This is an amalgam of pantry goods that, when combined, make for much more than the sum of their parts.
A New Riff on Magic Bars
And while I do love a good old magic cookie bar, for me, the original version leans a little too sweet. So, I made a version with pretzels and peanut butter to bring some salty balance to the party (salt + sugar is my baking language). The results are these cookie bars layered with a sandy pretzel base, chewy coconut, peanut butter chips, and chocolate chips, bound together with sweetened condensed milk fortified by peanut butter. They are at once, sticky, chewy, crunchy, sweet, salty, and totally craveable.
Tips for Baking These Bars
To make sure the center of these bars set enough to slice, be sure to bake them until the edges caramelize and turn golden. Then cool them completely to room temperature then chill them in the refrigerator for a few hours before cutting.When you are ready to remove the bars from the pan and cut them, run a knife around the edges and gently turn out the bars. They should be firm enough to handle but the crust can crumble a bit.Cut into squares with a serrated knife.
Make-Ahead and Store (or Freeze!)
You can also make these bars a day ahead. Just cover the pan of cooled bars in foil and leave them on the counter. The sliced bars can be stored at room temperature for up to 5 days. Store them with parchment between the layers or individually wrapped in plastic wrap (easy for grab-and-go treats!). The bars can also be frozen for up to a month, either individually wrapped in plastic, or with parchment between the layers. Place the bars inside a freezer bag with as much air pressed out as possible. To thaw, remove the bars from the bag and let them thaw at room temperature.
More Bar Cookies to Enjoy!
7-Layer Magic Bars Caramelitas Blueberry Crumb Bars Pumpkin Cheesecake Bars with Streusel Topping Pecan Pie Bars
This recipe was written by Cindy Rahe with assistance from Rachel Knecht. Add the sugar and melted butter and process continuously for 20 seconds. The mixture will look like wet sand. Pour the pretzel mixture into the prepared pan. Use a measuring cup or glass to press the mixture firmly into an even layer in the bottom of the pan.
