Magic Bars make a delicious bar cookie with a crumb base, chocolate, coconut and pecans for the chocolate lover in all of us!
By Sue Lau | Palatable Pastime
Magic Bars is my recipe of the day is with Choctoberfest. All week long this blogging group will be sharing chocolate recipes. And there is also a giveaway for a KitchenAid Mixer, so be sure you sign up for that.
There are various kinds of Magic Bar recipes around– this one uses crushed ritz crackers with toppings of coconut, pecans and chocolate chips. They are really yummy.
I’ll admit I have had this recipe for quite some time now without posting it, because I forgot where I put the recipe I wrote down. Luckily it turned up before I lost the photos as well. This is not the kind of recipe you want to lose!
In fact, I think I am going to have to make another batch this week!
I do use unsweetened coconut in this- that is not a typo. Find it in the health food section. It helps keep these from being yucky sweet.
And after you cut them up, it’s a great idea to pack them into a cookie tin inside of muffin papers to keep them tidy.
Welcome to Choctoberfest 2020!
#Choctoberfest is our annual celebration of chocolate recipes, now in its 6th year. I’ve teamed up with some talented food bloggers to share dozens of milk, dark, and white chocolate dishes for this year’s virtual event. Plus, we’ve pooled our resources to bring you an exciting giveaway you don’t want to miss!
One lucky winner will receive a KitchenAid mixer – or if you already have a mixer you can instead opt to receive a KitchenAid gift card to purchase your choice of attachments or other kitchen tools. To enter, simply follow the directions here:
The fine print: Open worldwide to entrants who are 18+ (except where prohibited). Winner will receive a KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer or the equivalent in a gift card. Giveaway ends on October 16 at 11:59 PM Eastern. This giveaway is not sponsored by KitchenAid, Facebook, Instagram, Pinterest, Twitter, YouTube, or any other third party sites. Void where prohibited. No purchase necessary. See terms & conditions for more information.
- Allison, Jess, and Sharon from Triple Chocolate Kitchen (#Choctoberfest organizers!)
- Karen from Karen’s Kitchen Stories
- Susan from The Wimpy Vegetarian
- Rebekah from Making Miracles
- Coleen from The Redhead Baker
- Marcelle from A Little Fish in the Kitchen
- Dorothy from Shockingly Delicious
- Stephanie from Long Distance Baking
- Lisa from Blogghetti
- Linda from 2 Cookin Mamas
- Erin from The Spiffy Cookie
- Audrey from That Recipe
- Maria from Living Ideas
- Kate from Kate’s Recipe Box
- Terri from Our Good Life
- Sarah from Sarah Cooks the Books
- Sue from Palatable Pastime (You are Here!)
- April from Veggies First Then Dessert
- Wendy from A Day in the Life on the Farm
- Kelley from Simply Inspired Meals
- Iris from A Fork on the Road
- Teri from The Freshman Cook
- Heather from Join Us, Pull up a Chair
- Angela from Bake It With Love
- Dedra from Queenslee Appétit
Check any of these blogs throughout the week for delicious chocolate recipes!
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This triple chocolate cheesecake comes with a creamy chocolate filling, chocolate crust and divinely decadent chocolate ganache topping.
Deep Dark Chocolate Brownies are a total blackout on the chocolate scale for fudgy fanatics.
- 2 sleeves Ritz whole wheat crackers (185 grams)
- 2 teaspoons cinnamon
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 10 tablespoons melted butter
- 2 teaspoons vanilla extract
- 1 cup Nestle Toll House semi-sweet chocolate mini morsels
- 1 cup unsweetened shredded coconut
- 1 cup toasted chopped pecans
- 1 14 ounce can sweetened condensed milk
- Preheat oven to 325F.
- Butter the bottom of a 9x13-inch baking pan.
- Crush the crackers (putting them inn a ziploc bag and crushing with a rolling pin works best).
- Stir the cinnamon, flour and brown sugar into the crumbs and mix well.
- Stir the vanilla into the melted butter then add the butter to the crumb mixture, mixing well.
- Press the crumbs evenly into the bottom of the baking pan.
- Bake the crumb crust for 15 minutes at 325F.
- Mix the coconut, pecans and chocolate chips in a mixing bowl.
- Sprinkle all but a handful over the crust.
- Drizzle the condensed milk over all, topping with the last handful of coconut, pecans and chocolate chips.
- Bake 25 minutes more.
- Cool completely then cut into squares.
Join my recipe group on Facebook for more recipes from blogger friends around the world!