At Christmas my extended family and I played a “Price is Right” style game were we had to guess the cost of different grocery store items. I did pretty well and even came home with a few prizes one of them being a can of sweetened condensed milk. I have two recipes I make regularly that use sweetened condensed milk one is banana pudding and the other is magic cookie bars.
I decided to make the magic cookie bars, but give them a little upgrade. I used both white and semi-sweet chocolate chips, sliced almonds, and cranberries in addition to the standard coconut and condensed milk. I also made the graham cracker crust with brown butter. They turned out super delicious. The brown butter adds a subtle depth to the crust and it makes your kitchen smell amazing as you cook it.
The only change I would make for the future would be to use dark chocolate instead of semi-sweet for even more richness. Before I share the recipe I have to say that since these have almonds and cranberries they make a perfectly suitable breakfast (at least they did for me). If you make them let me know what you think.
Brown Butter Magic Cookie Bars
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter
- 1 (14 oz) can of sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1/2 cup sliced almonds
- 1/2 cup dried cranberries
- 1 1/3 cups flaked coconut
- Heat your oven to 350 degrees F and grease a 9 x 13 baking pan. I greased mine with butter, but cooking spray or lining with parchment paper should work too.
- Brown your butter. Melt your butter slowly over medium heat in a light colored pan. A dark pan makes it too hard to tell when the butter goes from browned to burned. Swirl/stir it often so it melts/browns evenly. The butter will start to foam as it melts. It took about 3 minutes to get to the perfect toast color. Remove from heat immediately and mix with graham cracker crumbs until saturated.
- Press the mixed butter and crumbs into your prepared pan. Pour the condensed milk evenly over the graham cracker crumbs. Next layer the nuts, cranberries, white and semi-sweet chocolate chip, ending with the coconut. Using the back of a spatula press down firmly on the coconut.
- Bake 25-30 minutes or until golden brown. Run a knife around the edge while still warm. This will make it easier to remove later.
- Let cool, cut, and enjoy.