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Magic Cherry Cookie Bars
1 1/2 cups Graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 cup (6 ounces) semisweet chocolate chips
1 (10 ounce) jar maraschino cherries (without stems), drained, patted dry and chopped (about 1 cup)
1 1/3 cups flaked coconut
Heat oven to 350 degrees F (325 degrees F for glass baking pan).
In small bowl, combine Graham cracker crumbs and butter; mix well.
Press crumb mixture firmly on bottom of 13 x 9-inch baking pan.
Pour sweetened condensed milk evenly over crumb mixture.
Layer evenly with remaining ingredients; press down firmly with fork.
Bake for 25 minutes or until lightly browned.
Cool. Chill if desired.
Cut into bars or diamonds.
Store covered at room temperature.
Yield: 2 to 3 dozen bars
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