Since this week our #SundaySupper group is all about new experiences and adventures in the kitchen (and in life!), I wanted to try my hand at a recipe I never really believed would work - the infamous Magic Bar. And really, it doesn't seem like it should work - you're just tossing a bunch of stuff on top of each other, no binder for the layers, then pouring condensed milk over the whole thing! How does it solidify? How can you call it anything other than pudding? But, like magic tricks and mysteries, it does work. I don't know what's in the condensed milk (I don't really want to know as a nutritionist!), but it morphs into this creamy "glue" along with the chocolate and butterscotch chips and keeps it all together.
Of course, even though it was my first time making anything like these, I had to jazz them up. When I found out these were also called Seven Layer Magic Cookie Bars, I wondered - could I do more? Could I make these into something that was even better than the original, with more complex flavours and a little fruity kick? I decided to give it a whirl, and - like magic - they worked wonderfully. Rich, sticky sweet, a little more "grown up" with the fruit and bittersweet chocolate, I had to wonder why people didn't make them this way before!
I started with a chocolate cookie and coconut oil base, spread it with a tart raspberry jam, then piled on coconut, thinly-sliced banana, bittersweet couverture discs, and butterscotch chips. For the condensed milk mixture, I mixed up the part can I had left over from the Fibre Bars with a dollop of creamy, natural peanut butter and poured that on top, finally capping it with chopped roasted peanuts! Oh. My. Gosh. Can we say Heaven?? It certainly was for my dad - the king of the PB+banana+butterscotch combo.
Take a cooking adventure and tackle something new! This event is hosted by Conni of The Foodie Army Wife - Thanks Conni!
Check out the brave new world of yummy delights below:
New Expeditions (Sides, Starters & Staples)
Homemade Corn Tortillas from Pescetarian Journal
Easy Oven Polenta from Shockingly Delicious
Homemade Spiced Flour Tortillas from Chocolate Moosey
Naan from Hezzi-D’s Books and Cooks
Homemade Tofu from Kimchi MOM
Indian Moong Beans from Magnolia Days
Baked Lemon Coconut Risotto from Soni’s Food
Homemade Peanut Butter from Home Cooking Memories
Homemade Ricotta Cheese from Webicurean
Portuguese Chorizo Bread from Family Foodie
Savory mushroom and herb steel cut oat Risotto Foxes Love Lemons
Grilled Asian Snap Peas and Peppers from Neighborfood
Grand Quests (Main Dishes)
Traditional Pork Tamales from Gourmet Drizzles
Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
Rice Burger from The Urban Mrs.
Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
Miso-Glazed Salmon from The Foodie Patootie
Penne with Mustard and Chives from My Other City By The Bay
Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
Spanish Baked Scallops from Momma’s Meals
Black Beans and Cheese Empanadas from Basic N Delicious
Pork Dim Sum from Small Wallet, Big Appetite
Venison Steak Gyros from Curious Cuisiniere
Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
Vegetarian Hortobagyi Pancakes from Happy Baking Days
Caribou & Andouille Chili from The Foodie Army Wife
Escapades (Sweet Treats & Spirited Companions)
Vegan Chocolate Mousse from The Not So Cheesy Kitchen
Zebra Cake from That Skinny Chick Can Bake
Multilayer Bars from What Smells So Good?
Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
Homemade Vanilla Marshmallows from Vintage Kitchen
Strawberry Raspberry Fruit Leather from Juanita’s Cocina
Making Macarons – FAIL! from girlichef
Macaroons from Noshing With The Nolands
Fresh Strawberry Frozen Yogurt from The Messy Baker
Bircher Muesli from Peanut Butter and Peppers
Hello Kitty Rice Krispies from The Ninja Baker
Homemade Cinnamon Rolls from In The Kitchen With KP
Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
Ombre Mini Cakes from Daily Dish Recipes
Chocolate Dipped Madeleines from Big Bear’s Wife
Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 3:00 pm AKST/7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.
Makes one 9x5" loaf pan, 12 pieces
1/4 cup soft, virgin coconut oil (one with coconut flavour!)
1 tbsp milk
3/4 cup crushed chocolate cookies
2 tbsp jam, warmed until runny
1/4 cup flaked coconut
1 small, ripe banana, sliced thinly
1/4 cup bittersweet couverture chocolate chips
2 1/2 tbsp butterscotch chips
4 fl. oz (100 mL) sweetened condensed milk
2 tbsp smooth peanut butter
2 tbsp chopped peanuts
- Preheat the oven to 350F and line a 9x5” loaf pan with parchment or greased foil.
- In a small bowl, mix together the coconut oil, milk and cookie crumbs until moist. Press into the bottom of the loaf pan in an even layer.
- Spread runny jam evenly over the cookie layer, then top with the coconut, banana slices, chocolate chips, and butterscotch chips.
- Mix the condensed milk and peanut butter together until well combined and pour over the layers. Do not stir.
- Sprinkle with peanuts.
- Bake for 30 minutes. Cool in the pan.
Total Fat: 12.6 g
Cholesterol: 2.7 mg
Sodium: 72.7 mg
Total Carbs: 21.6 g
Dietary Fiber: 1.0 g
Protein: 3.0 g