Thursday, February 21, 2013
In the Kitchen: Magic Bars
Since this month's OCWC* (Orange County Wine Club, duh) is being held tonight at our Barbie Beach House, I'm pulling out all of my trustiest, most crowd-pleasing recipes. I'm obvi making Pizza Pockets and Lemon Bars, and, while fielding menu requests from our friends, was asked to make my Magic Bars as well. Didn't know the Sonoma region paired so well with standard Mom recipes, did ya? Watch and learn, mes amies.
*I'm the Vice President of OCWC. It's like whatever. It's just the most amaze club in town where we get super cultured and everything.
1 1/2 cups graham cracker crumbs (I use a rolling pin to smash up honey graham crackers)
1/2 cup (1 stick) salted butter, melted
1 14oz can Eagle sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 1/3 cup flaked coconut
1 cup chopped walnuts
Preheat oven to 350F (325F for a glass dish). In a small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly into the bottom of a 13x9 baking pan. Layer with the chocolate & butterscotch chips, then coconut, then chopped walnuts. Finish by pouring the can of Eagle sweetened condensed milk over the top. Bake for 25 minutes or until lightly browned. Cool, and chill if desired. Cut into bars. Store covered at room temperature.
Currently listening to: Stubborn Love - The Lumineers