Magic Cookie Bars back again.

Traditions run far and wide in my family. And some date back to my infant days such as Black Friday shopping, some came along when my sister did like the Christmas pajamas, and some are new this year like going to a concert or symphony for Christmas music. One thing I love about traditions is that ANYTHING can be made special. At my grandmother’s house, we eat enchiladas for dinner. In my house, we started painting our own wood ornaments our first year when all we had was a “charlie brown” tree. Now we go to a pottery place to paint and fire them each year. Traditions are all around and I’m taking the time to enjoy them.

In the past year since I made these, I have to admit that I’ve thought about them often. Nobody said they have to be reserved for only Christmas, but it’s better for my butt size if I constrain them to the last 6 weeks of the year.

The recipe is the same. The pictures are a little different. The taste….worth waiting for. These are so good and I’m glad I made a big pan so I could eat 2 or 3 and send the rest to my coworkers. They are very rich and easy to make. But the best part is they are now a holiday tradition. I’m not lacking in traditions, and there is no need to keep these from appearing each winter.   

• 1/2 cup of butter
• 1 1/2 (one and one-half) cups of graham cracker crumbs
• 1 14oz can of Sweetened condensed milk (EAGLE brand or generic)
• 1 1/2 cup of shredded coconut flakes
• 2 cups of chocolate chips
• 1 cup of chopped pecans OR walnuts

1. Melt butter. Add crumbs. Stir until all crumbs are combined.
2. Lay crumbs in bottom of greased or sprayed 9×13 pan. Press down with a flat spatula.
3. Pour condensed milk on top.
4. Layer coconut, chocolate chips, and nuts. Then press down with flat spatula.
5. Cook on 350* for 25 minutes.
6. Place pan on cooling rack for approx. 30 minutes to allow the pan to cool completely before cutting bars. They set better as they cool off.

Another tradition—cheese spreaders. I love them and collect a new one each year.