Cherry Magic Cookie Bars
2 dozen bars
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Crisco® Original No-Stick Cooking Spray
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 (10 oz.) jar maraschino cherries, drained, patted dry and chopped (about 1 cup)
1 1/3 cups flaked coconut
HEAT oven 350°F. Spray a 13 x 9-inch baking pan with no-stick cooking spray.
COMBINE graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
For perfectly cut cookie bars, line entire pan with foil extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into individual bars.