Magic Cookie Bars from Eagle Brand Recipe

These bars are absolutely fantastic! To enhance the crust, I bumped up the crumbs to 2 1/2 cups and added a touch more butter compared to the original recipe. I also included 1/2 cup of white chocolate chips and scaled back on the nuts. Make sure to allow it to cool completely before slicing, as it can get messy otherwise. These bars freeze beautifully, especially when left whole before cutting.

I combined the crumbs with the butter before pressing them into the pan. In hindsight, I should have added the nuts before the coconut to prevent the nuts from tasting roasted. Overall, the recipe was easy to follow and the flavors blended well together. The sides didn't stick too much to the pan, but I'll follow the suggestion of using foil and non-stick spray for easier cleanup next time.

Here's how I made these bars and they turned out fantastic. I started with 2 cups of cracker crumbs mixed with 1/2 cup of melted butter, pressed into a lined 13x9 baking dish. I then processed half a bag of Butterscotch chips to create a slightly chunky crumb mixture so they wouldn't be too sweet. I warmed condensed milk in the microwave for 15 seconds and poured half of it onto the crust. Next, I added half a bag of mini semi-sweet chocolate chips and the crumbly butterscotch chips. I drizzled some of the warmed milk on top and sprinkled coconut over it for adhesion. Pressing everything down, I added the remaining milk on top and sprinkled a bit more coconut and mini chips. I baked them at 325 degrees (in a glass pan) for 25 minutes and let them cool for 2 hours. The result was perfect - each bar had a balanced blend of butterscotch and chocolate flavors without being overwhelming. Absolutely wonderful!

Here are some helpful tips I learned long ago when assisting my grandmother in preparing these treats for Christmas. Start by drizzling a bit of sweetened condensed milk over the graham cracker crust, then layer your choice of chips (Milk Chocolate, Semisweet, White Chocolate, Butterscotch, or Peanut Butter). Mix everything together for a beautiful result! Add a generous layer of coconut and then drizzle the remaining sweetened condensed milk over the top. You want it to be well-covered but not overly saturated. I prefer using a glass 9x13 pan and bake at 335°F for 25 minutes, checking periodically until the top is lightly toasted (but not too dark). Typically, I bake it for a total of 35 minutes, and it always turns out perfectly EACH and EVERY time. Let it cool, slice, and enjoy! Happy baking!!!

I make my magic cookie bars every year, but I like to switch it up by adding different ingredients each time. Currently, I have two pans baking in the oven. In a large mixing bowl, I combine 2 cans of sweetened condensed milk with 1 tablespoon of almond extract. To this mixture, I add a large bag of coconut flakes, an 11 oz bag of milk chocolate chips, an 11 oz bag of white chocolate chips, a cup of ground up Butterfinger bits, a cup of sea salt caramel chips, and an 11 oz bag of mini M&Ms. After stirring everything together, I prepare two 10x13 cookie sheets by adding a stick of butter to each pan and melting it in the oven. I then sprinkle crushed graham cracker crumbs on top before spooning on the coconut and chip mixture. The bars bake in a 350°F oven for about 20 minutes until the tops are golden brown. Once cooled, they are ready to enjoy! Last year, I even added chopped up mint chocolate baking chips. It's always exciting to experiment with new additions each year, and they are always a hit with everyone. The possibilities for variations are endless!

I have been enjoying these bars that my family has been making for years, and they are traditionally very sweet. However, I recently decided to try making a less sweet version, and it turned out absolutely wonderful! Notably, the crust held together perfectly this time. Here's what I did to create a smaller and less sweet batch: I used a round cake pan sprayed with cooking spray, and then melted 6 tablespoons of butter in a saucepan. I stirred in 1 1/2 cups of graham cracker crumbs and pressed the mixture into the pan. I poured half a can of Eagle Brand over the crumbs, layered it with 1/2 cup of unsweetened coconut, 1/2 cup of semi-sweet chocolate chips, and 1/2 cup of chopped walnuts. After baking at 325 degrees for 25-30 minutes, I let it cool completely and then cut it into bars. This modified way of preparing these bars worked wonderfully. They turned out to be significantly less sweet compared to the original version, but still delicious.

I used to enjoy these squares as a little girl in the early 70s when my mother made them. They were known as Dream Bars back then. Now, I love making them for my own teenage kids. They are incredibly simple to whip up, especially with the help of parchment paper to prevent sticking. No need to grease the pan or even out the mixture with a spatula. Just toss everything in and bake! Today, I'm trying a new twist by adding chopped pecans. I layer my ingredients differently: graham crumbs at the bottom, followed by a sprinkle of chocolate chips, then coconut flakes, with the condensed milk poured on top. This dessert is a no-fuss delight that has stood the test of time. Don't forget a cold glass of milk to enjoy alongside these tasty squares.

These bars were absolutely fantastic, though I did make a few tweaks based on feedback and my personal tastes. I tested them once for my son's graduation party and ended up making two batches for the event - one using gluten-free graham cracker crumbs and the other with regular crumbs. Both versions were a huge hit, and guests couldn't stop raving about them, reminiscing about their childhood and how delicious the bars were. It was amusing to receive such enthusiastic reviews for a dish that was so simple to make. To ensure easy removal, I lined the pan with parchment paper and sprayed it with butter cooking spray. I opted for a mix of 1 cup chocolate chips and 1 cup butterscotch chips after experimenting with different combinations. The addition of butterscotch was a crowd-pleaser, so I stuck with it for the party. Layering the ingredients without the milk first helped prevent them from separating. I then gently poured the milk over the top, ensuring even distribution by lightly glazing it with a fork. Baking at 325 degrees for 25 minutes on the center rack didn't yield the desired browning on the coconut, so I moved the pan to the top rack and increased the temperature to 350 degrees for an extra 10-15 minutes, achieving the perfect results - beautifully browned coconut and melted chocolate. The bars tasted even better the next day after cooling, so I recommend making them in advance for any event. Overall, this recipe was a breeze to make and a huge hit with everyone.

I have made these cookies countless times and they are my absolute favorite for the holidays. I always substitute half of the chocolate chips with butterscotch chips, which really enhances the flavor. I find that cutting them into bars before they cool is essential, as they can become too hard otherwise, making it difficult to cut and remove them from the pan. Some people recommend lining the pan with foil for easier removal, which is probably a good idea. The sweetened milk caramelizes and can get a bit hardened, so it's important to chop the nuts smaller to make the bars easier to cut and ensure the nuts stick better. It's crucial not to overbake them to achieve the perfect texture.

I transformed these cookies into a gluten-free version by using Arrowroot Animal Cookies and crushing them in a food processor until they turned into crumbs. Following the recipe with a mixture of chocolate chips and butterscotch, the result was outstanding. These cookies are simply delicious and irresistible, you wouldn't even guess they are gluten-free. Highly recommended!

This was my first attempt at making a dessert using condensed milk, and it was a delightful experience overall. The end result was very tasty, but there are several adjustments I would make next time. I would increase the amount of crust by half, and use 1.5 cups each of chocolate chips, coconut, and nuts. Heating up the condensed milk would be necessary as it's too thick to pour or spread over the graham cracker crust easily, causing it to get pulled up. I believe these changes will enhance the dessert significantly. It's worth noting that the recipe yielded 24 bars instead of the stated 36. I am grateful for the helpful comments provided by others, as they were instrumental in my success. Thank you to all the commenters for their valuable insights!

I consider myself lucky to have stumbled upon Nestle's Espresso chips some time ago and was able to get my hands on 14 bags! I've been saving them for special occasions. This recipe is my absolute favorite using these chips. Instead of one bag of semi-sweet chips, I use espresso chips and also incorporate a quarter cup of espresso powder into the evaporated milk. The result is absolutely amazing! By the way, espresso powder is easily found in most grocery stores and on Amazon if it's not available in your area. Including a generous amount in your dessert recipes can elevate them to a whole new level, and all the disappointment about the discontinued espresso chips would disappear! Espresso powder truly enhances any chocolate-heavy dish significantly.

"This dessert is absolutely scrumptious, but it can get quite messy with the coconut and nuts spilling onto your lap. Next time, I plan to sprinkle some chocolate chips or drizzle condensed milk on top to help keep it all together."

I absolutely adore this recipe! I simply crush graham crackers in a Ziplock bag, then melt butter and mix it with the crumbs. I line my pan with parchment paper - trust me, it makes cleanup a breeze. For an extra crunch, I bake the crumbs for 10 minutes until they resemble a cheesecake crust. I also throw nuts, coconut, and chips in the same bag I used for the crumbs to minimize cleanup. Such a clever trick! You'll thank me for this later.

I absolutely adore these bars! They are incredibly easy to prepare and taste heavenly. For a festive touch during the holiday season, I like to switch out the chocolate chips for mini M&M's, adding a colorful pop to the bars.

I followed a slightly different method for these bars by melting the butter first and mixing it with the graham crackers before pressing the crust into the pan. Additionally, I decided to pour the condensed milk on top of the crust instead of underneath. I used dark chocolate chips and chopped walnuts in my bars, and they turned out perfectly! I will definitely be making these again.

Absolutely delicious recipe! I started by layering the graham cracker and butter mixture, followed by the chocolate chips, coconut, and nuts. Then, I carefully drizzled the condensed milk over the top until everything was evenly covered. The condensed milk seeped down, binding all the ingredients together perfectly. Such a delightful treat!

I wish I had read the comments before I started baking, haha! Adding milk at the end is a fabulous idea. The crust was a bit tricky for me, but I managed to get it to stay in place. Currently baking as I type this. Will update you on the results! Thank you!

I made this dish for the first time last night. It tasted great once finished, but I had difficulty spreading the condensed milk evenly across the baking dish. The graham cracker crumbs kept lifting off the dish whenever I tried to spread them with a spatula or spoon, causing quite a mess.

I have begun a tradition of making these special treats every Christmas Eve and Thanksgiving in memory of my brother who used to make them for years before he passed away. They are a guaranteed crowd pleaser and a wonderful way to keep his memory alive.