You can use any kind of chocolate chips for Magic Cookie
Bars, or you can mix and match with M&Ms, mint chips,
butterscotch chips and peanut butter chips.
When I was a child the holiday season meant baking ... lots and lots of baking. My mother had a list of cookies and breads she wanted to make and she would start collecting ingredients before Thanksgiving. The pantry would be overflowing with bags of chocolate chips, cans of sweetened condensed milk, packages of peppermint candies and enough sugar and flour to feed a third-world country.
We would then pick a day sometime in the beginning of December and mom would declare it Cookie Day. She would keep us kids home from school and we stirred, kneaded, mixed, baked and decorated until we couldn't stand the sight of one more cinnamon imperial.
One of the first things my mom let me make on my own was Magic Cookie Bars. They have always been one of my favorite Christmas treats and they are so easy to make you can let a 6-year-old do most of it with only minimal supervision. These yummy bars are still a part of my holiday baking ... and I'm wondering if the kids are old enough to help this year.
Magic Cookie Bars
1/2 cup butter
3 cups corn flakes
1 can sweetened condensed milk
1 cup chocolate chips
1 cup coconut
1 cup chopped nuts
Melt the butter in a 13-inch by 9-inch baking dish. Crush the corn flakes to 1 1/2 cup of crumbs. Pour the crumbs into the butter and mix well. Press into the pan to form a crust. Sprinkle evenly with the chocolate chips, then the coconut and then the nuts. Pour the sweetened condensed milk evenly over the top of everything. Bake at 350 degrees F for 25 to 30 minutes or until lightly browned on the edges. Cool and cut into bars. Wrap individually in plastic wrap or foil or layer between waxed paper in a tin. Makes about 24 bars.