Fairytale 5 Layer Magic Bars
(Yields 30 bars.)
This recipe is adopted from the queen of Southern cuisine herself, Paula Deen. I like to make my magic bars jumbo size, because they look cuter and more festive for a special occasion! I used to make these bars when I was in law school and bring them to the library for a study break treat. Hope you enjoy! 🙂
Ingredients:
2 cups of graham cracker crumbs
1 1/4 cup of butter, melted
3/4 bag of Nestle semi-sweet chocolate chips
3/4 bag of Nestle butterscotch chocolate chips
1/2 cup chopped pecans
3/4 bag of coconut
1 can of sweetened condensed milk.
Directions:
Preheat oven to 350 degrees F. Combine graham cracker crumbs and melted butter. Press into bottom of a 9X13 inch baking dish. Sprinkle chocolate chips, butterscotch morsels, pecans. Sprinkle coconut on top. Pour sweetened condensed milk over the layers. Bake for 30 minutes. Allow to cool and cut into bars.
Fairytale Red Velvet Trifle
(Serves 8)
This recipe is adopted from Aida Mollencamp recipe. It’s really simple because you are using a boxed cake, and it looks very pretty and festive on the table!
Igredients:
1 box of red velvet cake mix
2 cartons of heavy cream
1 container of cool whip
1/2 cup of coconut flakes, toasted
1 cup of confectioner’s (powdered) sugar
Vanilla extract
Coconut extract
Directions:
Prepare the cake according to the instructions on the box and bake in a 9X13 inch pan. Set aside and let cool completely.
Beat the heavy cream and sugar until it is light and fluffy and forms small peaks. Whip in a container of cool whip. Add a dash of coconut and vanilla extract.
Cut into small 1 inch cubes. Arrange 1/3 of the cups on the bottom of a glass trifle dish. Spread 1/3 of the cool whip mixture over the cubes. Repeat twice. Top with a layer of toasted coconut flakes and red and green sprinkles.
Enjoy! 🙂