Magic Cookie Bars - Photograph

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I made Magic Cookie Bars this week, using the Eagle Brand recipe, which I've also included in this blog post, with my additional notes:

Ingredients
        
non-stick cooking spray

1 1/2 cups graham cracker crumbs
1/2 cup butter, melted (=1 stick / 8 tablespoons)
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 cups semi-sweet chocolate chips (~1 11.5 oz bag)
1 1/3 cups flaked coconut (~2/3 of a 7 oz bag)
1 cup chopped nuts

Instructions

HEAT oven to 350°F.

Coat 13 x 9-inch baking pan with no-stick cooking spray.

COMBINE graham cracker crumbs and butter in small bowl.

Press into bottom of prepared pan.

Pour sweetened condensed milk evenly over crumb mixture.
(Maybe pour milk on last, on top of everything else?)

Layer evenly with chocolate chips, coconut and nuts.

Press down firmly with fork.

BAKE 25 to 30 minutes or until lightly browned. (~18 minutes in my oven, on middle shelf.)

Loosen from sides of pan while still warm; cool on wire rack.

Cut into bars or diamonds.

For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into bars.

VARIATIONS

SUBSTITUTE chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows, butterscotch chips, or peanut butter chips.