Meringue Topped Magic Cookie Bars Food

MERINGUE COOKIE BARS

Steps:

• Preheat the oven and prepare the pan: Preheat the oven to 350°F. Cut 2 pieces of aluminum foil and fold them to match the width of the pan. Press one piece into the pan lengthwise and the other into the pan crosswise with the ends hanging over the sides of the pan, like this. This makes it easy to lift the bars out of the pan once they're cooled. Spray the foil with nonstick coating.Make the cookie dough: Whisk together the flour, salt, baking soda, and baking powder in a small bowl and set aside. Using a stand mixer, a hand mixer, or by hand, cream together the butter, the granulated sugar, and just 1/2 cup of the brown sugar until this looks like smooth frosting.Separate the eggs, reserving the whites. Mix the yolks into the butter-sugar mixture one at a time until they are completely absorbed, then mix in the water and vanilla. With the mixer at a low speed, add the flour mixture and beat gently until all the flour has been absorbed and the dough looks crumbly.Add the cookie layer: Press the cookie dough gently into the pan with your hands, making sure the surface is even.Add the chocolate layer: Sprinkle the chocolate chips on top of the cookie dough and use your palms to press them slightly into the dough. This will help keep them from moving when you add the meringue.Make the meringue: Using a stand or hand mixer with a clean bowl and a clean whisk attachment, start whisking the egg whites. (Use 3 egg whites if you'd like a thicker meringue layer.) Gradually increase your speed to medium-high. When the egg whites are very frothy and look like loose foam, start adding the remaining cup of brown sugar a little at a time. Continue increasing your speed to the highest setting. When all the sugar has been added, continue whipping the meringue until it holds a soft peak. It should look like glossy, soft-serve ice cream.Spread the meringue on top: Scoop the meringue down the middle of the pan. It will be very sticky! Use a spatula to gently spread the meringue from the middle to the edges. We found it helpful to skim meringue from the top and gradually push it outward.Bake the bars: Lightly press a piece of parchment or wax paper on the top of the meringue (this makes an even layer and protects the meringue from scorching). Bake for 20 minutes, then remove the parchment. Continue baking for an additional 5 to 10 minutes, until the edges look toasted and are pulling away from the sides of the pan.Allow to cool: Wait until the pan is completely cool before lifting out the bars and cutting them into pieces.

ORIGINAL MAGIC COOKIE BAR

Steps:

• Preheat oven to 350°F.
• Combine graham crumbs with butter; press evenly onto parchment paper-lined 13x9 inch baking pan.
• Pour condensed milk (Eagle Brand) evenly over crumbs crust.
• Sprinkle with pecans, chocolate chips and coconut; press down firmly.
• Bake for 25 to 30 minutes or until lightly browned. Cool thoroughly and cut into bars. Store loosely covered at room temperature.
• 7 Layer Magic Cookie Bar: add 1 cup butterscotch chips to toppings.
• Heavenly White Chocolate Toffee Bar: use as topppings 1 package white chocolate chips, 1 cup sweetened flaked coconut, 1/2 cup sliced almonds, toasted and 3/4 cup toffee bits.

MAGIC COOKIE BARS

Steps:

• Preheat oven to 325°F . Line a 8x8-inch baking pan.
• In small bowl, combine graham cracker crumbs, oatmeal, brown sugar, and butter; mix well.
• Press crumb mixture firmly on bottom of baking pan.
• Sprinkle chocolate chips, coconut and pecans on top. Pour the condensed milk evenly.
• Bake for 20 - 25 minutes until slightly golden on top.
• Cool for 15 minutes before removing from pan.

MAGIC COOKIE BARS

Steps:

• Preheat oven to 350° (325° for glass dish).
• In 13 x 9-inch baking pan, melt margarine in oven.
• Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs.
• Layer evenly with remaining ingredients; press down firmly.
• Bake 25 minutes or until lightly browned, cool.
• Chill if desired.
• Cut into bars.
• Store loosely covered at room temperature.
• Variations; 7-Layer Magic Cookie Bars: Substitute 1 cup (6 ounces) butterscotch flavored chips for 1 cup semi-sweet chocolate chips and proceed as directed above.
• Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.
• Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.
• Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.

MAGIC COOKIE BARS

Steps:

• Melt butter and mix in the graham cracker crumbs.
• Press the mixture into the bottom of an 11x13 pan.
• Drizzle the sweetened condensed milk over the top.
• Sprinkle with the chocolate and peanut butter chips.
• Sprinkle with the coconut.
• Bake for 25 minutes at 350°F.
• Remove from oven and let cool for about 20 minutes before cutting.
• I think these are best the second day.