This is the original Magic Cookie Bar recipe taken from the label off the can. I like to call them Hello Dolly's however as that is the name I grew up with on the east coast of Newfoundland. I tweaked the recipe slightly by increasing the chocolate chips and recommend the layering as written. The cookies look better and believe me I have tried them every way. When the chocolate is on the top it scorches and tastes burnt. When the pecans are on top they dry out and may scorch as well. However, when the coconut is last followed by the condensed milk, the cookies look beautiful like a lightly toasted macaroon.
Ingredients
2 cups graham wafer crumbs
3/4 cup butter, melted
2 cups semi-sweet chocolate chips
1 1/3 cups chopped pecans
1 1/3 cups flaked coconut
1 can (300 mL) Regular or Low Fat Eagle Brand® sweetened condensed milk
Preparation
Combine graham crumbs with butter; press evenly onto parchment-lined 13 x 9″ (3.5 L) baking pan.
Sprinkle with in order, chocolate chips, pecans and coconut; press down firmly.
Pour Eagle Brand evenly over crumb crust.
Bake in pre-heated 350ºF (180ºC) oven 25-30 minutes or until lightly browned. Cool thoroughly and cut into bars. (Store loosely covered at room temperature.)
Notes:
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