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Rainbow Magic Cookie Cups | 12 oz chocolate chips to cups | Baking tips and tricks
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Rainbow Magic Cookie Cups
Sometimes it’s just great to leave the original recipe the way it’s meant to be made. The kids stuck to the original Eagle Brand Magic Cookie Bars recipe, and added the rainbow chocolate chip onto the top. These yummy treats turned out delicious, and super fun to make, thus creating “Rainbow Magic Cookie Cups”.
What you will need:
Each recipe makes 20-24 cookie cups.
You can use the single silicone muffin cups, or use the 12 cup silicone muffin cups, or 12 cup nonstick muffin pan.
INGREDIENTS
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
1 1/2 – 2 cups colored chocolate chips (Some are available to buy, and I’ve provided a recipe below.) Try to be moderate when adding, as this can become extremely sweet.
INSTRUCTIONS
1. Heat oven to 350°F.
2. Arrange your silicone muffin cups on a cookie sheet.
3. Combine graham cracker crumbs and butter in small bowl. Spoon in and press firmly into bottom of muffin cups about halfway.
4. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts.
5. Press down firmly with fork.
6. Then layer the rainbow chocolate chips on the top, and BAKE 20 to 25 minutes or until chips start to lightly brown.
7. Loosen from muffin cups while still warm; pop them out, and cool on wire rack.
Check out the “Busy Little Chef’s:
12 oz chocolate chips to cups
Sometimes it’s just great to leave the original recipe the way it’s meant to be made. The kids stuck to the original Eagle Brand Magic Cookie Bars recipe, and added the rainbow chocolate chip onto the top. These yummy treats turned out delicious, and super fun to make, thus creating “Rainbow Magic Cookie Cups”.
What you will need:
Each recipe makes 20-24 cookie cups.
You can use the single silicone muffin cups, or use the 12 cup silicone muffin cups, or 12 cup nonstick muffin pan.
INGREDIENTS
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts
1 1/2 – 2 cups colored chocolate chips (Some are available to buy, and I’ve provided a recipe below.) Try to be moderate when adding, as this can become extremely sweet.
INSTRUCTIONS
1. Heat oven to 350°F.
2. Arrange your silicone muffin cups on a cookie sheet.
3. Combine graham cracker crumbs and butter in small bowl. Spoon in and press firmly into bottom of muffin cups about halfway.
4. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts.
5. Press down firmly with fork.
6. Then layer the rainbow chocolate chips on the top, and BAKE 20 to 25 minutes or until chips start to lightly brown.
7. Loosen from muffin cups while still warm; pop them out, and cool on wire rack.
Check out the “Busy Little Chef’s:
