Eleven years ago this month, when I'd been writing for just a couple weeks, I posted a recipe for Magic Cookie Bars. As delicious as they taste, I don't make them very often because they stick to the pan. They've cracked and broken as I've tried to remove them. But from watching the British cooking shows, The Great British Bake Off and The Big Family Cooking Showdown I've learned about parchment paper.
I've owned some for ages but used it for only a roasted potatoes dish. Why haven't I tried it for brownies, etc.? I have no idea.
This recipe is a variation on the one I posted. You may find it here. I chose to not use any nuts, and honestly we like the taste better.
First line a 9x13 pan with parchment paper. I cut off the excess.
Melt 3/4 cup butter on low temperature.
While it is melting, put one packet of graham crackers
in a plastic bag and roll them out to make crumbs.
Mix the crumbs with the melted butter and put in pan. Pour over the top one 14-ounce can of sweetened condensed milk.
Mix together 1 1/3 cups of chocolate chips with 1 1/3 cups coconut. I've begun using Guittard because of the non-GMO lecithin and the fair trade cocoa. Plus, they are delicious. I'd only heard of Ghiradelli but this is another San Francisco company that has been around for ages.
Sprinkle the chips and coconut mixture on top of the condensed milk.
Bake in a pre-heated 350º f. oven for 25-30 minutes.
I made these for Hazel and Tom's 4th and 67th birthdays this year, and they were much loved by all!
Just to be sure they were good before posting the recipe, I made them a couple other times lately!!
To have some food fun, visit Weekend Cooking this week and every week!