If you love cookie bars, you’ll want to whip up a batch of these.
Rowena Montoya shares the recipe for Magic Bars.
Crust
1 c. unsalted butter, at room temperature
1/2 c. light brown sugar
1 t. vanilla extract
2 1/4 c. all-purpose flour
Preheat oven to 350 degrees. You can line paper with parchment paper , allowing it to hang over all the sides.
Variation: Shortbread Crust
1 c. of butter
1/2 c. confectioners sugar
2 c. all purpose flour
1/4 t. baking powder
Dash of salt
Preheat oven to 350 degrees.
In large bowl, cream butter and confectioners sugar together until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into 9×9 pan.
Bake in preheated oven for 12-15 min.
Magic Bar
1 14 ounce can sweetened condensed milk
1 1/2 c.coarsely chopped pecans
1 1/2 c. shredded coconut
JulieAnn Caramels you can cut into small prices and lay on top 20 or more pieces.
1 c. semisweet chocolate chips
We also love to add Salt to this bar!
Return to the oven. Cook at 350 for 25 to 30 min.
Remove from oven place on wire rack to cool completely, then refrigerate for at least 30 min. before cutting into squares.
Find more delicious caramel at www.julieanncaramels.com.
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