Easter Magic Cookie Bars

Uses for Leftovers from Egg-Shaped Bars:

Use as ice cream sundae toppings; stir in vanilla pudding or vanilla yogurt; sprinkle on top of sliced strawberries, canned peaches or pear halves; top with whipped cream; stir in muffin batter; stir into ice cream shakes.

Ingredients

  • 1/2 cup butter
  • 1 1/2 cups Graham cracker crumbs
  • 1 (14 ounce) can EAGLE BRAND®® Sweetened Condensed Milk
  • 1 1/3 cups flaked coconut
  • 1 cup chopped nuts
  • 2 cups pastel colored candy-coated chocolate candies

Instructions

  1. Heat oven to 350 degrees F. Line a 13 x 9-inch baking pan with foil.
  2. Add butter to pan; place pan in warm oven until butter is melted.
  3. Sprinkle crumbs over butter; pour sweetened condensed milk evenly over crumbs.
  4. Top with remaining ingredients; press down firmly with a fork.
  5. Bake for 25 minutes or until lightly browned.
  6. Cool.
  7. Use foil to lift out of pan.
  8. Cut into bars. Or for egg shapes, cut with egg- or oval-shaped cookie cutter.
  9. Store covered at room temperature.

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