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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Seven Layer Magic Cookie Bars Recipe

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This recipe for Seven Layer Magic Cookie Bars is from The McConnell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ˝ cup graham cracker crumbs
˝ cup butter, melted
1 (14 oz.) can Eagle BrandŽ Sweetened Condensed Milk
1 cup (6 oz.) butterscotch-flavored chips
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 ⅓ cup flaked coconut
1 cup chopped walnuts
Directions:
Directions:
HEAT oven 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.

COMBINE graham cracker crumbs and butter; mix well. Press crumb mixture firmly into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.

BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars.

For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars.
Number Of Servings:
Number Of Servings:
30
Personal Notes:
Personal Notes:
Mrs. Youngo made these every Christmas! They were Christie's favorite.

 

 

 

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