These magic bars can be made any time of the year but me and my good friend Shelby made them right before Christmas to give as foodie gifts. The great thing about this recipe, is that if you don’t like one of the ingredients, you can always swap it with something else, or eliminate. With that said, I encourage you to try as is because they are pretty fantastic!
Some folks are lucky enough to have recipes handed down, like Shelby. Her grandmother hand-wrote so many of the recipes she has and like me, Shelby has a great appreciation for things like that. I suppose this would be one reason I’d ever want a girl…you know, to pass down things too. Not that I can’t with my boys. In fact, they have an appreciation for things of that nature too but not sure recipes will be one of them.
I think of my biggest regrets regarding my grandmother, is not taking the time to learn the recipes she’d made, from her. I mean, my mom has passed some down to me and there were some moments where I’d call my grandma and ask her how to make this and how to make that, but I wish I had spent more time with her in the kitchen. Who knows, maybe my boys will have daughters and I’ll get to do that with them! But hopefully that’s WAY down the road. lol
I hope y’all enjoy the Magic Bars as much as we enjoyed making them! I’d love to know what your favorite recipe is that has been passed down, and do you have a handwritten recipe card to go with it?
- 1 stick butter
- 1½ cups crushed graham crackers
- 1 can Eagle Brand Sweet Condensed Milk
- 1 pkg chocolate chips
- 1½ cups coconut
- 1 cup of fisher nuts pecans
- Melt stick of butter into 13x9 pan and mix with graham cracker crumbs to form a 'crust' layer.
- Pour condensed milk over the graham cracker crust layer.
- Spread chocolate chips over milk layer.
- Spread with coconut and pecans over the chocolate chip layer.
- Press with waxed paper.
- Bake at 350', if using a metal pan, for 25-30 minutes or 325' if using glass pan.