Best Magic Raspberry Cookie Bars Recipes

CHOCOLATE RASPBERRY MAGIC COOKIE BARS

Steps:

• Mix chocolate graham cracker crumbs and butter together in a small bowl. Press into a 9x13-inch baking pan. Sprinkle walnuts evenly on top. Top with dark chocolate chips, white chocolate chips, and coconut.
• Drizzle sweetened condensed milk evenly over coconut layer. Drop spoonfuls of raspberry preserves on top so there will be some on each bar once baked and cut.
• Bake in the preheated oven until lightly golden, 20 to 30 minutes. Let cool until set, about 1 hour. Cut into 6 columns and 3 rows to make 18 bars.

MAGIC RASPBERRY COOKIE BARS

Steps:

• In a small bowl, combine crumbs and sugar. Add butter, Toss until combined. Press onto bottom of 13x9" baking pan.
• Evenly drizzle the sweetened condensed milk over crumbs. Refrigerate for 10 minutes. Spoon preserves over top.
• Sprinkle with coconuts and pecans. Bake at 350 degrees for 25-30 minutes or until lightly brown.
• Cool completely and cut into bars. Store, loosely covered, at room temperature.

RASPBERRY CHOCOLATE MAGIC COOKIE BARS

Steps:

• 1. Preheat oven to 350. Mix together melted butter and the entire contents of the jello packet. Add the egg and cake mix.
• 2. Pat into a foil lined and well greased 9x13 pan. Pour bag of m&m's over the white chocolate chips. Drizzle sweetened condensed milk over everything.
• 3. Bake at 350 for 25-30 minutes. Allow bars to cool before cutting.

MAGIC RASPBERRY COOKIE BARS

Steps:

• 1. In small bowl combine crumbs and sugar. Add margarine or butter. Toss until combined. Press onto bottom of 13 x 9 x 2-inch baking pan. 2. Evenly drizzle sweetened condensed milk over crumbs. Refrigerate for 10 minutes. Spoon preserves over top. 3. Sprinkle with coconut and nuts. Bake at 350 degrees for 25 to 30 minutes or until light brown. 4. Cool completely. Cut into bars. Store, loosely covered, at room temperature.

MAGIC RASPBERRY COOKIE BARS

Steps:

• 1. In small bowl combine crumbs and sugar. Add margarine or butter. Toss until combined. Press onto bottom of 13 x 9 x 2-inch baking pan.2. Evenly drizzle sweetened condensed milk over crumbs. Refrigerate for 10 minutes. Spoon preserves over top.3. Sprinkle with coconut and nuts. Bake at 350°F for 25 to 30 minutes or until light brown.4. Cool completely. Cut into bars. Store, loosely covered, at room temperature.