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Chocolate Chip Cookie Magic Bars

I always liked the Seven Layer Bar or Magic Bars. One recipe but has two different names, depending on where he lives. The bar is super soft, sticky, decadent, and has a different texture and taste in every bite. This is a bowl, no recipe mixer that is fast, easy, and dustproof. Instead of making bars with classic graham crackers, I make chocolate cake chips. Chocolate chips increase the overall chocolate factor, and instead of the traditional butterscotch chips, I use peanut chips. Coconut adds suppleness and texture while sweetened condensed milk coats the ingredients and gives the bar a characteristic sticky factor.



INGREDIENTS

  • 1/2 cup of unsalted butter, melted
  • one package of 13.6 ounces Chocolate Pamela Cake Mix
  • 1 large egg
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter chips (butterscotch chips can be replaced)
  • 1 cup sweetened shredded coconut flakes, measured loosely not packaged
  • about two-thirds can (14 ounces) of sweetened condensed milk (eyeball it)


INSTRUCTIONS

  1. Preheat the oven to 350F. Cover an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. Don't jump over the layers of your pan because cleaning will be more difficult.
  2. For a large microwave-safe bowl add butter and heat it on high power to melt about 1 minute.
  3. Add the cake, egg and stir the mixture to combine.
  4. Turn the mixture into a prepared pan and use a spatula or the tip of your finger, making the crust flat, smooth, flat.
  5. Sprinkle with chocolate chips, peanut chips, and coconut evenly.
  6. Evenly drizzle sweetened condensed milk on top.
  7. Bake for about 30 minutes (I bake 27), or until golden brown around the edges and barely bubbling in the middle, and mostly middle arranged. Closely monitor the stem in the last 10 minutes of roasting because the coconut can change from looking raw to burning in one minute. If necessary, pan the tent (cover the pan with a sheet of foil) in the last 5 minutes to help prevent the coconut from burning if the center is not adequately regulated but the coconut looks quite brownish.
  8. Place the pan on a wire rack and allow the trough to cool in the pan for at least 2 hours, or overnight, before slicing and serving. The stem hardens and will look less 'runny' when it's cold, but even when it's completely cold and cold, the stems are very moist and runny. The bar will remain airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.


This recipe is inspired by averiecooks

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