Finding Thyme to Cook

Thyme is of the Essence

Triple Chocolate Ecstacy

Sophisticated “Magic Bars”

Adapted from Rose Levy Beranbaum

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We all grew up on “magic bars” aka “seven-layer bars” and these are similar with slight variations to indulge the sophisticated palate.  Last Christmas, I received a tin of these bars from a good friend, who happens to have her own baking business (Sweet Tooth Bakery).   After consuming the contents of the tin in two days (OK, one day), I begged her for the recipe.  The blend of white, milk and bittersweet chocolates is incredible and using premium chocolate is probably the single most important component to elevate this recipe above the traditional Magic Bar recipe. 

  • 6 ounces bittersweet chocolate*
  • 6 ounces milk chocolate*
  • 6 ounces white chocolate*
  • 12 tablespoons unsalted butter
  • 18 cinnamon graham crackers (double crackers)
  • 1 1/3 cups shredded coconut
  • 2 cups chopped pecans
  • 1 2/3 cups sweetened condensed milk

*I used Lindt Excellence, Milk and Blanco

Line a 10″ x 15″ jelly roll pan with heavy duty aluminum foil

Place butter in jelly roll pan and place in oven while preheating oven to 350 degrees to melt.

Break all three chocolates into individual squares or chop into ½ inch pieces.  Mix all three chocolates together and set aside. 

Spread butter in pan to coat bottom and sides by tilting of with pastry brush.

Process crackers in food processor until consistency of crumbs.

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Sprinkle onto jelly roll pan. Stir with plastic spatula to coat all crumbs with butter. With fingertips, press crackers evenly on bottom and about ½ inch up sides of pan.

 

Sprinkle coconut on graham cracker crumbs.

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Sprinkle chopped pecans on top of coconut.

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Sprinkle three chocolates on pecans.

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Pour condensed milk evenly on top of bars.

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Place in center of oven and bake for 30-40 minutes until milk is just starting to bubble, turning the pan once halfway through cooking time.

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Cool completely on wire rack.

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Carefully invert onto a large cookie sheet and carefully peel aluminum foil off.

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Re-invert onto cutting board and cut into desired sized bars.

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Store in airtight containers at room temperature or freeze.

PRINT RECIPE

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