I recently shared with you guys what I thought of those super-hard-to-find new limited-edition Candy Corn Oreos. Word on the street from most people I’ve talked is that they agree. The cookies are good but nothing super spectacular. In other words… Hey, Nabisco! Next time give it WAY more candy corn flavor!
What did surprise me, though, was that I was flooded with questions from my readers and friends asking me for the recipe to those super nummy Magic Cookie Bars. My mom’s made these cookies for me since I was a kid, and they’ve always been my favorite.
The original recipe (which mom points out was from Borden Eagle Brand Sweetened Condensed Milk magazine ad) included walnuts and coconut. Over the past few years, mom has made some alterations to the recipe since my oldest son Jason has nut allergies.
Her latest change is to subsitute caramel chips for the shredded coconut and HOLY COW are they even more amazing now. While you can eat these bad boys right out of the oven, I actually prefer them frozen. It’s like eating a frozen Snickers or Milky Way bar, that combination of chocolate, graham crackers and other gooey goodness just works wonders in a frozen state.
Anyways, I asked mom if it’s okay to post the recipe on her and she gave her sugary sweet blessing. Thanks, mom! Love you and love these cookies!
Ellen Kardon’s Magic Cookie Bars
1/2 c butter
1 package honey graham crackers crushed
1 can sweetened fat free or regular sweetened condensed milk
1 package chocolate chips
1/2 bag Kraft caramel bits (Walmart seems to be the only place currently carrying them)
1-1 1/2 cups chopped pretzels
Preheat oven to 350 degrees
Melt butter in 9×13 inch glass dish ( I like glass so I can see how it’s browning)
Sprinkle crumbs over butter
Pour condensed milk as evenly as possible over crumbs
Sprinkle caramel bits
Sprinkle chocolate chips
Bake 25-30 minutes until lightly browned
Cool thoroughly (takes a long time as it will be VERY soft)
Cut into squares.
Eat or freeze. Delicious frozen