When I make Magic Bars, it reminds me of going back to school. When I was a kid, my mom used to make these crunchy, chocolaty squares from a recipe on the back of the sweetened condensed milk can at the beginning of every school year. During lunch, I couldn’t wait to find a square in my sack – it really made my peanut butter sandwich and apple a whole lot more exciting.
Today, when I make these bars, I add a few additional ingredients that aren’t part of the traditional recipe like; white chocolate chips and mixed nuts, which add a touch of additional magic to the recipe. The combination of chocolate and nuts swirl around your tongue with each bite and remind me of sitting on that lunch bench with my friends all over again.
These bars are the perfect treat to bake for back-to-school lunches because they hold their freshness longer than chocolate chips cookies due to the densely layered ingredients. Also, they make a great snack after school, especially with a cold glass of milk.
12 whole graham crackers
1/4 teaspoon cinnamon
1 stick butter, melted
14 ounces sweetened condensed milk
1 cup semi sweet chocolate chips
1/2 cup white chocolate chips
1 cup sweetened coconut
1/2 cup slivered almonds, toasted
1/2 cup roasted peanuts
(Makes 24 squares)
1. Preheat oven to 350 degrees. In a food processor, add graham crackers. Pulse crackers until coarse crumbs. Add cinnamon and butter to cracker crumbs and pulse again until combined.
2. Add wet crumbs to a 13 X 9 inch pan. Press crumbs into pan using bottom of a measuring cup, or palm of your hand. Pour sweetened condensed milk over crust.
3. Add semi sweet and white chocolate chips over condensed milk. Sprinkle coconut, almonds and peanuts over chocolate.
4. Gently press ingredients into crust. Bake bars for 30 to 40 minutes, or until golden brown around edges.
5. Remove bars from oven and let cool to room temperature, about 1 hour. Slice and serve Magic Bars or pack them up for lunches. Enjoy!