Magic Bars

Name: Magic Bars
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 24
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 595 grams box brownie mix, such as Duncan Hines Chewy Fudge; 808 grams soft caramel candies (about 90 caramels), such as Kraft Classic; 24 servings Caramels, unwrapped; 1 large egg, at room temperature; 3 larges eggs, at room temperature; 315 milliliters all-purpose flour; 118 milliliters granulated sugar; 2 Tbsps instant espresso powder; 177 milliliters packed light brown sugar; 0 teaspoons fine sea salt; 118 milliliters semisweet chocolate chips; 177 milliliters sweetened shredded coconut; 118 milliliters stick unsalted butter, cut into 1/2-inch pieces, at room temperature; 1 Tbsp pure vanilla extract; 1 teaspoon pure vanilla extract; 118 milliliters vegetable oil; 296 milliliters chopped walnuts

Magic Bars might be a good recipe to expand your hor d'oeuvre repertoire. This recipe makes 24 servings with 507 calories, 6g of protein, and 22g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, granulated sugar, instant espresso powder, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours and 20 minutes.

Instructions

Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spray two 13 by 9-inch glass or ceramic baking dishes with cooking spray. Line each dish with a 15-inch-square piece of parchment paper, allowing the excess to overhang the sides. Spray the parchment with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Paper

Oven

For the brownie layer: In a large bowl, blend together the brownie mix, vegetable oil, 1/4 cup water, espresso powder and eggs. Using a hand mixer, beat for 1 minute on medium speed.

Ingredients you will need

Instant Espresso

Vegetable Oil

Brownie Mix

Water

Egg

Equipment you will use

Hand Mixer

Bowl

Pour the batter into one of the prepared pans.

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.

Ingredients you will need

Coconut

Equipment you will use

Baking Pan

Toothpicks

Oven

Transfer the pan to a wire rack to cool for 1 hour.

Equipment you will use

Wire Rack

Frying Pan

Using the excess parchment paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath to loosen it from the parchment paper. Keep the oven on.

Equipment you will use

Baking Paper

Spatula

Oven

Frying Pan

For the cookie layer: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars in a large bowl until fluffy. Beat in the vanilla and egg.

Ingredients you will need

Baking Soda

Vanilla

Butter

All Purpose Flour

Salt

Egg

Equipment you will use

Stand Mixer

Whisk

Bowl

Add the flour mixture and beat until a dough forms. Stir in the chocolate chips. Using your fingers, press the dough evenly into the bottom of the other prepared baking dish, leaving a 1/2-inch border.

Ingredients you will need

Chocolate Chips

Dough

All Purpose Flour

Equipment you will use

Baking Pan

Bake until light golden, 14 to 16 minutes.

Equipment you will use

Oven

Transfer the pan to a wire rack to cool for 30 minutes.

Equipment you will use

Wire Rack

Frying Pan

Sprinkle the walnuts over the crust.

Ingredients you will need

Walnuts

Crust

For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla over medium-low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes.

Ingredients you will need

Caramel

Candy

Vanilla

Water

Equipment you will use

Sauce Pan

Pour the caramel evenly over the cookie layer. 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.

Ingredients you will need

Caramel

Cut into 24 bars and store airtight in a plastic container.