Tag Archives: 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.

Magic Blondies

 Today’s the day! In just a few hours, I’m going to pile into a car with three of my girlfriends and set off for a rustic island off the coast of Maine! I can’t wait.

We won’t reach our destination until tomorrow evening though. It’s a ten hour drive from Brooklyn, so we’re stopping overnight in Connecticut and saving the long-haul for Saturday. We’ll spend those hours planning our grocery list and listening to music, getting psyched up for our week off. And of course, since ten hours is a looooong drive, we’ll have snacks. I’m bringing these Magic Blondies. 

What makes these blondies so magical? Well, if you’ve ever had Magic Bars (aka 7 Layer Bars or Hello Dollies), you know the amazing things that happen when you bake a combination of sweetened condensed milk, shredded coconut, pecans, butterscotch chips, and chocolate chips over a graham cracker crust. The sweetened condensed milk caramelizes, the coconut and pecans get toasty, and the butterscotch and chocolate chips get super soft. The gooey combination is insanely good over buttery graham cracker crust! 

But graham cracker crust is crumbly, and therefore not great for road tripping. I don’t know about you, but I don’t want to spend ten hours picking crumbs out of upholstery! That’s where the blondie part comes in! I swapped the traditional graham cracker crust for my favorite blondie base before pouring over the sweetened condensed milk and all the toppings. Everything bakes into the batter, leaving you with a soft, brown sugary blondie topped with a layer of gooey, melty, nutty magic!

These Magic Blondies are perfect for picnics, cookouts, and obviously, road trips! Wherever you take them, they’re sure to be, well, magical 😊

What are you doing this weekend? 

 Magic Blondies
makes one 9×9″ pan,* about 16 blondies 

1/2 cup unsalted butter, melted and cooled slightly
1 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup all-purpose flour
pinch of Kosher or sea salt
1 14-ounce can sweetened condensed milk
1 1/4 cups sweetened shredded coconut
1/2 cup chopped pecans
3/4 cup butterscotch chips
3/4 cup semisweet chocolate chips

Preheat oven to 350F. Butter a 9-inch square baking dish. Line with parchment, leaving a little overhang on the sides for easy removal from the pan. Butter the parchment. Set aside.

In a large mixing bowl, whisk together melted butter and light brown sugar. Stir in the egg and vanilla, followed by flour and salt. Transfer batter to the prepared baking dish.

Drizzle sweetened condensed milk over the top of the blondie batter. Top with shredded coconut, followed by pecans, butterscotch chips, and chocolate chips. With a clean hand, press down lightly to get toppings to slightly adhere to the sweetened condensed milk.

Tap pan on the counter five times to release any large air bubbles. Bake for 30 minutes, tenting with foil if anything begins to brown too quickly. Blondies are done when the sweetened condensed milk layer just barely jiggles when the pan is jostled.

Let blondies cool completely in the pan. Use the parchment to lift them out of the pan. Slice into 16 squares. Serve room temperature or cold.

Magic Blondies will keep in an airtight container in the refrigerator for up to a week.


An 8×8″ pan may be used.