Milo Magic Bars

Name: Milo Magic Bars
Ingredients: Dough:; 1/2 c (1 stick) unsalted butter, room temperature; 1/2 c brown sugar, (light or dark is fine); 1/4 c granulated sugar; 1/2 tsp salt; 1 tsp vanilla extract; 1/2 c all purpose flour; Filling:; 1 1/2 c pecans, whole (walnuts or cashews are also great); 1 1/2 c dark chocolate chunks, or chips; 1 1/2 c unsweetened flaked coconut; 1-14 oz can sweetened condensed milk, (homemade is not best used here)

Source

Candice Hunsinger

Ingredients

Serves

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	Dough:
¹⁄₂ c	(1 stick) unsalted butter room temperature
¹⁄₂ c	brown sugar (light or dark is fine)
¹⁄₄ c	granulated sugar
¹⁄₂ tsp	salt
1 tsp	vanilla extract
¹⁄₂ c	all purpose flour
	Filling:
1 ¹⁄₂ c	pecans whole (walnuts or cashews are also great)
1 ¹⁄₂ c	dark chocolate chunks or chips
1 ¹⁄₂ c	unsweetened flaked coconut
1-14 oz can	sweetened condensed milk (homemade is not best used here)

1. Preheat oven to 350 degrees. Line Milo skillet with parchment paper and set aside.

2. In the bowl of a stand mixer, or large mixing bowl with hand mixer, place all dough ingredients. Over medium-high speed mix until the dough starts to clump together. It may not combine completely, that’s okay, just be sure to make sure the butter is creamed in completely, about 5 minutes.

3. With your hands, press the dough into the parchment lined skillet/pan flattening with your hands or a measuring cup. Feel free to press a bit along the sides if you like a lot of edges on your bars, but not too high like a pie crust.

4. Layer in the filling ingredients in the following order, being sure to spread evenly across the crust: Pecans, chocolate, coconut.

5. In a thin stream straight from the can, drizzle the sweetened condensed milk over the entire bar.

TIP: when pouring a liquid over bars, I like to start along the outer edges and work my way toward the middle, like a spiral, to ensure full coverage.

6. Place skillet in oven and bake for 30 minutes or until golden brown with no sign of liquid condensed milk.

7. Remove from oven and let cool completely on a trivet. This allows airflow under the pan, allowing it to cool evenly which is important when using a cast iron pan.

8. Using the corners of the parchment, pull the entire bar out and cut into desired size pieces. Warmed with a scoop of ice cream is a true delight!

1. Preheat oven to 350 degrees. Line Milo skillet with parchment paper and set aside.
2. In the bowl of a stand mixer, or large mixing bowl with hand mixer, place all dough ingredients. Over medium-high speed mix until the dough starts to clump together. It may not combine completely, that’s okay, just be sure to make sure the butter is creamed in completely, about 5 minutes.
3. With your hands, press the dough into the parchment lined skillet/pan flattening with your hands or a measuring cup. Feel free to press a bit along the sides if you like a lot of edges on your bars, but not too high like a pie crust.
4. Layer in the filling ingredients in the following order, being sure to spread evenly across the crust: Pecans, chocolate, coconut.
5. In a thin stream straight from the can, drizzle the sweetened condensed milk over the entire bar.
TIP: when pouring a liquid over bars, I like to start along the outer edges and work my way toward the middle, like a spiral, to ensure full coverage.
6. Place skillet in oven and bake for 30 minutes or until golden brown with no sign of liquid condensed milk.
7. Remove from oven and let cool completely on a trivet. This allows airflow under the pan, allowing it to cool evenly which is important when using a cast iron pan.
8. Using the corners of the parchment, pull the entire bar out and cut into desired size pieces. Warmed with a scoop of ice cream is a true delight!

Comments & Personal Notes

Would it be possible to omit the coconut or replace it with rolled oats in these?

Comment from Karlaskitchen — posted over 6 years ago

Hi Karla, we haven't tried to swap out the coconut with rolled oats, but it sounds great! If you try it let us know!

Comment from MiloKitchen — posted over 6 years ago

These are very messy, but very tasty. I added a handful of golden raisins for a little tartness. I threw mine in the fridge to make them easier to cut up, and have been portioning them out in lunches and after dinner as they're very, very rich.

Comment from onalark — posted over 6 years ago

10-17-19 for PE's Winging party

Comment from [email protected] — posted over 6 years ago

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