There are a whole bunch of reasons why this Saturday’s treat will win your Sweetie’s heart! It makes no difference whether you call them Hello Dollies, Magic Bars, or 7 Layer Bars. What matters is how incredibly yummy they are! These easy to make goodies are everything plus a little bit more guaranteed to make your Sweetheart’s day!
½ cup butter (melted)
1½ cups graham cracker crumbs
1 cup coconut flakes
1/2 cup dark chocolate chips
1/2 cup red M&Ms
1/2 cup butterscotch chips
1/2 cup Heath Bits
1 cup pecans, chopped
1 14 oz can sweetened condensed milk
Preheat the oven to 350 degrees.
While the oven is preheating, melt the butter in a 9×13 baking pan.
Sprinkle the graham cracker crumbs evenly over the butter in the bottom of the pan, press lightly into the butter.
Evenly cover the crust with the coconut flakes, chocolate chips, butterscotch chips, and pecans. Drizzle the sweetened condensed milk evenly over the top.
Bake for 20-25 minutes. Watch it closely until the edges are golden brown. You want to be careful not to burn the coconut and it can happen very quickly.
Let cool about 5 minutes and run a knife around the edges of the pan to prevent sticking.
Allow to cool completely before slicing into squares.
President’s Day doesn’t get a whole lot love. Other than a day off of school, it tends to pass without proper celebration. Not around here this year! Patriotism is alive and well in our kitchens with red, white and blue Patriotic Magic Bars. It’s our way of honoring the good ole USA! Patriotic Magic Bars
1 stick butter (1/2 cup)
1 (14 oz) Can Of Sweetened Condensed Milk
1 1/2 cups graham cracker crumbs
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
2 cups M&M’s (Red, White, Blue)
1 cup flaked coconut
Put butter in 13″ x 9″ pan and place in the oven on 350*F. Melt the butter in the pan while preheating. It will take 5 to 10 minutes.
When butter is melted, remove pan from oven and carefully sprinkle the graham cracker crumbs over the melted butter. Press lightly with the back of spoon.
Pour sweetened condensed milk over the crumb layer.
Sprinkle 1/4 cup of the semi and white chocolate chips, and 1 cup of the M&M’s over the sweetened condensed milk layer. Sprinkle all of the coconut on top, followed by remaining chocolate chips and M&M’s.
Bake in your oven for 25-30 minutes or until a little brown. Remove from oven and allow them to cool completely.
Consider yourself extremely lucky if you get to live near the ocean! Don’t get us wrong. There are many great things about living smack dab in the middle of the country. However, since it’s already 90+ degrees outside it would be so awesome to submerge ourselves in the salty sea. It’s times like these that we have to get a little creative and channel our inner Houdini. This Saturday we’re doing a little wizardry by baking Caramel Magic Bars and enjoying them while we hang ten with our peeps. How? You ask. Driveway and deck surfing! No need for waves or surfboards. Treating in our lawn chairs while shooting the breeze with our pals is the only requirement. It’s trickery at its sweetest!
Caramel Magic Bars
1½ cup graham cracker crumbs
6 Tbsp butter, melted
1-14oz can sweetened condensed milk
1 cup caramels bits
1 cup dark chocolate chips
1 cup sweetened coconut flakes
1/2 cup Heath Bits
Mix graham cracker crumbs with melted butter & press in a sprayed 13x9in pan.
Pour about half the can of condensed milk over crust.
Layer your pretzels as close together as you like over the condensed milk/crust.
Sprinkle caramels bits, chocolate chips, & coconut flakes.
Pour remaining half of condensed milk on top.
Break up some extra pretzels & sprinkle a few extra chocolate chips, caramel bits, and Heath bits, and pretzels above the condensed milk.
Bake at 350*F for 20-30 min until lightly brown. Let cool completely before cutting.
*recipe adapted from Dessert Now Dinner Later
If you’ve ever had a week like we’ve had then you know what we mean when we say we feel OVERLOADED, like over-the-top overwhelmed! From being overscheduled to overcommitted, we feel overworked! Good thing it’s Saturday because we’re overjoyed we can overachieve in the one department that’s been overlooked all week – dessert! We’re over-the-moon for Overloaded Oatmeal Bars! And we’re overconfident you will be too! But be warned! We know you’re gonna love them that you’ll likely overeat and overstuff yourself! Over and out until next week!
Overloaded Oatmeal Bars
1 1/2 cups quick oats
1½ cups flour
1 cup brown sugar
1 tsp salt
1 cup butter flavored Crisco
1 14 oz. can sweetened condensed milk
1 bag milk chocolate chips
2 TB butter softened
1 cup of various kinds of M&Ms
Preheat oven to 350.
In a large bowl, mix oats, flour, brown sugar, salt and Crisco with a spoon. Remove 1 cup and set aside.
Press remaining mixture into the bottom of a greased 9×13 pan.
In a small pot, melt condensed milk, chocolate chips and 2 tablespoons of butter over low-medium heat. Stir constantly until chips are melted and everything is mixed well.
Pour chocolate chip mixture over the bottom layer and spread evenly. Sprinkle leftover cup of oat mixture over the chocolate.
Top with M&Ms and bake for 20-25 minutes. Let cool completely before cutting. Overenjoy!
The happiest of holidays is finally here! We are baking lots treats of treats to share with our families. Our oldie but goody favorites will be there, of course! But this Christmas we are adding a new edition. Candy Bar Poke Cake!!! It’s part cake, part candy bar and completely delish! We hope this special day brings you peace, joy, and loads of scrumptious desserts! Merry Christmas! Candy Bar Poke Cake
1 box yellow cake mix plus ingredients on the back of the box
1 (14 oz) can sweetened condensed milk
1 (8 oz) jar caramel topping
1 (8 oz) container cool whip
4 Heath Candy Bars chopped
1. Bake cake according to directions in a 9×13 baking pan.
2. Let cake cool for about 5 minutes.
3. Using the end of a wooden spoon , carefully poke holes in cake.
4. Next, slowly pour sweetened condensed milk over the top of the cake, trying to get some in all the holes.
5. Now pour the caramel topping evenly over the cake, also trying to get some in every hole.
6. Spread cool whip evenly over the top of the cake and top with chopped candy bars. Cake may be served right away or stored in the refrigerator until ready to use.
We think it’s best the next day, so bake on Christmas Eve to serve on Christmas Day.
Recipe adapted from Family Fresh Meals
It’s a special time of year for us. Almost as great as our birthday. We get to celebrate the most important ladies in our lives, including each other. It’s Mother’s Day weekend and we’re taking full advantage of it. We will be enjoying some much needed “me” time, getting pampered by our families, and sweet treat cheating all weekend long. Candy Bar Poke Cake. Enough said!
Happy Mother’s Day to all moms, especially ours! We love you!
Candy Bar Poke Cake
- 1 box chocolate cake mix, plus ingredients on back of box
- 1 cup hot fudge sauce
- 1 tub (8 oz) Cool Whip, thawed
- 2 cups chopped assorted candy (we used M&M’s, Kit Kats, Snickers, Rolos, Hershey Bar & Heath)
- 1/2 cup caramel sauce
- 1 can of sweetened condensed milk
- Preheat oven to 350 degrees. Grease a 13×9 inch pan with cooking spray.
- Make the cake according to the directions on the back of the box. Pour into the greased pan and bake for 30-35 min. Cool completely.
- Once cooled, poke holes through the cake. Mix the can of sweetened condensed milk and 1/2 cup of caramel sauce. Pour over the holes. Sprinkle with Heath Bits.
- Spread the Cool Whip on top of the cake. Top with the chopped, assorted candies. Drizzle the top with the caramel sauce and hot fudge.
- Eat and enjoy!
*recipe adapted The Domestic Rebel