MAGIC BARS
Provided by Giada De Laurentiis
Categories dessert
Time 3h55m
Yield 24 bars
Number Of Ingredients 19
Steps:
- Place an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray two 9-by-13-inch ceramic or glass baking dishes with vegetable oil cooking spray. Line each dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spay the parchment paper with vegetable oil cooking spray.
- For the brownie layer: In a large bowl, blend together the brownie mix, eggs, vegetable oil, 1/4 cup water and espresso powder. Using an electric hand mixer, beat for 1 minute on medium speed. Pour the batter into one of the prepared baking dishes. Sprinkle with the coconut and bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour. Using the excess paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Set aside. For the crust: Preheat the oven to 350 degrees F. In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In another medium bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using fingers, press the dough evenly into the bottom of the remaining baking dish. Bake until light golden, 14 to 16 minutes. Cool for 30 minutes. Sprinkle the walnuts over the crust.
- For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla extract over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Pour the caramel evenly over the crust. Working quickly, place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel. Refrigerate for 1 hour until the caramel has set. Allow the layers to come to room temperature, about 30 minutes. Cut into 24 bars and store airtight in a plastic container.
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Anto Quinn
[email protected]I would not recommend this recipe to anyone.
Jack Daniel Fernandez
[email protected]These magic bars were a disappointment. I followed the recipe exactly, but they turned out dry and crumbly.
Bejal Ashik
[email protected]Overall, I thought these magic bars were just okay. I wouldn't make them again.
Syed Nadeem Azhar
[email protected]I found that these magic bars were a bit too dry. I would recommend adding a little bit of milk or cream to the filling.
Geraldine Quilola
[email protected]These magic bars were a bit too crumbly for my taste. I think I would have preferred a more solid crust.
Javier Garcia
[email protected]I wasn't a big fan of the coconut in these magic bars. I think it would be better without it.
MD SHAHIN ALLOM
[email protected]These magic bars are a bit too rich for my taste. I would have preferred a lighter dessert.
Hossain Sohraf
[email protected]I had some trouble getting the magic bars to set properly. I think I might have used too much butter in the crust.
Rosetta Turnerhill
[email protected]I found that these magic bars were a bit too sweet for my taste. I would recommend using semisweet chocolate chips instead of milk chocolate chips.
Maroof Ali
[email protected]These magic bars are a bit time-consuming to make, but they're definitely worth the effort.
Shazia Taufiq
[email protected]I love the texture of these magic bars. The graham cracker crust is crispy and the filling is gooey and delicious.
Zorah Angel
[email protected]These magic bars are so rich and decadent, they're perfect for a special occasion.
Bulelani darshen dibuoy
[email protected]I've never been a big fan of coconut, but these magic bars changed my mind. The coconut flavor is subtle and perfectly complements the chocolate and nuts.
Dulal Roy
[email protected]These magic bars are the perfect dessert for any occasion. They're delicious, easy to make, and always a crowd-pleaser.
michelle mansell
[email protected]I love that these magic bars can be made ahead of time and stored in the refrigerator or freezer. It makes them perfect for busy weeknights.
ELIJAH CHONGO
[email protected]These magic bars are so easy to make, even my kids can help. They're a great way to get the whole family involved in baking.
Antonio Monroy
[email protected]I made these magic bars for a bake sale and they sold out in minutes! They're definitely a keeper.
Rana Azam
[email protected]★★★★★
Daniel Astu
[email protected]I've made these magic bars several times now and they're always a crowd-pleaser. The combination of the graham cracker crust, chocolate chips, coconut, and nuts is simply irresistible.
Jubayer Fokir
[email protected]These magic bars were a hit at my party! They were so easy to make and everyone loved them.