It’s been awhile since I’ve posted one of my culinary creations. The dining hall at Niagara University used to make this dessert called a Magic Cookie Bar, which I used to consume at a ridiculous rate whenever it was out. Recently I decided to make it at home. There is a lot of room for variety in this recipe. Change the type of chips you use, add nuts, add coconut, whatever you like. Personally, I don’t like coconut so I opted not to include it.
2 sleeves of graham crackers
1 1/2 sticks of butter (yeah, I know)
2 packages of either chocolate chips, peanut butter chips, or butterscotch chips (mix it up. I used a bag of chocolate and peanut butter mixed and a bag of butterscotch)
1 12oz can of sweetened condensed milk
about 3/4 bag of mini marshmallows
Preheat oven to 350 degrees. Toss your graham crackers in a large freezer bag and roll over them until crumbled into fine bits – almost to the point they are a powder. Melt your butter in the microwave, and stir into the graham crackers until well coated. Press the mixture into the bottom of an ungreased 9×13 pan, and toss into the oven for 5 mins.
After 5 minutes, pull crust from oven and sprinkle on your chips. Make sure the entire crust is covered! Drizzle your can of condensed milk over the chips, and then cover completely with mini marshmallows. Toss everything back into the oven for about 20 minutes. You’ll know it’s done when the marshmallows are starting to turn brown on the top.
Let this cool down a bit before you move it to the fridge, and let it solidify. Cutting before it is completely cooled will turn it into a huge mess, so wait until it is cooled. Cut into squares / small bars, and serve! This dessert goes great with vanilla ice cream.