Small Batch Magic Bars
If you’ve known me at any point in my life, you know that a constant is my all time favorite dessert: magic bars. I’ve shared my favorite recipe for them before, and even tried some seasonal variations, but I haven’t made any since COVID started because I know myself and my complete lack of self control. If I made a full pan of magic bars, I would eat a full pan of magic bars.
Then, this weekend, Alexandra sent me a recipe for a salted caramel pretzel version that looked great, and reminded me that I was really missing a good magic bar in my life. Also that Super Bowl was a good reason to make a fun dessert. I didn’t make the salted caramel pretzel version this time (Erik is very upset that this was an option and I didn’t choose it), but next time I can have people over that will take them home with them I’ll give them a go.
This week, I went with Hummingbird High’s small batch version. Just 6 magic bars, which is a much healthier number to consume than a full pan. Plus, I love any excuse to use my tiny baking sheet.
Start by toasting the pecans. Spread out on a baking sheet lined with parchment paper and bake at 350°F for 10 minutes, until fragrant and beginning to brown, giving them a stir every 3 minutes or so.
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Set aside.
In a small bowl, mix together the melted butter and graham cracker crumbs.
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Line a 9×5 inch loaf pan with parchment paper, or a 1/8 baking sheet if you have one. Spread the graham cracker crumb mixture over the bottom and press firmly into pan.
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Pour sweetened condensed milk over the top. This recipe uses 1/2 a can, so you can make six more magic bars when these ones disappear. Use an offset spatula to spread evenly to edges.
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Sprinkle half of the chocolate and half of the coconut over the condensed milk.
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Chop up the pecans and sprinkle all of them over the mixture.
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Sprinkle the remaining chocolate and coconut over the top.
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Bake at 350°F for 22 to 24 minutes, until edges begin to crisp. Remove from oven and allow to cool on a wire rack. After 15 minutes, run a butter knife around the outside, then let cool completely before cutting the bars.
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So easy that you still have time to make these before the game starts.
Enjoy!
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Small Batch Magic Bars
Ingredients:
- 1/3 cup (43 grams) pecans
- 2/3 cup (85 grams) Graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2/3 cup (198 grams) sweetened condensed milk
- 1/2 cup (85 grams) bittersweet chocolate chips
- 1/3 cup (28 grams) sweetened flaked coconut
Directions:
- Spread the pecans in a single layer on a baking sheet lined with parchment paper. Toast at 350°F for 10 minutes, stirring every couple of minutes. Remove from oven and set aside.
- In a small bowl, combine the graham cracker crumbs and melted butter. Press mixture into a 9×5 loaf pan (or 1/8 sheet pan) lined with parchment paper.
- Use an offset spatula to spread sweetened condensed milk over the crumb mixture.
- Sprinkle half of the chocolate and half of the coconut over the sweetened condensed milk.
- Roughly chop the pecans and sprinkle on top next.
- Distribute the remaining chocolate and coconut over the top.
- Bake at 350°F for 22 to 24 minutes, until the edges are golden. Allow to sit 15 minutes in pan before running a butter knife around the edge. Allow to cool completely in pan before slicing into bars.