Rating: 4.5 stars 4.4
62 Ratings
  • 5 star values: 46
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 4
  • 1 star values: 3

I did a combination of two recipes, peanut butter cookies with three ingredients and magic cookie bars. My brother-in-law loves magic cookie bars but is now gluten-free. I have been trying to come up with desserts for him so he doesn't feel left out. This is an amazing dessert and will stay fresh for days...if they last that long in your house! Perfect for Passover - no flour!

Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
1 hr
total:
1 hr 55 mins
Servings:
20
Yield:
1 9x13-inch dish
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Cookie Base:
Toppings:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.

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  • Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.

  • Bake in the preheated oven until cookie base is partly cooked, 8 minutes.

  • Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.

  • Bake in the preheated oven until coconut is slightly brown, about 30 minutes.

  • Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.

Nutrition Facts

409 calories; protein 10.1g; carbohydrates 46.8g; fat 23g; cholesterol 25.3mg; sodium 163.3mg. Full Nutrition
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