15-25 minutes or until lightly browned. Cool completely. Cut into bars. Store covered at room temperature.
More about “magic bars recipes”
Time 50m Yield 3 dozen. Number Of Ingredients 5 Steps:
Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil. , Prepare brownie mix batter according to package directions. Transfer to prepared pan. Top with butterscotch chips, coconut and, if desired, pecans. Drizzle with milk. Bake until topping is light golden, 35-40 minutes., Cool completely in pan on a wire rack. Lifting with foil, remove brownies from pan. Cut into bars. Store in an airtight container.
