Karin Calloway

Food columnist for The Augusta Chronicle.

Karin: Magic Bar Pie recipe serves up a taste of sweet and salty

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My next-door neighbor Barbara Mysona always had the ingredients for Magic Seven-Layer Bars on hand when our kids were young.

TODD BENNETT/STAFF
Instead of baking snack bars, this week’s recipe takes the same ingredients and turns them into a decadent Magic Bar Pie.

Although all five of our children are now in college, I’ve been craving Barbara’s go-to bars.

Instead of baking the bars, this week’s recipe takes the same ingredients and turns them into a decadent Magic Bar Pie.

The crunchy components of the pie are chopped pecans and crushed pretzels.

The pecans are an optional ingredient, and the pretzels are my addition to the classic recipe. They add a little salty crunch to the pie filling.

The remaining components are shredded coconut, butterscotch chips and chocolate morsels.

All of the filling ingredients are combined and spread on a graham cracker pie crust.

The final touch is a can of sweetened condensed milk, which holds everything together.

I used a prepared graham cracker crust, which comes in a foil pan, when testing the recipe, but you can use a homemade crust in its place. The best size of crust for this recipe is the Keebler crust labeled “2 extra servings.”

The pie bakes in 30 minutes, but you’ll want to let it cool off a bit before slicing. This pie is rich, so I suggest cutting it into thin slivers for serving.

MAGIC BAR PIE RECIPE
  • 1 prepared graham cracker pie crust (Keebler “2 extra servings” graham cracker ready crust was used for testing purposes)
  • ½ cup chopped pecans
  • ½ cup crushed pretzels
  • ¾ cups chocolate chips
  • ¾ cups butterscotch chips
  • ¾ cup shredded coconut
  • 1 14-ounce can sweetened condensed milk

Heat the oven to 325 degrees.

Combine the pecans, pretzels, chocolate and butterscotch chips and coconut in a bowl.

Sprinkle over the bottom of the pie crust.

Drizzle the sweetened condensed milk over the top. Bake for 30-40 minutes, until bubbly. Cool on a wire rack before slicing.

Makes 8-10 servings.

WHAT’S COOKING?

Watch our food writer, Karin Calloway, prepare the recipe on Tuesdays on WJBF-TV 6 (ABC) at noon and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Calloway will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.


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