It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is MAGIC COOKIE BARS.

Have company coming? Want to relax and enjoy their visit? Need a quick dessert, something special to serve without all the fuss and muss? These cookie bars are quick to make, full of flavor, and so easy to make ahead of time. Not your usual lunchbox cookie either!

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 49 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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MAGIC COOKIE BARS

[2 dozen bars]

½ cup (1 stick) butter, cut into 4 pieces
1-½ cups graham cracker crumbs
1 can sweetened condensed milk (14 oz.)
1 cup sweetened coconut flakes
1 cup milk chocolate chips
1 cup butterscotch chips

Preheat oven to 350 degrees.  Place butter in 9×13-inch baking pan and melt butter in oven for 5 minutes or until butter melts.  Remove from oven, cool 5 minutes, and sprinkle with graham cracker crumbs over the butter.  With your fingers, moisten the crumbs with the butter and pat into an even layer.  Pour the sweetened condensed milk over the crumbs. Evenly scatter the coconut, chocolate chips and butterscotch chips over sweetened condensed milk.  Bake 20-25 minutes or until golden brown around the edges.  Be careful not to over-bake or the cookies around the edges of the pan will be dry and hard.  The middle of the pan should still be slightly jiggly when the cookies are done.  Cool in pan for about 30 minutes before cutting into bars.  Store in airtight container, between layers of waxed paper, for up to 4 days or freeze for up to 1 month.