Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.
Sweetened condensed milk is made by heating whole milk and sugar until much of the liquid has evaporated. Do not substitute evaporated milk, which is unsweetened.
This is NOT the "Magic Cookie Bars" from the Eagle Brand Condensed Milk can -- it uses the same ingredients, but the proportions and directions are significantly different. Not everything made with the same ingredients is the same thing, as every baker knows.
Can't wait to try this one.
also you should use a 13 x 9 inch pan for these
Ok people....these are magic cookie bars.....the recipe is compliments of borden brand sweetened condensed milk....this recipe has been a holiday staple in my family for 28 years!!!!
I am baking these early tomorrow morning for Thanksgiving. I was wondering, what size pan did you have to use since 10x15 made the crust too thin?
I had problems the first time I made so I made adjustments. First, I've used smaller pans. A 10 x 15 sheet spreads the crust too thin and I had issues with overbaking and cracking/crumbling. I use bittersweet chocolate to counter the sweetness of everything else and only 1/2 the condensed milk. Add Heath chips and drizzle caramel on top of everything -- Deelish!
I had problems the first time I made so I made adjustments. First, I've used smaller pans. A 10 x 15 sheet spreads the crust too thin and I had issues with overbaking and cracking/crumbling. I use bittersweet chocolate to counter the sweetness of everything else and only 1/2 the condensed milk. Add Heath chips and drizzle caramel on top of everything -- Deelish!
This is delicious! My grandmother used to make it all the time for my sister and I. I hadn't made it for years and then when I saw this recipe it reminded me of gram and I just had to make them.
This recipe is a hit! I left out the nuts because I knew my dinner guests would not eat the bars if I included them. I was a little unsure how it would taste without the nuts because there are few ingredients, but it was amazing. We did not feel like anything was missing.
These are also know as Magic Bars the recipe is on the back of the Eagle sweetened condensed milk. I have loved them for years. I usually make them with butterscotch chips too. I tried 2 cups of chocolate cookie & 1 cup of graham crackers for the crust & it turned out great.
Tried these bars yesterday. I added 1/2 cup vanilla chips and 1/2 cup butterscotch chips because 1 cup of semi-sweet did not seem like enough. I, too, had the disappointment of the crust not holding together. When I tried cutting into bars, the crust broke. Was impossible to eat with a fork, and when you picked it up to try to take a bite, it just crumbled. Despite the problems with the crust, everyone said it was delicious. Next time will try a smaller pan and more butter in the crust.
These candy bars are delicious. I've made them with graham crumbs and with oreo crumbs, and I must say I prefer the oreo crumb base better. I think I was a little shy on crumbs for the base (used a 400g box of crumbs) but kept the butter and sugar quantities the same and it turned out fabulous. Super easy to make!
My friends found them sweet but very scrumptious. However, I found that the graham wafer crust did not hold together and that was a disappointment. If I make them again I will add more butter.
Just click on "PRINT" and it comes up nice and clean - then you can copy it down, or print it out from there!
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If you click on print recipe, the recipe will come up clean without the add.
I too can not see the recipe because the ad is over the ingredient list.....unforunate.
This sounds just like the Eagle Brand "Magic Cookie Bar" recipe. http://www.eaglebrand.ca/videos.aspx?vid=2462 Still, a wonderful delicious treat!
Linda
Very good! I used a well greased 9 x 13 pyrex dish, and the bars are perfect!
Mine turned out perfectly and was a big crowd pleaser! Next time I think I'll omit adding sugar to the crumbs. The cookies are sweet enough and this is a very sweet recipe.
I used a 9x5 pan and they were thick so you didn't need as big a piece...I substituted butterscotch chips as well...very tasty....
Excellent! My family loved them. I do second the suggestion to use a smaller pan. I had trouble getting the toppings (especially the sweetened condensed milk) to cover the 15" x 10" pan. Additionally, I think it works better to put the sweetened condensed milk on and THEN the chocolate and pecans vs. the reverse. Will definitely make again (in a small, well greased pan!).
I use cornflake crumbs for these. You can also add butterscotch chips and unsweetened coconut so they're not too sweet(because of the butterscotch chips.
This is a great recipe but I do have a couple of comments. I used a 11x9 inch pan and sprayed it with cooking spray before lining it with parchment paper (foil works too but don't forget to spray the foil as well if using foil instead of parchment.) Chopped chocolate works really nicely instead of chips (more interesting texture.) I found that toasting pecans makes them a little crunchier (pecans can get soggy without toasting.)