Gooey Coconut MAGIC COOKIE BARS (with Chocolate Chips ????)| 10 Minutes Prep!
These Magic Cookie Bars are going to be your new, easy go-to dessert! They're perfect fo taking two parties, potlucks, game days, or just having at the house to satisfy your sweet tooth cravings on a whim!
They come together quick and easy with a simple, homemade graham cracker crust, a pour of sweetened condensed milk, and a topping of chocolate chips and coconut.
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You can print out the recipe here:
Seriously, you cannot beat the ease of this recipe! It takes less than 10 minutes of prep time to come together, about 30 minutes in the oven, and the hardest part is just waiting for them to cool off so you can slice and bite into them.
These chocolate coconut bars are very similar to Magic bars or bars known as hello Dolly bars. The difference? These are not cloyingly sweet. They have just the right amount of sweet, buttery, salty goodness. It's an old-fashioned, retro recipe made perfect for modern-day tastebuds.
Here's what you'll need for these Coconut Magic Cookie Bars with Chocolate Chips:
1 ½ cup fine graham cracker crumbs
½ cup + 2 tablespoons unsalted butter, melted
¾ teaspoon fine sea salt, separated
1 (14 ounce) can sweetened condensed milk (not to be confused with evaporated milk)
1 cup semi-sweet chocolate chips
¾ cup unsweetened coconut flakes
How to make Coconut Magic Cookie Bars:
Preheat the oven to 350° and prepare a greased 8x8 baking dish.
In a small mixing bowl, stir together graham cracker crumbs, melted butter, and a ½ teaspoon salt. Transfer to the baking dish and press firmly across the bottom.
Pour the can of sweetened condensed milk over the crust and sprinkle a ¼ teaspoon of salt across the top.
Scatter chocolate chips across the dish, followed by the coconut. Use the tines of a fork to gently press the toppings into the condensed milk.
Bake for 28-30 minutes, until the coconut is tinging golden-brown across the top. Remove from the oven and run a sharp knife along the edges of the dish.
Allow to cool completely -- 30 minutes to 1 hour. Cut into 12 bars or 16 squares, serve and enjoy!
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Butterscotch Delight
Butterscotch delight dessert features a buttery graham cracker crust, followed by layers of butterscotch pudding, cream cheese, and whipped topping. This butterscotch pudding dessert is creamy and sweet, yet light, and so delicious!
__________⬇️️⬇️️⬇️️⬇️️ CLICK FOR RECIPE ⬇️️⬇️️⬇️️⬇️️ ___________
Grab the full, printable recipe on my blog:
Ingredients
Crust
1½ cups cinnamon graham cracker crumbs
3 tablespoons sugar
6 tablespoons butter melted
Cream Cheese Layer
16 ounces cream cheese softened
¾ cup powdered sugar·
1 teaspoon vanilla
1 cup whipping cream
Butterscotch Pudding Layer
3.4 ounces instant butterscotch pudding
¾ cup butterscotch chips roughly chopped and divided
2 tablespoons heavy cream
Whipped Topping Layer
8 ounces Cool Whip
garnish with chopped butterscotch chips and chip crumbles cinnamon graham cracker crumbs You can also drizzle with butterscotch sauce (like you use for ice cream or make your own)
Instructions
Crust Layer
In a medium bowl mix together the graham cracker crumbs, sugar, and melted butter.
Press the mixture into an 8×8 dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.
Cream Cheese Layer
In a large mixing bowl place, the softened cream cheese, powered sugar, vanilla extract and using a hand mixer combine until light and fluffy and no lumps remain. Set aside.
In a chilled medium mixing bowl place the heavy whipping cream. Using a hand mixer on high beat the cream until stiff peaks form, about 5 minutes.
Gently add the whipped cream to the cream cheese mixture and fold together with a rubber spatula. Once combined spoon half of the cream cheese/whipped cream mixture on top of graham cracker crust.
Set the other half of the mixture aside.
Place the 8×8 dish in the refrigerator while preparing the next step.
Butterscotch Pudding Layer
In the bowl with the remaining half of the cream cheese/whipping cream mixture, add the dry butterscotch pudding mix, chopped butterscotch chips and heavy cream. Gently fold together until combined and solid in color.
Spoon the mixture on top of layer two in the 8×8 dish and spread evenly. This layer will be quite thick.
Whipped Topping Layer
Spread the Cool Whip on top of the 8×8 dish as the last layer
Garnish with remaining ¼ cup chopped butterscotch chips and drizzle with butterscotch sauce.
Chill at least one hour before serving. Ideally chill for 2 hours.
Notes
TIP: The butterscotch layer of this is thicker than the other Delight recipes but still tastes good.
TIP: If you can’t find crushed graham crackers, you can crush them yourself by placing them into a Ziploc and a rolling pin or running them through a food processor.
TIP: It’s highly recommended to make this delicious dessert a day ahead of time and refrigerate it overnight. This will allow it to thicken and makes it easier to cut into slices.
TIP: Make sure your cream cheese is at room temperature so that they blend completely and don’t leave lumps in the cream cheese layer.
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Butterscotch Bars
PRINT the recipe:
Packed with a rich, intense flavor, these butterscotch bars are a easy-to-make treat. They've got a nice crispy texture with a smooth, creamy finish! | wyseguide.com
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#butterscotch #bars
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INGREDIENTS
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 cup sugar
- 2 eggs
- 2 1/2 cups graham cracker crumbs
- 2 cups marshmallows
- 1 cup sweetened shredded coconut
- 6 ounces butterscotch chips
- 1/2 cup smooth peanut butter
INSTRUCTIONS
Prepare graham cracker crumbs by placing in a bag and using a rolling pin to crush them. A food processor can also be used. When finely crushed, set aside until ready to use.
Prepare a 9x13 baking pan by lining it with a parchment paper sling. Spray the paper with baking spray and set aside.
In a saucepan, heat butter over low heat. Once melted, whisk in sugar and eggs. Over medium heat, bring to a low simmer and continue to cook for five minutes. Remove from heat and let cool about 10 minutes.
Add graham cracker crumbs, marshmallows and coconut. Stir to combine everything.
Pour into prepared baking pan and spread evenly. Set bars aside and prepare topping.
Melt butterscotch chips and peanut butter in microwave in 30-second increments until completely smooth, about three 30-second increments. Spread over prepared bars and smooth out, making sure to spread into the corners.
Allow bars to cool at least two hours before cutting to ensure the topping has set. Cut into small squares and enjoy.
BUTTERSCOTCH BARS |soft and chewy| pinoy butterscotch| taglish w/english sub
Hi everyone, got this recipe from Pinoy Cooking Recipes. I adjust it a little. If you want to check her site. Here’s her link:
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Butterscotch Bar
2 c + 2 tbsp all purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ c butter, melted and slightly cooled (I used magnolia unsalted)
1 ½ c brown sugar, NOT packed
½ c glucose
1 tsp vanilla
2 large eggs
½ c cashew
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in grams
240 grams all purpose flour
2.4 grams baking powder
1.5 grams baking soda
1.5 grams salt
112.5 grams butter, melted and slightly cooled (I used magnolia unsalted)
240 grams brown sugar, NOT packed
160 grams glucose
5 grams vanilla
105 grams eggs
½ c cashew
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The Recipe:
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BUTTERSCOTCH BARS
BUTTERSCOTCH BARS
120 grams salted butter
¾ cup brown sugar
120 grams liquid glucose
2 whole eggs
2 cups La Filipina Bread Flour
½ teaspoon baking powder
½ teaspoon baking soda