I've waited over a year to make this recipe. It's true! I had the idea last year during Girls Scout cookie season, but I ate the cookies instead of baking with them. Whoops! These things happen...
So, I had the idea to switch out graham crackers in the Holiday Bars Recipe. I figured that smooshed up Trefoils (aka Shortbread Cookies), would make a lovely base for this recipe.
And that's what I did. I discovered that these cookies can be hard to crush into pieces due to the edges. The best method is to smoosh them while they are still in the plastic bag. Cut one end of the bag and crush while the cookies are slowly leaving the bag.
Look! That's them after being baked. They made a great crust! I'm a genius! Well, very close to one...
Oh, and one more thing it has taken me a while to do: I moved! Again! I'm still in Astoria, but remember how lively I said it was? Well, there was plenty of noise (read: TOO MUCH) from the bar across the street. So, in December I had the chance to move in with a college friend and on a quiet block. It's lovely! And I'm only a couple blocks away from the lively section (for when I want to go out.) :)
Check out my new kitchen!
It's old school and comfy (and not too small like most NYC apartment kitchens are.)
Anyway, baking has been going well in the new place. How's your baking been going?
Trefoil Magic Bars (adapted from Mom's Best Recipes)
1/2 C margarine
1 box of Girl Scout Trefoils, crushed into crumbs
1 can sweetened condensed milk
1 6-oz pkg chocolate chips
1 1/2 C shredded coconut
1 C chopped nuts (Erika's Extra: I used walnuts this time around)
In 13 by 9 inch pan, melt margarine. Remove from heat. Sprinkle crumbs over margarine. Pour milk evenly over crumbs. Top with chocolate chips, coconut, and nuts; press down gently. Bake at 350 degrees for 25 minutes or until golden brown. Cool and cut into 3 by 1 1/2 inch squares.
Erika's Extra: On one half, sprinkle the nuts and keep the other half nutless (for those who don't like nuts.) (Is nutless even a word?!)
Originally from Texas, I've lived in NYC since 2005 and have been "making it work" in my small kitchen since 2008. My life in NYC consists of juggling a full time job, singing in small opera companies, running races, and baking desserts.
All in all:
I like cookies, therefore I am.