August 02, 2016

dove chocolate magic cookie bars

I really didn't know that there would be a way to possibly love magic cookie bars any more than I already did. Until now.

Do y'all call them Magic Cookie Bars or Hello Dollies? I think I say both. But today, they're the former. 

Most magic cookie bars are graham cracker crumbs, chocolate chips, coconut, and pecans. But I amped up the chocolate layer by ditching the regular old chips and lining the pan with Dove Chocolates! And not just one kind of Dove Chocolates - TWO KINDS!  Oh my word. AND THEN after all of the layers are piled into the pan, I sprinkled the whole pan with sea salt to cut the sweet and bring out a sophisticated flavor in these bars. They really are over the top perfection. A little bite of something for everyone!

The recipe follows, but if you want to watch my fun episode with my nieces, then click HERE. They made these bars from beginning to end with just a little bit of coaching! And we show a creative way to package these bars for a Back To School teacher gift! 


1/2 stick unsalted butter, melted
2 cups graham cracker crumbs
1/4 cup sugar
½ tsp cinnamon
2 teaspoons pure vanilla extract
1 package Dove milk chocolate squares
1 package Dove dark chocolate squares
1 ½ cups flaked coconut
1 14oz can sweetened condensed milk
1 cup chopped pecan bits
Sea salt

Set the oven to 350F. Coat a 13x9 inch baking pan with non-stick cooking spray.

In small bowl, combine graham cracker crumbs, sugar, cinnamon, and butter. Press into bottom of prepared pan. Line the unwrapped chocolate squares to cover the crumb mixture, alternating milk chocolate and dark chocolate. They don’t have to touch because they’ll melt and spread. There can be a little bit of space between them. Sprinkle coconut over the chocolate squares. Carefully stir the vanilla into the can of sweetened condensed milk, and pour sweetened condensed milk evenly over the pan. Top with pecan bits. Lightly dust the pan with several pinches of sea salt. 

Bake 25 minutes or until lightly browned. Allow to cool completely at room temperature and then refrigerate so the chocolate can set up enough to cut them. Or cut them gooey and melted if you don’t care that they’ll be a mess!