Recipe courtesy of Hali Bey Ramdene
Recipe courtesy of Hali Bey Ramdene
Watch how to make this recipe.
Gooey Blackberry Coconut Magic Bars
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- Level: Easy
- Total: 5 hr 30 min (includes cooling and chilling times)
- Active: 20 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 368
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 4 g
- Sugar
- 18 g
- Protein
- 7 g
- Cholesterol
- 24 mg
- Sodium
- 428 mg
Magic bars — that iconic recipe on the back of the condensed milk can — has been a longtime favorite for holidays and gatherings. This recipe swaps out the traditional graham cracker crust for salty pretzels, ups the coconut and adds plump, seasonal blackberries to bring in some summer flare. These bars will leave you with sticky fingers, so be sure to pack napkins!
- Level: Easy
- Total: 5 hr 30 min (includes cooling and chilling times)
- Active: 20 min
- Yield: 16 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 368
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 4 g
- Sugar
- 18 g
- Protein
- 7 g
- Cholesterol
- 24 mg
- Sodium
- 428 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F.
- Spray an 8-inch square flameproof pan with nonstick cooking spray. Layer over one slip of parchment paper with edges hanging over. Spray with additional nonstick cooking spray. Set aside.
- Combine 2 cups of the pretzels, the melted butter and sugar in a food processor and pulse until combined. Transfer to the prepared pan. Using your hands or a spatula, press the crust into the pan.
- Sprinkle over the butterscotch chips, 1 cup of the coconut flakes and 1/2 cup of the almonds. Gently but firmly press in with clean hands or a spatula. Pour over the condensed milk and spread evenly. Gently but firmly press in the blackberries until they are partially submerged. Top with the remaining 1/4 cup pretzels. Sprinkle over the remaining 1/2 cup coconut flakes and 1/4 cup almonds. Press in the filling with a spatula.
- Bake until golden brown around the edges, 30 to 35 minutes (see Cook's Note). Turn the oven to broil and broil until the coconut is just toasted, 1 to 2 minutes. Let cool completely in the pan. Once cool, transfer the pan to the refrigerator and chill until fully set, at least 4 hours and up to overnight.
- Using the parchment paper, remove the bars from the pan and slice into 16 pieces.
Cook’s Note
Metal baking pans may take less time to cook, so begin checking for crispy edges and a golden color at around 25 minutes. Broil for 1 to 2 minutes to toast the coconut and set the filling.
