I kept the cookie swap tradition going with my 3rd annual cookie swap party! See here for last year’s cookie swap and the year before that. This year I opted to have the party post-holidays as I had a lot happening in the weeks leading up to Christmas. Pushing the date back to January got me thinking about how rarely I bake. I occasionally make chocolate chip cookies but otherwise, I only bake during the holidays. In 2023, I’m going to bake more. Spending time in the kitchen has always allowed me to unwind and be creative. I love baking! Cheers, to doing more of what I love this year!
We were visiting family for Christmas and our host Lulu made this recipe and it was so good! She was kind enough to share the recipe with me and I knew instantly that it would be my cookie for the swap. Below I included the recipe, Magic Bars! They are crazy decadent and easy to make. Leave me a comment if you try this recipe or if you have any favorite cookie recipes. I need new recipes to try this year so thanks in advance!
Magic Bars Recipe
Ingredients:
- 1 stick of butter
- 2 cups of graham cracker crumbs
- 1 can of sweetened condensed milk
- 1 cup of Corn Flake crumbs
- 1 cup Chocolate chips
- 1 cup Butterscotch chips
- 1 cup Coconut flakes
Directions:
- Preheat oven to 350 degrees
- Combine melted butter and graham cracker crumbs on the bottom of a 9×13 inch pan and press flat to form a crust
- Pour sweetened condensed milk on top
- Sprinkle the corn flake crumbs in
- Layer chocolate and butterscotch chips and top everything off with the coconut flakes
- Bake for 30-35 minutes or until the coconut is nicely browned
My 5 Recommended Baking Essentials
Homemade healthy twix bars, made with almond flour, monk fruit and natural peanut butter. Keeps best refriderated
Thanks for checking out all the pics, if you made it to the end leave a comment “real one”!
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