Sunday, March 2, 2014

Malt Ball Magic Cookie Bars

1¾ cups graham cracker crumbs (from about 13 graham cracker sheets)
¼ cup sugar
8 tablespoons (1 stick) unsalted butter, melted and cooled
1½ cups chopped walnuts
1 cup sweetened flaked coconut
1 cup semisweet chocolate chips
1 1/2 cup chocolate-covered malt balls, chopped
1 14-oz. can sweetened condensed milk

  1. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang over both long sides. Mist with cooking spray. In a large bowl, mix cracker crumbs, sugar and butter. Press evenly into bottom of baking pan and refrigerate until firm, about 30 minutes.

2.Preheat oven to 350ºF. Sprinkle nuts, coconut, chocolate chips and malt-ball pieces evenly over crust. Drizzle condensed milk over. Bake until edges are golden, 25 to 30 minutes.

 Let cool completely in pan on a wire rack. Use foil overhang to remove from pan. Peel off foil, cut into bars and serve.

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