Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13×9-inch baking pan with no-stick cooking spray or line with foil and then coat with non-stick cooking spray.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour half of sweetened condensed milk evenly over crumb mixture. Layer with half of the chocolate chips, coconut and nuts. Press down firmly with a fork.
In a heavy sauce pan cook caramels and cream over medium heat until completely melted, stirring constantly. Once melted, carefully (it’s hot!) pour over magic cookie bars. Follow with remaining sweetened condensed milk, coconut, chocolate chips and nuts.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
NOTES
One note – if you notice in the photo I used a caramel sweetened condensed milk. I actually prefer the regular sweetened condensed milk, and would recommend sticking with it. You can certainly use the caramel version, but I wasn’t a big fan of it, and the layer of actual caramel is really where your caramel flavor comes from. Enjoy!
DISCLAIMER
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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