Cookie Crust

I decided to make a last minute batch of Magic Cookie Bars for tonight's David Bowie alternative liturgy at Trinity Episcopal Cathedral but didn't have graham crackers for the crust and didn't feel like running out to the store.

So I improvised and substituted a sweet crust recipe that I use for making tarts and it worked just fine. The only difference was that I knew that the crust would require a bit more baking time than a graham cracker one so I pre-baked the crust for 10 minutes in a 350 degree oven before adding the cookie bar toppings and baking according to the Magic Cookie Bar recipe.

This simple cookie crust would also be great for cheesecakes, cream pies, really any recipe that calls for a graham cracker crust. If you want to use it in a recipe that calls for an already baked graham cracker crust, bake the cookie crust in a 350-degree oven for 25 to 30 minutes or until done and golden brown.

Here's the recipe:

Cookie Crust
(enough for the bottom of a 9x13 baking pan or a 10-inch tart pan)

2 cups flour
1/2 cup powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 cup unsalted butter, softened

Beat the butter, sugar, salt and vanilla until light and fluffy. Add the flour and mix just until a dough forms.

Mix just until a dough forms.

Press this dough evenly into the baking pan or tart shell and pre-bake for 10 minutes in a 350-degree oven before adding fillings or topping and baking according to your recipe instructions.

I pressed the dough into a 9x13 baking pan that I lined with parchment.

After pre-baking the crust, I topped it with condensed milk, coconut, chocolate and walnuts for the Magic Cookie Bars.

I lined the baking pan with parchment so that the whole thing lifted out which made cutting the bars a breeze.

Bars ready to be served at tonight's David Bowie alternative liturgy.

Magic Cookie Bars A.K.A. Hello Dollies

My friend Cheryl recently went to a 1960's themed potluck and told me she brought "Magic Cookie Bars".

I had never heard of "Magic Cookie Bars" which Cheryl told me were also sometimes called "Hello Dollies".

Cheryl shared with me that in her own "survey" about the "Magic Cookie Bars," she found that most people here in the West had never heard about them. 

"But if you grew up in the East it was very popular and made a lot," she said.

The cookies have a bottom layer of a graham cracker crust and a rich topping of chocolate, coconut and nuts. There's also the addition of Eagle Brand Sweetened Condensed Milk which originally published the recipe on its label.

The bar cookie recipe also sometimes includes the addition of butterscotch chips and if these are added the name changes again - they are called "7-Layer Bars."

No matter the name though, these are delicious and simple to make. I'm so glad Cheryl gave me the recipe.

Magic Cookie Bars
(makes 2 dozen)
non-stick cooking spray, parchment paper or foil
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
2 cups (12 oz. pkg.) semi-sweet chocolate chips (I substituted dark chocolate chips)
1 1/3 cups flaked coconut
1 cup chopped nuts (I used walnuts)

Heat oven  to 350 degrees. Spray a 9x13 baking pan with cooking spray or line with parchment paper or aluminum foil. If using parchment or foil, leave a little extra hanging over the sides so that you can easily lift and remove the bars after baking. It's easier to cut them after they've cooled if they are out of the pan.

Combine the graham cracker crumbs and butter in a small bowl. Press mixture into the bottom of the prepared pan.

Pour sweetened condensed milk evenly over the crumb mixture.

Pour the sweetened condensed milk evenly over the graham cracker crust.

Layer evenly with chocolate chips, coconut and nuts. Press the ingredients down firmly with a fork.

Add chocolate chips, coconut and walnuts. Press these ingredients down with a fork before baking.

Bake for 25 to 30 minutes or until lightly browned. If you are not using parchment or aluminum foil, loosen the bars from the sides of the pan while still warm.

Using parchment made the baked bars easy to lift out of the pan. Now it just has to cool completely before cutting into squares or diamonds.

Cool completely before cutting into bars or diamonds.

Store the cookies in the refrigerator.

This bar is ready to share. Individual bars wrapped in a piece of parchment and a self-sealing cellophane bag makes a nice presentation.