The idea is from Lauren Chattman’s book, ‘Cookie Swap’, but the recipe is shared with Eaglebrand’s version. To make things easier, put the unopened can of condensed milk in a bowl of warm water while you’re getting everything ready – it will be a lot easier to drizzle! Make them now! Everyone will love them – enjoy!
Magic Bars (aka Hello Dollies)
2 c. graham cracker crumbs
1/2 c. butter, melted
1 can (300 mL) sweetened condensed milk
1 1/2 c. chopped almonds or pecans
1 c. chocolate chips (semi-sweet)
1 c. milk chocolate chips (or butterscotch)
1 1/2 c. unsweetened coconut
Preheat the oven to 350 and butter a 9 x 13 cake pan (or line your pan with foil to allow you to lift the squares out before cutting). Combine the graham crumbs with the butter and press into the bottom, then drizzle – as evenly as you can – the whole can of condensed milk over the crust. Evenly sprinkle on all of the chips, followed by the coconut, then gently press it all down with your hand.
Bake for 25 to 30 minutes until they’re bubbling and starting to brown, and allow them to cool completely before attempting to cut into squares (I didn’t wait long enough – bad idea!).