Gooey Blackberry Coconut Magic Bars Recipes

GOOEY COCONUT PIE BARS

Steps:

• Line a 9x13" pan with foil and spray with cooking spray. Preheat oven to 350°F.
• Place butter, flour, salt and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Mix until smooth a cookie dough forms.
• Place shortbread in the prepared pan. Spray your hands with cooking spray and press to a thin layer in the pan. Bake shortbread layer for 15 minutes.
• While the crust is baking, stir together sweetened condensed milk, egg, and coconut extract. Stir in coconut. After 15 minutes of baking, pour the milk mixture carefully over the hot crust. Continue baking for about 17-19 minutes until the sides start to look golden brown.
• Cool completely before cutting into bars. Store in an airtight container for up to 3 days or freeze for up to one month.

MAGIC BARS

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spray two 13 by 9-inch glass or ceramic baking dishes with cooking spray. Line each dish with a 15-inch-square piece of parchment paper, allowing the excess to overhang the sides. Spray the parchment with cooking spray.
• For the brownie layer: In a large bowl, blend together the brownie mix, vegetable oil, 1/4 cup water, espresso powder and eggs. Using a hand mixer, beat for 1 minute on medium speed. Pour the batter into one of the prepared pans. Sprinkle with the coconut and bake until a toothpick inserted about 1 inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.
• Using the excess parchment paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath to loosen it from the parchment paper. Keep the oven on.
• For the cookie layer: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars in a large bowl until fluffy. Beat in the vanilla and egg. Add the flour mixture and beat until a dough forms. Stir in the chocolate chips. Using your fingers, press the dough evenly into the bottom of the other prepared baking dish, leaving a 1/2-inch border. Bake until light golden, 14 to 16 minutes. Transfer the pan to a wire rack to cool for 30 minutes.
• Sprinkle the walnuts over the crust.
• For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla over medium-low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Pour the caramel evenly over the cookie layer. Working quickly, place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel. Refrigerate for 1 hour until the caramel has set. Allow the layers to come to room temperature, about 30 minutes. Cut into 24 bars and store airtight in a plastic container.

GOOEY BLACKBERRY COCONUT MAGIC BARS

Steps:

• Preheat the oven to 325 degrees F.
• Spray an 8-inch square flameproof pan with nonstick cooking spray. Layer over one slip of parchment paper with edges hanging over. Spray with additional nonstick cooking spray. Set aside.
• Combine 2 cups of the pretzels, the melted butter and sugar in a food processor and pulse until combined. Transfer to the prepared pan. Using your hands or a spatula, press the crust into the pan.
• Sprinkle over the butterscotch chips, 1 cup of the coconut flakes and 1/2 cup of the almonds. Gently but firmly press in with clean hands or a spatula. Pour over the condensed milk and spread evenly. Gently but firmly press in the blackberries until they are partially submerged. Top with the remaining 1/4 cup pretzels. Sprinkle over the remaining 1/2 cup coconut flakes and 1/4 cup almonds. Press in the filling with a spatula.
• Bake until golden brown around the edges, 30 to 35 minutes (see Cook's Note). Turn the oven to broil and broil until the coconut is just toasted, 1 to 2 minutes. Let cool completely in the pan. Once cool, transfer the pan to the refrigerator and chill until fully set, at least 4 hours and up to overnight.
• Using the parchment paper, remove the bars from the pan and slice into 16 pieces.

GELT MAGIC BARS

Steps:

• Position an oven rack on the lowest position and preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with aluminum foil, leaving overhang two opposite sides (to help remove the bars later) and butter the foil.
• Combine the graham cracker crumbs and melted butter in a medium bowl. Toss together with a fork to coat evenly, then press into the bottom of the prepared baking pan. Pour the sweetened condensed milk over the top and spread gently with the back of a spoon or an offset spatula so as not to disturb the crust. Arrange 20 of the gelt pieces in a 5-by-4 grid (5 on the long end of the pan, 4 on the short). Sprinkle with the walnuts, then the white chocolate chips, coconut and finally the sprinkles.
• Bake until set, golden around the edges and the coconut is lightly toasted, 25 to 30 minutes. Remove from the oven and arrange the remaining 20 gelt pieces in another 5-by-4 grid on top, pressing gently. Bake just until the gelt softens and adheres to the coconut, 1 to 2 minutes. Transfer the pan to a wire rack to cool completely, at least 2 hours (see Cook's Note). Remove from the pan using the overhang and place on a cutting board. Cut into 20 bars, so each has a piece of gelt on top.

M&M'S MAGIC BARS

Steps:

• Preheat the oven to 350˚ F and butter a 9-by-13-inch baking dish. Combine the melted butter and graham cracker crumbs in a bowl. Transfer to the baking dish and use your hands or the bottom of a measuring cup to firmly press the crumbs into an even layer. Sprinkle the chocolate chips and chopped pecans over the graham cracker crust. Drizzle the condensed milk evenly on top, then sprinkle with the coconut and M&M'S. Lightly press the coconut and M&M'S into the condensed milk.
• Bake until golden brown and bubbly, 20 to 25 minutes. Let cool at least 30 minutes in the pan, then cut into squares.