Dulce de Leche Magic Bars with Chocolate & Almonds. A new version of those oh so easy Magic Bars that may just be the best version of this simple to prepare recipe yet.
Of all the cookie bar recipes out there that use sweetened condensed milk, Magic Bars has to be the most famous and these new Dulce de Leche Magic Bars deserve part of that fame too.
They go by several other names like 5 Layer Bars or even Christmas Layer Bars. They are all essentially the same recipe using a graham wafer bottom with walnuts, chocolate chips, coconut and the sweetened condensed milk layered on top.
When Eagle Brand introduced the Dulce De Leche version of their sweetened condensed milk with rich caramel flavour, I thought it would make a delicious version of the famous Magic Bars and I was not wrong.
The nice thing about this very simple recipe is that you can switch up the ingredients to invent your own version. Here I have omitted the coconut and added white chocolate to the recipe while substituting toasted whole almonds for the walnuts. They are so ooey-gooey good!
Make your own version by using dark or milk chocolate. Add the coconut back if you like. Substitute your favorite nut or use chopped dried fruit instead of nuts; the many possibilities ensure that you will make your own perfect version…or just make this one as is. It is scrumptious.
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- 2 cups graham cracker crumbs
- 2 tbsp sugar
- 1/2 cup melted butter
- 3 ounces white chocolate coarsely chopped
- 1/3 cup semi-sweet chocolate chips
- 1/2 cup toasted whole almonds
- 1 can (10 fluid ouncedulche de leche
Lightly grease a 9 inch square baking pan and line with parchment paper. Preheat oven to 350 degrees F.
Mix together the graham crumbs, 2 tbsp sugar and butter.
Press into the bottom of the prepared pan.
Over the prepared bottom evenly sprinkle the white chocolate, chocolate chips and almonds.
Pour the sweetened condensed milk evenly over the top of the other ingredients in the pan.
Bake at 350 degrees F for 35-40 minutes.
Cool completely before attempting to cut these cookie bars.
They will cut more easily if chilled in the fridge and a sharp serrated knife is used.
Store in an airtight container. These cook bars freeze particularly well.
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