Welcome to Tickled Tastebuds! This page will feature a variety of recipes that includes appetizers, desserts, and everything in between. You will probably find that, as time passes and we have built more of a substantial basis here, we have a bit of a sweet tooth that is always aching to be satisfied. Dessert is definitely my favorite part of most meals, and after seeing some of our recipes, it might be yours, too, if it isn't already! With three small children at home, all of whom seem to have very Picky Tastebuds, we strive to make the majority of our recipes family-friendly, as well. Thanks for visiting us-enjoy!







Thursday, July 21, 2011

Magic Cookie Bars

So... for any of you who know me, you probably already are well aware that Magic Cookie Bars (aka Seven Layer Bars or Dolly Madison Cookies) are one of my all-time favorite treats in this world. They are positively perfect and sinful in every sense. I have actually requested that Chris bring me some of these scrumptious cookie bars on my death bed, assuming that is a feasible possibility. So basically, if I was on death row, these bars of layered perfection would undoubtedly be on the menu for my last meal. Yes, they are THAT good! I know my coworkers in dispatch agree with me on this one.

Magic Cookie Bars are part of a special class of recipes that are not only defined by their simplicity, but are great because of just that. My mom made these for me as a small child, and ever since the first moment I tasted them, I knew that they would forever be a part of me. And so here I am, twenty-some years later, sharing the recipe with you. This one is no secret- you could find it, quite literally, anywhere. But just in case you don't feel like searching for it, here it is at your fingertips.

Magic Cookie Bars

- 2 cups of graham cracker crumbs
- 1 stick butter, melted
- 1 cup chopped pecans or walnuts, optional
- 1 cup (or more) semi-sweet chocolate chips
- 1 cup (or more) white chocolate chips
- 1 cup (or more) butterscotch chips
- 2 cups toasted coconut flakes
- 1 can Eagles Sweetened Condensed Milk

1. Preheat oven to 350 degrees F. Spread your coconut flakes out onto a baking sheet and place into preheated oven for 5 to 10 minutes, until coconut is lightly browned and toasted. Set toasted coconut aside to cool.
2. While you are toasting your coconut, melt your butter in a microwave-safe bowl. Add the graham cracker crumbs to the bowl and toss into the melted butter with a fork, making sure that all crumbs are well-moistened by the butter. The crumbs should start sticking together if pressed.
3. Line a 9x13" pan with two pieces of overlapping aluminum foil, creating handles at each end of the pan for easy removal later. Spray foil well with nonstick cooking spray.
4. Press crumbs evenly into the bottom of the foiled pan. You can use a fork, but I think the best way to accomplish this is to use the bottom of a 1-cup measuring cup. It works perfectly, and flattens everything out beautifully and evenly.
5. If you're using nuts (I usually don't, just because too many people don't like them for some reason- I, myself, do, and when I do, I use pecans), sprinkle the nuts over the graham cracker crust.
6. Next, sprinkle all three kinds of baking chips evenly over the nuts or graham cracker crust layer, making sure they are well-mixed. Press down lightly to create a more even layer.
7. Sprinkle the toasted coconut evenly over the baking chips layer, then pour the whole can of sweetened condensed milk over the top of the toasted coconut, coating evenly.
8. Place into preheated oven for 15- 20 minutes, until the top starts turning a very light golden brown. Savor in the AMAZING aroma that has been filling your house- it will get even better when you remove these bad boys from the oven and (try to) let them cool before cutting them and eating them.



ENJOY! Share with your kids-they are sure to love these.