With only a half hour left of Friday, I’m finally getting around to posting the recipe for the cookie bars that I made last weekend. Our church is the process of raising funds for our annual trip to Mexico where nearly 100 members join forces with AMOR ministries south of the border and build 4 houses for families living in poverty. One of the ways we raise the monies is through our bake sales.
     Now baking desserts is a cause I can really get behind–even on my diet (it did not make a dent in pounds lost 🙂 Known as Magic Cookie Bars, the recipe has been slightly adapted by a friend of mine and it tastes even better than the original. You can bake them with or without nuts. Hope your family enjoys them as much as our church family did. Happy munching!

* 1 stick of butter (1/2 Cup of butter)

* 2 Cups of Nabisco Honeymaid graham cracker crumbs (Honeymaid have the best flavor)

* 1, 14 oz. can of sweetened condensed milk (Eagle Brand)

* 1 Cup of Ghirardelli or Hershey semi-sweet chocolate chips

* 1 and 1/3 Cup of flaked coconut

* 1 Cup of pecan chips or chopped walnuts (I did not use any nuts on mine to avoid exposing those with nut allergies to any problems.

Preheat oven to 350 degrees. If you are using a glass dish, heat the oven to only 325 degrees. 

Melt the butter in a 9×13 baking pan or dish in the oven. When the butter is melted, remove the dish from the oven and set it on a hot pad.

Pour the graham cracker crumbs over the butter, evenly.

Pour the sweetened condensed milk evenly over the crumbs.
Sprinkle the chocolate chips over the milk.

Sprinkle the coconut over the whole mixture.

Top the mixture with pecan chips or chopped walnuts, or no nuts at all. Bake for 20-25 minutes, just until lightly golden brown on top. Cool, refrigerate, cut, and enjoy.