Magic Cookie Bars Recipe (2024)

FAQs

What are magic bars made of? ›

Traditional Magic Bars, also known as Hello Dolly Bars or 7 Layer Bars, are a layered dessert bar with a crumbly graham cracker crust, then topped with layers of butterscotch, coconut, chocolate, and nuts. Everything sticks together from gooey sweetened condensed milk that caramelizes on top when baked.

Store the magic cookie bars in an airtight container at room temperature for a few days or in the refrigerator for up to one week.

Make sure cookies are completely cool in order to get best results when cutting them, regardless of whether or not you line the baking pan with foil or simply grease the pan. You can go one step further to get clean cuts by freezing bars or brownies in the pan for two hours or overnight before cutting.

Both are concentrated, shelf-stable milk products that have been heated until at least 60 percent of their water content has evaporated. The main difference between evaporated milk and condensed milk is that evaporated milk is unsweetened while condensed milk is sweetened.

The Hello Dolly name is a reference to the Broadway musical "Hello, Dolly!" which was a popular musical when these bars were created in the mid-1960s. The bars are assembled in seven layers, and they are incredibly delicious.

Cookies retain their quality when stored in the freezer for eight to 12 months. Moist bars, such as cheesecake and lemon bars, can be refrigerated for seven days. For best quality, store bars in the freezer for two to three months.

I usually pre-bake this graham cracker crust for at least 10 minutes at 350°F (177°C) before adding a filling. If you're making a no-bake pie/dessert: cool the crust before filling it, unless the no-bake pie recipe you are using states otherwise.

It is a ready-to-use product so it may be consumed without any other preparation.

Why is condensed milk not advisable? ›

Sweetened condensed milk is high in calories and unsuitable for people with cow's milk protein allergy or lactose intolerance. Its sweet flavor may be off-putting for some and doesn't typically serve as a good substitute for regular milk in recipes.

Bar cookies baked in insulated baking pans often don't brown well. Try baking bars longer than called for in your recipe. Realize that most published recipes are not developed using insulated pans. Ideally, only bake one baking pan of bar cookies at a time, placing it on a rack in the middle of the oven.

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

Most cookie recipes, like thumbprint cookies, sugar cookie cutouts, shortbread, and snickerdoodles instruct you to cool cookies on a rack. This is because when cookies are left to cool on a hot-from-the-oven baking sheet, they continue to bake and can become overdone in a flash.

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A cereal bar is a bar-shaped food product, made by pressing cereals and usually dried fruit or berries, which are in most cases held together by glucose syrup. Consumers choose cereal bars as an alternative to the less-healthy snacks, a quick source of energy before a workout, or a substitute for a meal.

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