This weekend I spent an unforgettable weekend in Leavenworth, WA. Our group of friends started the Quarterly Crew with our Oktoberfest trip this past Fall. We had such an amazing time hanging out the cabin, exploring the city, cooking, hot-tubbing, playing games. We knew this needed to become a tradition. This wasn’t one of those situations where you say you will do something and then never follow through. We were determined. After all we live in the PNW, there are so many amazing things to do year-round, and cabin trips are never a bad idea.
I even had my first lesson and successful snowboard mission!! No sore butt or wrists. I do have the best instructor. Andrew grew up in Alaska and has been snowboarding since he was 10. He even graduated high school early and spent the time before college snowboarding. Talk about living the dream?!?! Well I am determined to pick up this hobby and make my man proud. Thankfully, our relationship survived the day at Steven’s Pass ;)
So how do these Magic Bars come into the picture. Well when I go on group trips I tend to take charge of the food. I was able to create a main grocery list so 30(+) people could survive the weekend without worrying about running to the store. However, I thought it would be fun to bake the treats instead of store bought. A few of us girls volunteered to bring the goodies. Personally, I like making cookie bars for large groups because they are less time-consuming than cookies, cupcakes, cakes, or pies. Honestly, aside from making the graham cracker crust all you do is layer toppings. Now that’s a dessert I can get down with! Also, my secret ingredient is the sea salt. When you’re ingredient list is basically all sugar, the taste of sea salt with each bite is an amazing surprise for the palette.
These bars a) ARE FREAKING FANTASTIC b) pretty much make themselves c) are definitely not healthy. So you should probably make your way over to your kitchen and whip up a batch!
Prep time: 10 min
Cook time: 25 min
Servings: 24 bars
1 sleeve honey graham crackers (9 whole crackers)
(Note: if using pre-bought graham cracker crumbs you will need 1 + 1/2 C)
1/2 C unsalted butter, melted
14 oz can sweetened condensed milk
1 C chopped pecans
1 C butterscotch chips
1 C chocolate chips (I used dark chocolate)
1 C shredded coconut
1 t sea salt
- Preheat oven to 350F and coat 9×13 baking dish with non-stick cooking spray.
- Place graham crackers in resealable gallon-size bag and seal. Use a rolling pin to crush the crackers to a bread crumb consistency.
- Combine butter and crumbs in your baking dish and press firmly to form a crust.
- Spread condensed milk over the graham cracker layer. Top evenly with remaining ingredients. Using a fork press down firmly on toppings.
- Bake for 25 minutes until lightly browned. Remove from oven and allow to cool. Use a sharp knife to cut into 24 bars. Store in an air-tight container.