Treat Day – Week 14 (Ultimate MAGIC Bars!)


Shortbread crust, sweetened coconut, caramel, chopped pecans, & rich chocolate…all wrapped up into one cute little bar…so darned good!

I have never been much of a coconut lover – was never a hater, just never really went nuts for it.  And I always traded my Almond Joy bars when I would get them trick-or-treating.  Actually, nobody wanted to trade anything for Almond Joys when we were kids, so my dad would just eat them for me. But when I saw this recipe from one of my favorite recipe bloggers, The Brown-Eyed Baker, her picture looked so good, that I decided to give them a try.  My brother, who won’t touch anything with coconut in it, texted me on Thursday and said, “Those magic things are a hit… people are eating them and liking them”.  There you have it.  Oh, and there are several versions of this “Magic” bar out there. Many of which call for butterscotch chips, and honestly, those recipes are nowhere near as good as this one! So, stop making those butterscotch ones and give this one a try… you will like it, I promise!

I’m keeping this post short and sweet because, it’s a little late, and we are already into week 15. By the way, this upcoming week 15 is a big one in Chicago as far as Bears fans are concerned… we have our last home game of the season at Soldier Field on Sunday, and it’s against the Green Bay Packers. I’ve decided I need to be in the stadium on Sunday when we win.  I’ll be posting this upcoming treat day recipes on Friday.  As well as all of my Christmas and Holiday treat recipes on Wednesday, which I’ll be talking about this Wednesday morning on the Bill Leff & Wendy Snyder WGN Radio show.

Ok, here are the few notes I have for you on this recipe:

  1. Be sure to use SWEETENED  coconut. There is unsweetened available, but that will not taste as good and will be much drier than the sweetened version
  2. For the caramel part, I used the already prepared SMUCKER’s caramel in the glass jar.  This is the one recipe that I don’t use the Kraft individual wrapped caramels. And I only used the special “Simple Delight” version because I already had some in my fridge. But the regular kind is terrific for this recipe too!
  3. I use Ghiradelli semi-sweet milk chocolate chips – and for those of you that live near Mariano’s, they usually have the best price around town for this brand.

That’s it! I hope you try this recipe and enjoy it.  If you have any questions or comments, please let me know.

Here is the link Ultimate Magic Bars

Thanks so much for reading my blog… and GO BEARS!!!





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2018 will mark my 7th Season making treats and baking for the Chicago Bears. You might be thinking, how does one land that gig? Well, let me tell you. It’s riveting… My younger brother, Danny, works full-time for the Bears. Our entire family have been life-long Bears fans, btw. Back in the summer of 2012, he came to me and said, “Hey, we need someone to make treats for the team. Do you think you can do it? Because my boss said, Dan, you’ve got all those sisters, can’t one of them bake? So, I volunteered you.” My first response was, “YES, but I don’t know how to bake”. I mean, up until that point, the only things I remember ever baking were 1) S’mores Bars back in the 80’s off a recipe on the back of the Golden Grahams cereal box. Come to think of it now, I don’t even think those things went into the oven – so technically that wasn’t baking. And 2) Good old Nestle Toll House cookies – which NEVER turned out the same each time I baked them and it drove me nuts and got me to HATE baking for that very reason. I was always in love with cooking, though. I was the gal who threw dinner parties often and provided an obnoxious array of hors d’oeuvres and wine – that’s more my thing. Side note: I learned the hard way that baking and wine don’t mix. Ha! However, I was honored and excited to have been asked to step up to the plate for this little baking / treat-making gig, for THE CHICAGO BEARS, no less. So my answer was an enthusiastic, YES! I figured I still had a month before the first regular season game, which is when the “treat days” begin – every Thursday during the regular season (not preseason). So, I hit the streets in search of good recipes and then got to work test-baking in the kitchen for the rest of that summer. As I became more internet savvy, I started following lots of baking bloggers and watching video tutorials. I would go to parties and if I tasted something that I thought was exceptional, I would never hesitate to ask for the recipe. Baking for the Bears is always in the back of my mind when eating desserts. I now have an arsenal of treat recipes worthy of offering at a bake shop, if I do say so myself;) . I started getting requests for my pound cake, outside of Baking for the Bears, and my Double Chocolate Chip Sea Salt cookies have been quoted as “The best cookies in the world” by a well-known player, as well as friends, family and neighbors. One of the first things I did was perfect a cookie of my own that comes out pretty consistently crunchy on the outside but chewy on the inside. I no longer rely on the old Toll-House recipe. It’s the one thing I never get tired of baking. The guys get them every week. With that said, this season, I plan to blog my recipes each week, and share with you whatever it is I am making for the Bears. I’ll also give you tried & true feedback on what worked, what didn’t, and any fun comments that the players, staff, friends & co-workers might have regarding the treat of the week. My office colleagues love it when football season rolls around, because I typically find new recipes and test-bake on Sundays to bring in on Mondays for critical reviews. From there, I decide if they are Bear-worthy for Thursday Treat Days at Halas Hall. I hope you will check in periodically and enjoy my blog. I’m super excited for the 2018 Bears football season both on the field and in the kitchen! GO BEARS! This is gonna be a good season… I can feel it!

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