Magic Bars

by lisa | 24 December 2012 13:19

I love magic bars and have been wanting to make over the old traditional recipe for a long time now. Once I managed to make the Dulce de Leche sauce in a previous recipe, I realized that it was pretty much a replacement for sweetened condensed milk and could be used for making magic bars. My daughter is home for the holidays and she’s been pestering me to bake her something so I figured this would hit the spot.

The Graham Cracker Crust Layer

I made this same crust in a previous recipe and was really happy with the way it turned out so I didn’t change it at all. The only thing I did different was to shorten the baking time since the bars were going to have to bake after the crust was made.

  1. Preheat your oven to 175 C (350 F).
  2. Mix all of your dry ingredients together in a medium mixing bowl.
  3. Whisk all of your wet ingredients together in a small mixing bowl.
  4.  Now add your wet into your dry and stir until well combined.
  5. Pat your dough into a well greased baking dish (I used an 8″x8″) with your fingers and prick with a fork.
  6. Bake for 10 minutes and then remove to cool completely.

    Crust Layer

The Magic

I made sweetened condensed milk first:

Cook over medium heat, stirring occasionally, until reduced down to a thick caramel sauce. This takes about 1 1/2 hours.

Pour over your crust.

The “sweetened condensed milk” magic

Now sprinkle 1 cup of chocolate chips (which I can’t get here so I used chopped 78% dark chocolate) over the top. Then sprinkle on 1/2 cup of chopped pecans. Then sprinkle 3/4 shredded coconut over that. Now squish it all down with a spoon.

Ready to sprinkle

Place in a preheated 175 C/350 F oven and bake for 20 minutes. Chill in the fridge for an hour or stick it in the freezer for 20 minutes before cutting into squares.

Attempted ‘food styling’

The Verdict

They were, indeed, magical. They tasted just like the magic bars I remember.

Yep, they were magical

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