Robin Egg Magic Bars

Robin Egg Magic Bars | With the graham cracker crust and the sugar cookie middle you won’t be able to eat just one!

Robin Egg Magic Bars | www.wineandglue.com | With the graham cracker crust and the sugar cookie middle you won't be able to eat just one!

Guys.

I made something craaaazy in my kitchen the other day!  My favorite bar that I’ve made thus far for Wine & Glue has been my Milky Way Magic Bars.  They are the kind of bar that you just keep slicing little pieces off in an effort to convince yourself that you aren’t really having dessert.

Robin Egg Magic Bars | www.wineandglue.com | With the graham cracker crust and the sugar cookie middle you won't be able to eat just one!

And one of my favorite Easter candies is Robin Eggs!  I never eat Whoppers, because I don’t think about how much I love them, but those Robin Eggs and their pretty pastel colors suck me in every year!  I just keep popping one after another in my mouth!

Hmmmm . . . . I’m sensing a mindless eating theme here . . . let’s ignore that.

So I decided to combine the two!  And then while I was at it, I decided to add in the delicious graham cracker crust that I threw on the bottom of my White Chocolate Graham Cracker Crusted Blondies.

Robin Egg Magic Bars | www.wineandglue.com | With the graham cracker crust and the sugar cookie middle you won't be able to eat just one!

The result is 6 layers of CRAZY goodness!  And if I thought the Milky Way Magic bars were addictive, they’ve got nothing on these guys.  I need to get them out of my house pronto!

{And the rest of the Mini Robin Eggs!  As the photos went on for this post, there were fewer and fewer of them sitting around the bars as props . . . }

Robin Egg Magic Bars | www.wineandglue.com | With the graham cracker crust and the sugar cookie middle you won't be able to eat just one!

Robin Egg Magic Bars

Ingredients

  • 9 graham cracker sheets
  • 6 TBSPs butter, melted
  • 2 TBSPs granulated sugar
  • 17.5 oz sugar cookie mix (I used Betty Crocker) and the ingredients it calls for (mine was one stick of butter and one egg)
  • 1 cup toasted coconut
  • 1 cup white chocolate chips
  • 1 cup Mini Robin Egg Whoppers
  • 14 oz sweetened condensed milk

Instructions

  1. Preheat your oven to 350 degrees.
  2. Crush the graham cracker sheets and mix in the melted butter and sugar. Press into the bottom of a 9 by 13 pan.
  3. Mix up the sugar cookie mix and it's ingredients. Very gently press it evenly into the graham cracker layer.
  4. Top with the toasted coconut, the white chocolate chips, and the Robin Eggs. Pour the sweetened condensed milk over the top.
  5. Bake for 26 to 28 minutes, until the edges are golden brown.
  6. For best results with cutting, cool completely and refrigerate overnight before slicing.
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Robin Egg Magic Bars | www.wineandglue.com | With the graham cracker crust and the sugar cookie middle you won't be able to eat just one!

Comments

  1. Deb says

    These have an absolutely winning flavor! Sadly, my batch resulted in a bit of a failure. Did you pre-bake the crust at all before layering on the other ingredients? I wish I had, because the bars were not done at 26 minutes and I took them out at 35 for fear the sides would get too hard. After letting sit and chill for over 16 hours, the filling is still runny and coming through the the bottom of the bars in multiple places. The flavor of them is still fine, but not something I would ever be willing to share with guests, which was the original plan.

    • says

      Hi Deb! I’m so sorry that these didn’t work out for you. I didn’t pre-cook the cookie dough, I made the recipe exactly as written. It’s hard for me to know exactly what went wrong for you. Mine chilled overnight, and then sat out on the counter and cut exactly as you can see in the pictures. Again, sorry this didn’t work out.

      • sara says

        The exact same thing happened to me and I followed the directions precisely as written. There was so much liquid that didn’t “set” and was pooling on top. I’m curious if the recipe calls for too much condensed milk? Does it really use the entire can? In other similar recipes I’ve previously made, it only calls for 1/2 cup…

        • says

          Hi Sara! I made this again today, after hearing the concerns, and it turned out exactly the same for me. I did end up cooking it for two minutes longer, so I will change the recipe to reflect that, but I have solid bars. Sorry I can’t be more help :/

    • says

      Hi Veronica! I think you could for sure make Thursday, cut Friday and they will be good on Sunday. I don’t think you need to freeze them. You might want to just throw them in the fridge before cutting them :)

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