I don’t remember my MaGee (my Mom’s mother) cooking a lot. She was a pastor’s wife and a business woman. I’m told in her younger days as a young mother she was a pretty good cook and made excellent gingerbread.
Well, I never did get to taste that gingerbread, but there was one thing she shined at making and made up for the lack of everything else. Her Chicken and Dumplings absolutely rocked! They were without a doubt the best you could lay your lips on…any where, any time, any place. Top notch. A-1 best! My Aunt LaRue has the recipe down to a “t” and my Mom does a pretty good job herself. I guess it is left up to me to become the dumpling maker in the family from here on out and carry on that tradition. I better get busy with that learning curve… Boy, is that a heavy mantel to carry!!!
Another thing my grandmother was pretty good at making was Magic Cookie Bars. Yum!
Magic Cookie Bars are a really easy recipe that reaps big rewards and praise for the cook. The technique is very similar to a “dump cake” and is also a one pan dish making clean up a breeze!
Now you know my signature style is to adapt and alter most recipes I test or get from someone. I do it for many reasons. The main two: to reduce fat and/or calories and to enhance (in my opinion) the flavor.
As yummy as these bars were I saw room for a taste boost. You know how I feel about caramel and butterscotch…I’ll take it over chocolate any day. So, that was one change I made. Now, were talking y-e-a-r-s ago when I did this. Imagine my surprise when Eagle Brand came out a several years later with a similar recipe.
I made a batch the other day and it was very hard to keep Tall & Handsome out of the pan. Watching that pan was like watching the receding hair line of aging man…it just inexplicably kept shrinking back and back and back and back…
I guess I really should take that as a compliment .
So with the changes and adaptation I made the recipe tasted too darn good to be called Magic Cookie bars and I’ve bee calling the Billionaire Bars ever since.
1 stick butter (1/2 cup butter)
1 – 1/2 cup graham cracker crumbs ( I buy the boxed crumbs)
1 14 ounce can sweetened condensed milk
1 cup milk chocolate chips
1 cup butterscotch chips
1 cup chopped nuts (your favorite will do)
1 1/3 cup flaked coconut
1. Preheat oven to 350 degrees.
2. Melt the butter in the over in the pan 13 x 9 baking dish. When the butter is melted (do not allow to brown!) add the graham cracker crumbs and stir well. Press the graham cracker crust well onto the bottom of the pan.
3. Pour the sweetened condensed milk evenly over the crust.
4. Next add layers using the chocolate chips, the butterscotch chips, the nuts and coconuts. Press this down firmly. (This will help this set and not be overly crumbly after cooking.)
5. Bake for 25 minutes. Cool and cut into squares. Store leftovers in an airtight container.
© 2012 Beverly Hicks Burch All Rights Reserved