red velvet magic cookie bars

Before Baking

I am a kid at heart.  I also have a definite affinity for things with chocolate and pecans in it.  I have been making seven layer or magic cookie or magic cake bars for years. But mine are a little different.

I will share two of my variations with you.  One is brand new, being  road tested  today.   Sometimes with both, I may toss mini marshmallows in the mix.

Red Velvet Magic Bars

1 box Red Velvet Cake Mix (pre-packaged dry cake mixes are generally 18.25 oz)

1 stick of butter, melted (1/2 cup)

1 12 oz package of dark chocolate or semi-sweet chocolate chips

1 cup shredded coconut

1 cup chopped pecans

1 cup of oatmeal (Quaker plain quick cooking NOT flavored or Irish Oatmeal)

1 can sweetened condensed milk ( 14 oz – use Eagle brand – it is the best)

Pre-heat your oven to 350 degrees.

Combine cake mix and melted butter until well-mixed (do by HAND, do not use mixer unless you want a crumbly mess all over your kitchen).

Press crumbs into greased rectangular cake pan (mine is about 13 inches x 9 inches).

Sprinkle nuts evenly over crumbs. Repeat for coconut.  Repeat for oatmeal.  Repeat for chocolate chips.

Open your condensed milk and drizzle evenly over entire mixture – use a gentle back and forth motion until can is empty.

Bake at 350 degrees for about 22-25 minutes depending upon your oven.

Cool completely before cutting.

Peanut Butter Oatmeal Magic Bars

1 box Vanilla or French Vanilla Cake Mix (pre-packaged dry cake mixes are generally 18.25 oz)

1 stick of butter, melted (1/2 cup)

1 12 oz package of peanut butter chips*

1 cup shredded coconut

1 cup chopped pecans

1 cup of oatmeal (Quaker plain quick cooking NOT flavored or Irish Oatmeal)

1 can sweetened condensed milk ( 14 oz – use Eagle brand – it is the best)

Pre-heat your oven to 350 degrees.

Combine cake mix and melted butter until well-mixed (do by HAND, do not use mixer unless you want a crumbly mess all over your kitchen).

Press crumbs into greased rectangular cake pan (mine is about 13 inches x 9 inches).

Sprinkle nuts evenly over crumbs. Repeat for coconut.  Repeat for oatmeal.  Repeat for peanut butter chips.

Open your condensed milk and drizzle evenly over entire mixture – use a gentle back and forth motion until can is empty.

Bake at 350 degrees for about 22-25 minutes depending upon your oven.

Cool completely before cutting.

* = NOTE if you don’t want peanut butter chips, you can also use butterscotch chips

4 thoughts on “red velvet magic cookie bars

  1. Ohhhhh.Emmmmmm.GEEEEEEE!! I am SO gonna gain about 10 pounds this fall. I have been baking away too…Muffins. Tryin my best to make them “sweet” without using “white sugar”. Man thats tough….Pumpkin, Sweet Potato….Next week is Squash.Lots of cinnamon and honey. No REAL flour…brown rice flour. JUST DOESNT CUT IT!!! ( I make them for my son to have at snack time in Kindergarten;-))
    I am totally makin these…and I am NOT feeling guilty either.

  2. When I baked these, the cake batter baked up over the sides and the middle sunk down. They’re not very attractive.. but they sure smell delicious!

    • Really? I have made these a bunch of times and have not had that happen. I do however use a regular baking pan ( 9 x 13 I think) and not one of those jelly roll kinds of pans. sorry they did not work as well for you. Are you doing something different with the batter?

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