Magic Bars



Ingredients

1.       Non-Stick Cooking Spray
2.      1 1/2 cups graham cracker crumbs
3.      1/2 cup butter, melted
4.      1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
5.      2 cups (12 oz. pkg.) semi-sweet chocolate chips
6.      1 1/3 cups flaked coconut
7.      1 cup chopped nuts

 Method

1.Heat oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
2.Combine graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.
3.Bake 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.

4.For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into bars.

Comments

  1. SharoonFebruary 8, 2012 at 2:41 PM

    This one also looks yum, another one for my experiments ;)

    ReplyDelete

Post a Comment

Popular posts from this blog

Andhra Style Veg Pulao

Image
INGREDIENTS 1.         Long grained rice (basmati) – 2 cup 2.         1 onion , sliced 3.         Cloves – 3 4.         Stick cinnamon  - 1 big one 5.         Cardamoms – 3 6.         Star Anise - 1 7.         Green peas – 1/4 cup 8.         Carrots – 2 whole carrot sliced 9.         Coconut milk – 1 Cup 10.      Ginger Garlic paste – 1 tsp. 11.      Ghee or Butter – 1 tbsp. 12.      Oil - 1 tsp 13.   Paneer - Nanak , One small packet 14.   Mint Leaves -One bunch 15.   Cilantro -One bunch 16.   Garam Masala - 2 tsps ...
Read more

Chicken Pulao

Image
Ingredients: 1. 2 cups long-grain basmati rice 2. 1 onion, thinly sliced 3. 3 whole cloves 4. 1 large cinnamon stick 5. 3 green cardamom pods 6. 1 star anise 7. 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces 8. 1 tomato, diced 9. 1 cup coconut milk 10. 1 tsp ginger-garlic paste 11. 1 tbsp ghee or unsalted butter 12. 1 bunch fresh mint leaves, chopped 13. 1 bunch fresh cilantro, chopped 14. 2 tsp garam masala 15. 3 green chilies, sliced (optional) 16. 3 strands of mace (javitri) Method: 1. Rinse the basmati rice until the water runs clear. Set aside. 2. In a large skillet , Instant pot or Dutch oven, heat the ghee or butter over medium heat. Add the sliced onion, cloves, cinnamon stick, star anise, mace, and cardamom pods. Sauté for 2-3 minutes until the onion becomes translucent. 3. Stir in the ginger-garlic paste and cook for an additional 1-2 minutes, until fragrant. 4. Add the diced tomato and sauté for 2-3 minutes, until it begins to soften. 5. Add the chicken ...
Read more

Chocolate cookie bites (Parle-G)

Image
  Ingredients: 4 sticks salted butter, at room temperature 3/4 cup icing sugar (85g) 8 tablespoons cocoa powder 8 packs of Parle-G biscuits 1 cup water, at room temperature (250ml) 1 1/2 tablespoons instant coffee powder (I prefer Bru) Chopped or grated Cadbury chocolate for topping (optional) Instructions : Prepare the Frosting: In a large mixing bowl, beat the room-temperature butter with a hand mixer on low speed until light and creamy. Siftin the icing sugar and cocoa powder. Stir gently to combine, then continue beating with the hand mixer until smooth. Taste and adjust the sugar or cocoa as needed. If the frosting is too soft, chill it in the fridge for 10 minutes. If your butter wasn’t at room temperature, blend in two teaspoons of hot water. Assemble the Cake: Prepare your biscuits and have a platter or tray ready for assembly. In a small bowl, mix the instant coffee powder with water until smooth. Dip each biscuit into the coffee mixture for just a couple of seconds, witho...
Read more