I was so on the fence about doing this recipe. I know that these are super popular at the two spots where they’re served (Roaring Forks at the Wilderness Lodge and Riverside Mill at Port Orleans, Riverside) and there’s no denying that they taste amazing. The thing is, though, the recipe for these isn’t exactly hard to find…
Growing up, I had these bars every year for Christmas (though we called them Seven Layer Bars), and I’ve heard them referred to as everything from candy cookie bars to kitchen sink bars. I think a lot of people, in some form or another, have a variation of this treat in their recipe box.
The thing is, though… These are my favorite bars, hands down, of all time. Every Christmas, I think I put away at least a pan of these suckers. When I found out a local bakery near where I worked a few years ago sold these, I got one every single day and never got tired of it. And Disney?
They put mini M&M’s on top. I don’t do that with my recipe… So that was all I needed to justify to myself that I had to make the Disney version too. While my diet didn’t thank me, I have no regrets. Well, none that the treadmill couldn’t cure.
My only reminder for to those making these is to really grease the pan before assembling these bars. The sweetened condensed milk on the top really melds to the dish and is super hard to chisel out. Foil-lining the dish may be the way to go…
To make these like they serve at Roaring Forks, top with the mini M&M’s, but leave them off to re-create the bar from Riverside Mill. To keep them from cracking, put them on while the bar is still warm, don’t bake them with the bar. That’s what I did. Lessons were learned.
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Magic Cookie Bars – Roaring Forks and Riverside Mill
Magic Cookie Bars
As is served at Roaring Forks, Wilderness Lodge, and Riverside Mill, Port Orleans – Riverside
- 1 1/4 cup graham cracker crumbs
- 1/2 cup butter, melted
- 6 ounces milk chocolate chips
- 6 ounces butterscotch chips
- 1 cup flaked coconut
- 1 14-ounce can sweetened condensed milk
- 1 cup pecan halves, chopped
- 1/2 – 3/4 cup mini M&M’s, optional
Preheat oven to 350 degrees. Spray the bottom and sides of a 13×9 inch pan.
Combine graham cracker crumbs with melted butter. Pat into the bottom of the pan to form a crust. Cover evenly in layers with chocolate chips, butterscotch chips, and coconut. Drizzle with sweetened condensed milk. Sprinkle with nuts.
Bake in oven for 25-30 minutes, or until chocolate has melted and the top of the bars have browned. Top with mini M&M’s if desired. Allow to cool completely before cutting