Chocolate Chip Cookies



Magic Cookie Bars

9”x13” pan

|Tools and Utensils: |Aluminum foil |

|Dry measuring cups |Spoon |

|9”x13” pan |Small bowl scraper |

|Ingredients |Amounts |Procedure |

|Margarine |½ c. |Preheat convection oven to 325ºF. |

| | |Line a 9”x13” pan with aluminum foil. |

|Graham cracker crumbs |1 ½ c. |Melt margarine in the lined pan. |

| | |Remove and sprinkle graham cracker crumbs over the melted margarine. DO NOT STIR |

|Mini chocolate chips |2 c. (12 oz. bag |TOGETHER. |

| | |Sprinkle chocolate or butterscotch chips over crumbs. |

| |1 ½ c. |Sprinkle flake coconut over chips. |

|Flake coconut | |Sprinkle pecans over coconut, and press gently. |

| |1 c. |Carefully spread sweetened condensed milk over the layered cookie all the way to the|

|Chopped pecans | |edge. |

| |1-14 oz. can |Bake 20-25 minutes or until golden brown. |

|Sweetened condensed milk | |Remove and cool completely. |

| | |Remove from pan, peel off aluminum foil and cut into desires size bars. |

| | |Store in an airtight container at room temperature. |

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|Convection oven 325ºF | | |

Variations:

1. Butterscotch/Almond-use 1 12-oz bag of butterscotch chips instead of chocolate chips and sliced almonds instead of chopped pecans.

2. White chocolate/Walnut- use 1 12-oz bag of white chocolate chips instead of chocolate chips and chopped walnuts instead of chopped pecans.

3. Cranberry White Chocolate/Walnut or Pecan-use 1 12-oz bag of white chocolate chips instead of chocolate chips and chopped walnuts or chopped pecans. Top with 1 c. dried cranberries.

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