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Psychedelic Magic Brownie Bars

Christmas Magic Brownie Bars II

Every year, Husband's company holds a holiday baking contest with fabulous prizes. Before Husband and I started dating (a.k.a. "the pre-civilization era") (kidding, sweetheart. kidding.) (sort of.), Husband tried--and failed--to win that baking contest four years in a row. It was sad, really. His favorite chocolate chip recipe--no luck. His grandma's special snowball cakes--uh uh. His mother's prize ginger cookies--nada piƱata. So last year, when Husband explained to me that the contest was simply un-winnable, I laughed and told him I'd be taking home first place. ...Which I did.

This year, I decided to go for another win, and took home first prize for these yummy Psychedelic Magic Brownie Bars. The recipe is similar to the traditional graham cracker magic cookie bar, with a few personal tweaks. I switched out the graham crust for a dark chocolate brownie base, reversed the caramel and coconut layers, added an extra layer of nuts, and topped the whole thing off with a marbleized white and dark chocolate shell. These brownie bars are simple to make and store well so they're ideal for holiday parties and next-day snacking. They're also the PERFECT treat for whip up a batch before this weekend, and he'll definitely be making a visit!

Christmas Magic Brownie Bars
Preheat oven to 350 degrees. Line a 9 x 13 pan with foil, extending foil over edge of pan. Coat foil with non-stick cooking spray. (Please don't forget like I did! It may result in tears.)

Finely grind up:

--2 c chocolate animal cookies (or chocolate graham crackers, or any other sort of plain chocolate wafer)

Mix chocolate cookie crumbs with:

--3/4 c melted butter

Press cookie butter mixture firmly into bottom of pan. Layer the following over cookie base, keeping each layer separate:

--1 1/3 c coconut
--2 c semi-sweet chocolate chips
--1 c chopped walnuts (or pecans or almonds)

Pour the following evenly over entire pan:

--1 1/2 cans sweetened condensed milk (approximately 21 oz)

Bake 25 to 30 minutes or until lightly browned. Loosen the tin foil from sides of pan while still warm. When completely cooled (you may want to pop into the fridge for a few minutes to speed up the process), lift the bars entirely from the pan using the tin foil edges. Place bars on a rack or counter.

Melt 1 cup of semi-sweet chocolate chips in the microwave on medium heat, stirring at 30 second intervals. Pour melted chocolate over the top of the bars and spread evenly with a spatula. Refrigerate until set, about 1 hour.

Divide a bag of white chocolate into three bowls. Melt the chocolate on medium heat, stirring at 30 second intervals. Tint one part red and one part green. Leave remaining part white. Dollop red, green and white chocolates over semisweet layer. Using a knife, gently swirl colors together. Once the chocolate is set, cut into squares.

Good luck holiday baking, Sisteroos!


Lawyer's Husband said...

My wife is batting a thousand at the Bakezilla...great work here Lawyer!

ACTRESS said...

I want one, but I don't want to do any more baking. Please mail 1 dozen to Actress's Mansion, 555 Superstar Drive, NYC.

janni said...


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