The baking season is upon us!
I don’t know about you, but it seems as though, this time of year, there’s a weekly potluck or party. I love bringing a “healthy” snack platter and something sweet like magic bars. It’s all about balance folks. I’ve tried “macro-friendly” treats over the years and I’m sorry they just don’t cut it. I would rather skip the PB and enjoy a cookie or two or have salad and save some macros for a treat. That’s how I roll pretty much all year long though.
Per usual, I’ve been baking and cooking up a storm. So I hope you’re ready for some recipes. Today I present to you tried and true magic bars. These bars of magic are a household favorite. They are tasty. They are not “healthy,” but they are worth every single bite [IMO].
When it comes to magic bars anything goes, once you have your graham cracker crust and sweetened condensed milk base. Sometimes I’ll swap out butterscotch chips for craisins or toffee, use walnuts instead of pecans, etc. The combinations are endless.
More importantly, the key to baking is using quality ingredients and measuring out ingredients for consistency. For example, Enjoy Life chocolate chips are our preferred choice for baking or just enjoying by the handful 😉
Without further adieu…
Classic Magic Bars
- 225g Graham Crackers Crumbs
- 113g (1 stick) Unsalted Sweet Cream Butter
- 185g Chocolate chips (Semi-Sweet, Milk or Dark Chocolate)
- 185g Butterscotch Chips (Not a fan use white chocolate chips)
- 105g Unsweetened Coconut Flakes
- 115g Pecans, Coarsely Chopped
- 14 oz. (1 can) Sweetened condensed Milk
Preheat oven to 350F.
While the oven is preheating, place butter in a 9 x 13-inch brownie pan and place in oven until the butter has melted. Meanwhile, place graham crackers in a bowl or bag and crush until desired crumb consistency. Add crumbs to the pan with melted butter. Combine until the crumbs are evenly coated and hold together when pressed with your hand.
Next, using your fingers or spatula, press the buttery graham cracker mixture in the pan making an even layer.
Pour the sweetened condensed milk over the graham cracker crust. Use a spatula and spread evenly.
Now it’s time to start layering! Sprinkle the chocolate chips, butterscotch chips, pecans, and coconut flakes over the top of the condensed milk/ graham cracker crust. Then gently press down with your spatula.
Bake for roughly 30 minutes. When edges turn golden brown and start to slightly pull away from the sides of the pan you know it’s done.
Let it cool completely. Cut into 24 bars, enjoy one and store the rest in an airtight container. (Pro tip: use parchment paper between layers.) Store at room temperature for up to 5 days or in the fridge for up to 10 days.
Makes roughly 24 bars
The macro breakdown for 1 bar is roughly 30C/18F/3.5P.