Ok y’all, today’s post is gonna start off a little mushy. First, I want to say THANK YOU SO MUCH for buzzing my Cranberry Orange Bars to the Top 9 on Foodbuzz today!! This is my first time to get in the Top 9 and I couldn’t be more excited! I have met so many wonderful friends from Foodbuzz and I am so thankful for each and every one of you!!

Alright now that we got that out of the way, we can talk about these Magic Bars. Every year, my Aunt Renée makes a bunch of cookies for Christmas and she always sends a big platter of them home with us. I will say that of all the cookies on the tray, the magic bars are probably the favorite in the family and are usually the first ones to disappear. Part of this might be because she is stingy with giving us the magic bars as my cousins try to hoard them for themselves (*insert evil snicker as I know they might be reading this ;) ). So anyway, once we bring the tray home and unwrap the plastic wrap, there are usually only like 4 or 5 magic bars on the tray. What the heck is up with that, yo?!

This year, Hubs and I will be traveling to California to spend Christmas with his family. I’m excited to spend time with them and I am REALLY excited because I finally get to meet my adorable little nephew who was born at the end of July! But going to Cali means I won’t be going home to Cleveland and won’t get to fight it out for the magic bars so when I decided to make a cookie tray of my own for my lab’s holiday party this weekend, magic bars needed to be on it!!

Classic Magic Bars

From Eagle Brand®

Makes about 24 bars

Ingredients:

– 1/2 cup butter, melted

– 1 1/2 cups graham cracker crumbs

– 1 14-ounce can sweetened and condensed milk

– 2 cups semi-sweet chocolate chips

– 1 1/3 cups shredded coconut

– Optional: 3/4 cup chopped pecans or walnuts

Directions:

1. Preheat oven to 350 degrees. In a bowl, combine the melted butter and the graham cracker crumbs until it is fully moistened by the butter. Spray a 9×13 baking dish with non-stick spray. Add the crumbs to the pan, spread evenly and push down to form a crust. Pour the sweetened condensed milk evenly over the crust. Then layer with the chocolate chips and then the coconut. Press down with a fork. Bake for about 25-30 minutes until the top is golden brown. I recommend letting the bars cool before cutting.

Suggested variations:
– Sprinkles (though, the nonpareils I used started to bleed so I’m not sure I would use them again).
– M&M’s (use red and green for the holidays!)
– Dried fruit – cranberries, raisins, etc.
– Butterscotch or peanut butter chips (OR, mix the chocolate and PB chips! YUM!)