20 June 2010

Abracadabra, Alakazim, Eat These Cookies and You Won't Be Thin...

...but you won't care either.  The first time I tried these, as baked by the inimitable Aunty V, I thought I'd died and gone to heaven.  The explosion of sweet, caramelly, nutty, coconutty and buttery flavours in my mouth was just out of this world.  I immediately packed a couple to bring home to Sugahdaddy.  I remember asking him, "What IS this stuff called?? Have you ever tasted anything THIS GOOD?", and obviously he hadn't, because he straightaway demanded that I obtain the recipe.

Aunty V, who is a kind of baking legend in our circles (whose theme song should be 'Every Little Thing She Does Is Magic') was kind enough to share with me the recipe for what I now know is called Magic Cookie Bars.  And they are magic, believe me, because I can get Sugahdaddy to do just about anything with a wave of these cookie bars.  The best part is, they are insanely easy to make.  These are what I would call high ROI (i.e. Return on Investment) desserts - minimum investment of effort for a crazy good return on results.

It is World Cup season again, and if you want to have some nice munchies while you cheer or cry your way through the games, you will not find a dessert with a better ROI than this, that will satisfy your nervous need to chew on something while leaving you enough time and energy to enjoy your games.

Magic Cookie Bars
(adapted from Borden Eagle brand's recipe


1½ cups graham cracker or digestive biscuit crumbs
113 grams butter, melted
1 (14-ounce/397 grams) can sweetened condensed milk (not evaporated milk)
2 cups (340 grams) semi-sweet chocolate chips
1 1/3 cups flaked coconut (Baker's Angel Flaked Coconut is the best because it is moist)
1 cup roughly chopped pecan nuts (can be substituted with other nuts)

1) Heat oven to 350°F/175C. Line a 13 x 9-inch baking pan with baking paper.
2) Combine graham cracker crumbs and melted butter in small bowl. Press into bottom of prepared pan. Pour half the sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Drizzle remaining condensed milk over the top.
3) Bake for 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
For perfectly cut cookie bars, chill in fridge to set before cutting.

Variations: Substitute chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch chips.

Note: Do not be tempted to reduce the amount of condensed milk as it will impact on the taste.

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