Robin Egg Magic Bars | With the graham cracker crust and the sugar cookie middle you won’t be able to eat just one!
Guys.
I made something craaaazy in my kitchen the other day! My favorite bar that I’ve made thus far for Wine & Glue has been my Milky Way Magic Bars. They are the kind of bar that you just keep slicing little pieces off in an effort to convince yourself that you aren’t really having dessert.
And one of my favorite Easter candies is Robin Eggs! I never eat Whoppers, because I don’t think about how much I love them, but those Robin Eggs and their pretty pastel colors suck me in every year! I just keep popping one after another in my mouth!
Hmmmm . . . . I’m sensing a mindless eating theme here . . . let’s ignore that.
So I decided to combine the two! And then while I was at it, I decided to add in the delicious graham cracker crust that I threw on the bottom of my White Chocolate Graham Cracker Crusted Blondies.
The result is 6 layers of CRAZY goodness! And if I thought the Milky Way Magic bars were addictive, they’ve got nothing on these guys. I need to get them out of my house pronto!
{And the rest of the Mini Robin Eggs! As the photos went on for this post, there were fewer and fewer of them sitting around the bars as props . . . }
Robin Egg Magic Bars
Ingredients
- 9 graham cracker sheets
- 6 TBSPs butter melted
- 2 TBSPs granulated sugar
- 17.5 oz sugar cookie mix I used Betty Crocker and the ingredients it calls for (mine was one stick of butter and one egg)
- 1 cup toasted coconut
- 1 cup white chocolate chips
- 1 cup Mini Robin Egg Whoppers
- 14 oz sweetened condensed milk
Instructions
- Preheat your oven to 350 degrees.
- Crush the graham cracker sheets and mix in the melted butter and sugar. Press into the bottom of a 9 by 13 pan.
- Mix up the sugar cookie mix and it's ingredients. Very gently press it evenly into the graham cracker layer.
- Top with the toasted coconut, the white chocolate chips, and the Robin Eggs. Pour the sweetened condensed milk over the top.
- Bake for 26 to 28 minutes, until the edges are golden brown.
- For best results with cutting, cool completely and refrigerate overnight before slicing.
did you make this
Robin Egg Magic Bars
Jessica Lane says
This looks like one of the most fantastic bars ever. Not sure I could trust myself!
Oh. Jessica. They are getting kicked out of my house TODAY! Too many “slivers” . . .
Becca from ItsYummi.com says
These look like the perfect sweet treat, Lisa! I hope things are great with you!
Stop by and see me some time, m’kay? ;)
Thanks Becca!
Dorothy @ Crazy for Crust says
I think these pictures are the prettiest ones EVER. I love these so much!
Awww, thanks Dorothy :)
Julianne @ Beyond Frosting says
These are just too cute!! I was playing around with Robin’s Eggs tonight too!
Did you eat half the bag while baking with them too??? :)
michelle says
Last year I came up with robin eggs white chocolate magic bars using yellow cake mix as a base. My recipe can be found here: http://dreamingofwhitechocolate.com/2013/03/robin-eggs-white-chocolate-magic-bars.html . I LOVE that you incorporated coconut in your recipe. Kudos!