Tag Archives: magic bars

S’mores Magic Bars

S’mores Magic BarsThis summer is going to be a little different, but one thing remains the same: its unofficial kick-off, Memorial Day, is coming up next week. While it’s highly unlikely that I’ll find myself around a campfire or even on a rooftop anytime soon, I will not let this year go by without a s’mores-centric treat.S’mores Magic BarsIs there anything that says “summer” quite like a s’more? I mean, what’s not to love about crisp graham cracker, milk chocolate (or lemon curd!) and toasted marshmallow stacked together while everything’s still gooey?S’mores Magic BarsThese S’mores Magic Bars aren’t your traditional summertime fare, but they have plenty of graham crackers (in the form of crust and crispy shards), chopped milk chocolate and toasted marshmallows. It straight-up doesn’t count as a s’mores dessert if the marshmallows aren’t toasted, am I right?!S’mores Magic BarsS’mores Magic BarsS’mores Magic BarsAs with all magic bars, these are held together with a can of sweetened condensed milk. It serves as the structural backbone of this whole operation (along with the graham crust), and caramelizes in the oven for a toffee undertone.

S’mores + toffee = basically everything I’ve ever wanted.S’mores Magic BarsThe sweetened condensed milk also gives these bars a slightly gooey finish, which is a good thing because while the marshmallows do get nice and golden brown, they also have to cool completely before you slice the bars. Like I said, we’re not going for tradition, we’re going for the most efficient way to get toasted marshmallow, graham cracker and milk chocolate into our faces in a less than ideal summer situation!S’mores Magic BarsAlso, unlike traditional s’mores, these sweet squares will stay good for days after baking. Days! That’s a very good thing, because I have a feeling I’m going to need a few batches between now and Labor Day.S’mores Magic Bars

S’mores Magic Bars
makes one 8- or 9-inch square pan

Crust:
9 sheets graham crackers
1/4 cup light or dark brown sugar, packed
pinch of Kosher or sea salt
5 tablespoons unsalted butter, melted

Filling:
1 14-ounce can sweetened condensed milk, divided
2 cups mini marshmallows, divided
2 sheets graham crackers, broken into small pieces
4 ounces milk chocolate, roughly chopped

Place an oven rack in the center position. Preheat oven to 350F. Heavily grease a 9-inch square pan and line with parchment paper, leaving overhang on two sides. Grease again. Set aside.

Make the crust. Place graham crackers in the bowl of a food processor and process until no large pieces remain. Add light brown sugar, melted butter, and salt. Process until the mixture resembles wet sand, scraping down the sides of the bowl as necessary. Transfer the mixture to prepared pan and use the bottom of a measuring cup (or clean hands) to press the mixture onto the bottom of the pan. Bake crust for 10 minutes. Cool it on a rack for a few minutes while you prepare the filling.

Pour 1/2 cup of the sweetened condensed milk into a liquid measuring cup or small bowl. Set aside.

Drizzle remaining sweetened condensed milk onto crust. Top with 1 1/2 cups mini marshmallows, followed by graham pieces and chopped milkchocolate.

Drizzle on reserved sweetened condensed milk and scatter on remaining mini marshmallows. Bake 30-32 minutes, until everything is golden brown and the center of the pan just barely jiggles when the pan is jostled.

Let bars cool completely in the pan on a rack. Use parchment overhang to remove them to a cutting board before slicing with a large, sharp chef’s knife. For clean edges, carefully wipe the knife blade clean with a damp towel between cuts.

Layer leftovers with wax paper (or parchment) in an airtight container. Bars will keep covered at room temperature for up to 3 days or in the refrigerator for up to a week.S’mores Magic BarsS’mores Magic Bars

Oreo-Peanut Butter Magic Bars

Oreo-Peanut Butter Magic BarsLet me take this moment to express gratitude for the 1998 remake of The Parent Trap. Did we need a remake of the 1961 classic? Probably not, but it’s enjoyable enough, and it introduced little 13 year-old me to one of the great duos—not Lindsay Lohan & Lindsay Lohan—peanut butter & Oreos!

I was already a big fan of peanut butter & chocolate (duh!), but Oreos were a game-changer. I’ve been finding ways to put them together ever since.Oreo-Peanut Butter Magic BarsBesides the obvious dipping of Oreos directly into peanut butter, I’ve paired the two in homemade peanut butter, cupcakes and blondies, and now Magic Bars!Oreo-Peanut Butter Magic BarsOreo-Peanut Butter Magic BarsOreo-Peanut Butter Magic BarsOreo-Peanut Butter Magic BarsThey have just four ingredients–Oreos, peanut butter, butter & sweetened condensed milk–and come together in less than 45 minutes. Oh, and they’re ridiculously easy and far more delicious than any baked good with four (!) ingredients should be.Oreo-Peanut Butter Magic BarsWe’re talking soft, chewy peanut butter filling and buttery Oreo crust here, people!Oreo-Peanut Butter Magic BarsThose are two of my very favorite things. One of the great duos, if you will.Oreo-Peanut Butter Magic Bars

Oreo-Peanut Butter Magic Bars
makes 1 8- or 9-inch pan, about 12-16 bars

36 chocolate sandwich cookies (like Oreos), divided
5 tablespoons unsalted butter, melted
1 14-ounce can sweetened condensed milk
1/2 cup creamy-style peanut butter (not natural-style)

Preheat oven to 350F. Heavily grease a 9-inch square pan and line with parchment paper, leaving overhang on two sides. Grease again. Set aside.

Place 24 chocolate sandwich cookies the bowl of a food processor and process until pulverized. Add melted butter. Pulse until combined. Transfer mixture to the prepared pan. Press into an even layer. Bake for five minutes, until set. Set crust aside to cool while you prepare the filling.

In a small mixing bowl, whisk together sweetened condensed milk and peanut butter.

Drizzle sweetened condensed milk mixture over crust. Use a silicone spatula or the back of a spoon to carefully spread into an even layer.

Break or chop remaining 12 chocolate sandwich cookies into pieces and scatter over sweetened condensed milk mixture. Bake for 25 minutes, tenting pan with foil at the 15 minute mark. Bars are done when the center jiggles just slightly when the pan is jostled.

Let bars cool completely in the pan on a rack. Use overhang to remove bars from the pan to a cutting board. Peel off foil. Slice with a lightly-greased knife and serve.

Leftovers will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.Oreo-Peanut Butter Magic BarsOreo-Peanut Butter Magic Bars

Vanilla Malt Magic Bars

Vanilla Malt Magic BarsI must have a thing for sweetened condensed milk right now—this is the third post in a row that requires cracking open a can of the good stuff.Vanilla Malt Magic BarsCan you blame me? It’s just so versatile! If you want something to be smooth, creamy, or structurally sound without a million ingredients, sweetened condensed milk is probably the ingredient you want. See exhibits A, B, and C. And these brownies. And these cookie bars. Oh, and this no-churn ice cream. This one, too.

I told you, I’m a little obsessed.Vanilla Malt Magic BarsVanilla Malt Magic BarsVanilla Malt Magic BarsSweetened Condensed Milk is probably most popular as the key ingredient in Magic Bars (aka 7 Layer Bars, aka Hello Dollies). In those, it acts as a soft, chewy filling and a vehicle for various chocolate chips, nuts, and coconut. I don’t currently have a recipe for traditional Magic Bars—rest assured, you can find a million of them online—but I have taken the basic formula and put it on a blondie and made two chocolate variations, including Chocolate Malt Magic Bars! Today, I’m taking that recipe and giving it a vanilla malt makeover 😍 Vanilla Malt Magic BarsThat’s right—Vanilla Malt Magic Bars, y’all! They’re soft and chewy with a big vanilla malt flavor and a buttery cookie crumb crust. The filling is studded with white chocolate chips and broken pieces of Golden Oreo, and the tops are ever so slightly crackly thanks to the way sweetened condensed milk caramelizes in the oven.Vanilla Malt Magic BarsThese bars require just seven ingredients and come together quickly and easily…again, because sweetened condensed milk makes things a snap.Vanilla Malt Magic BarsOh, and they stay soft and delicious for days on end because…well, you know.Vanilla Malt Magic Bars

Vanilla Malt Magic Bars
makes 1 8- or 9-inch pan, about 12-16 bars

30 vanilla sandwich cookies (like Golden Oreos), divided
6 tablespoons unsalted butter, melted, divided
1 14-ounce can sweetened condensed milk
2 teaspoons pure vanilla extract
2/3 cup malted milk powder
pinch of Kosher or sea salt
1/2 cup white chocolate chips

Preheat oven to 350F. Heavily grease a 9-inch square pan and line with parchment paper, leaving overhang on two sides. Grease again. Set aside.

Place 24 vanilla sandwich cookies the bowl of a food processor and process until pulverized. Add 5 tablespoons of melted butter. Pulse until combined. Transfer mixture to the prepared pan. Press into an even layer. Bake for five minutes, until set. Set crust aside to cool while you prepare the filling.

In a small mixing bowl, whisk together sweetened condensed milk, 1 tablespoon melted butter, and vanilla. Whisk in malted milk powder and salt. Mixture will be thick and slightly grainy.

Drizzle sweetened condensed milk mixture over crust. Use a silicone spatula or the back of a spoon to carefully spread into an even layer.

Break remaining 6 vanilla sandwich cookies into pieces and scatter over sweetened condensed milk mixture, followed by white chocolate chips. Bake for 30-32 minutes, tenting pan with foil at the 10 minute mark. Bars are done when the center jiggles just slightly when the pan is jostled.

Let bars cool completely in the pan on a rack. Use overhang to remove bars from the pan to a cutting board. Peel off foil. Slice with a lightly-greased knife and serve.

Leftovers will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.Vanilla Malt Magic BarsVanilla Malt Magic BarsVanilla Malt Magic Bars

Chocolate Mint Magic Bars

Chocolate Mint Magic BarsSo far this season, I’ve posted Cashew Butter Ginger Cookies, Peppermint Mocha Buttercreams, Pecan Florentines, an Eggnog Puff Pancake, Maple Spice Stars, gluten-free Mexican Hot Chocolate Crinkles, and my mom’s recipe for Wassail. If none of those strike your holiday fancy, there are at least twenty more Christmas-appropriate recipes in the archives.

Chocolate Mint Magic BarsWhat can I say? I love holiday baking ❤️💚❤️💚❤️💚❤️💚❤️💚

Chocolate Mint Magic BarsToday’s recipe–the last one before Christmas–is everything you could want this close to the 25th. Chocolate Mint Magic Bars come together quickly and easily, don’t require a mixer or any unfamiliar techniques, and are so. freaking. good. If you love chocolate and mint, this is your lucky day 😊

Chocolate Mint Magic BarsI mean, who can resist chewy, chocolaty Andes mint-studded filling and a buttery chocolate cookie crust?!

Chocolate Mint Magic BarsChocolate Mint Magic BarsTo make the bars, start by blitzing two sleeves of chocolate sandwich cookies into crumbs. Add some butter and then press the mixture into a foil-lined pan. Bake the crust for five minutes, just to set.

Chop up some Andes Creme de Menthe candies…

Chocolate Mint Magic Bars…and whisk together a can of sweetened condensed milk, cocoa powder, vanilla, peppermint extract, and a tablespoon of melted butter.

Chocolate Mint Magic BarsChocolate Mint Magic BarsPour that mixture over the crust and top it with the chopped candy. I like to add some chocolate chips, too. Bake the bars for half an hour, until they’re still a little jiggly–they’ll set as they cool. Once they reach room temperature, slice ‘em up.

Chocolate Mint Magic BarsLook at those streaks of candy in the filling 😍😍😍

Chocolate Mint Magic BarsThese bars, y’all. They’re so delicious. The filling is chocolaty and minty without being too rich, and has a fudgy brownie-like quality that I absolutely love! And then there’s that crumbly, buttery chocolate cookie layer. Seriously, what’s not to love?!

Merry Christmas, y’all!Chocolate Mint Magic Bars

Chocolate Mint Magic Bars
makes 1 9-inch square pan, about 16 bars

24 chocolate sandwich cookies (like Oreos)
6 tablespoons unsalted butter, melted, divided
1 14-ounce can sweetened condensed milk (not fat free)
1 teaspoon pure vanilla extract 
1/4 teaspoon peppermint extract (not mint extract)
1/4 cup natural unsweetened cocoa powder
30 Andes Creme de Menthe candies (1 9.5 ounce package), chopped
1/2 cup semisweet chocolate chips

Preheat oven to 350F. Line a 9-inch square pan with aluminum foil, leaving overhang on two sides. Generously butter foil. Set aside.

Place chocolate sandwich cookies the bowl of a food processor and process until pulverized. Add 5 tablespoons of melted butter. Pulse until combined. Transfer mixture to the prepared pan. Press into an even layer. Bake for five minutes, until set. Set crust aside to cool while you prepare the filling.

In a small mixing bowl, whisk together sweetened condensed milk, 1 tablespoon melted butter, vanilla and peppermint extracts. Whisk in cocoa powder.

Drizzle sweetened condensed milk mixture over the crust. Scatter chopped Andes Creme de Menthe candies and chocolate chips over the top. Bake for 30-32 minutes, tenting pan with foil at the 10 minute mark. Bars are done when the center jiggles just slightly when the pan is jostled.

Let bars cool completely in the pan on a rack. Use foil overhang to remove bars from the pan to a cutting board. Peel off foil. Slice with a lightly-greased knife and serve.

Chocolate Mint Magic Bars

Chocolate Malt Magic Bars

Chocolate Malt Magic BarsI’ve been into more complex recipes lately–recipes that require me to be fearless and willing to make mistakes and try again (and again, and again). Yeast doughs and layer cakes, y’all. They’re not for the faint of heart. I am (briefly) resisting the urge to make another today. As much fun as I have with these more involved recipes, I don’t know that I can handle another day like this past Saturday quite so soon.

So today, let’s keep it simple. Really, really simple. Like seven ingredients, no room temperature-ing, no mixer, no stress simple. But with a major chocolate payoff.

Chocolate Malt Magic BarsY’all, these Chocolate Malt Magic Bars are fantastic. They have all the flavors of your favorite fountain treat, plus a buttery chocolate cookie crust. Did I mention that they come together in less than 45 minutes start-to-finish?! Let me show you.

First, make a chocolate cookie crust. Simply place a couple of sleeves of chocolate sandwich cookies in a food processor and pulverize them. Drizzle in some melted butter and process until the mixture holds together like wet sand. Press that into the bottom of a foil-lined 8-inch pan and bake for five minutes, just to set.

Chocolate Malt Magic BarsChop a bunch of chocolate and scatter it over the crust. I used milk chocolate here, as I prefer its smooth flavor alongside that of the malted milk powder. If dark chocolate is more your style, feel free to use it. You could also throw in some chopped malted milk balls, if you happen to have them on hand.

Chocolate Malt Magic BarsHere’s where it all comes together. Whisk together a can of sweetened condensed milk, a tablespoon of melted butter, and a touch of vanilla. Add in a hefty dose of malted milk powder and a little bit of cocoa powder, and mix until smooth. Drizzle that over the chopped chocolate and tap the pan on the counter a few times to ensure even distribution. Bake it all for 30 minutes or so, until the filling just barely jiggles when the pan is jostled. Let the bars cool completely before slicing and treating yourself to two 😊

Chocolate Malt Magic BarsI hope y’all are as obsessed with chocolate malt flavor as I am because these bars have A LOT of it. The jazzed-up condensed milk and chopped milk chocolate melt together as the bars bake, creating a soft, chewy, chocolaty, malty layer of amazingness. And underneath all of that, there’s that crunchy, buttery cookie crust. These bars are a texture-lover’s dream! Incredible texture, chocolate malt flavor, and they’re easy? If I were you, I’d be running to the kitchen right now.Chocolate Malt Magic Bars

Chocolate Malt Magic Bars
makes 1 8-inch pan, about 12-16 bars

24 chocolate sandwich cookies (like Oreos)
6 tablespoons unsalted butter, melted, divided
1 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
2/3 cup malted milk powder (I use Carnation)
1/4 cup natural unsweetened cocoa powder
6 ounces milk chocolate, chopped

Preheat oven to 350F. Line a 9-inch square pan with aluminum foil, leaving overhang on two sides. Generously butter foil. Set aside.

Place chocolate sandwich cookies the bowl of a food processor and process until pulverized. Add 5 tablespoons of melted butter. Pulse until combined. Transfer mixture to the prepared pan. Press into an even layer. Bake for five minutes, until set. Set crust aside to cool while you prepare the filling.

In a small mixing bowl, whisk together sweetened condensed milk, 1 tablespoon melted butter, and vanilla. Whisk in malted milk powder and cocoa powder. Mixture will be slightly grainy.

Scatter chopped milk chocolate over the crust. Drizzle sweetened condensed milk mixture over chocolate. Tap pan on the counter several times to distribute mixture and release any air bubbles. Bake for 30-32 minutes, tenting pan with foil at the 10 minute mark. Bars are done when the center jiggles just slightly when the pan is jostled.

Let bars cool completely in the pan on a rack. Use overhang to remove bars from the pan to a cutting board. Peel off foil. Slice with a lightly-greased knife and serve.