Berry Chocolate Magic Bars
User Reviews
4.5
-
Prep Time
5 mins
-
Cook Time
35 mins
-
Total Time
40 mins
-
Servings
12
-
Calories
602 kcal
-
Course
Dessert
Berry Chocolate Magic Bars
Description
These Berry Chocolate Magic Bars begin with butter melted in a 9x13 pan, then baked briefly with oats, brown sugar, and salt to form a crisp, golden base. Sweetened condensed milk is poured over as a glue for the toppings.
Dried blueberries and cranberries add concentrated fruity bursts, while white and semi-sweet chocolate chips provide creamy sweetness and bittersweet contrast. The bars bake further to melt the chocolate and set the layers firmly together.
Once baked and cooled, the bars hold their shape with a chewy texture from the oats and sticky condensed milk. They serve well as handheld snacks or dessert bars without requiring frosting or additional preparation.
Ingredients
- ½ c. butter
- 1 ½ c. quick oats
- 2 Tbsp. brown sugar
- ¼ tsp. salt
- 14 oz. sweetened condensed milk
- ⅔ c. dried blueberries
- ⅔ c. dried cranberries
- 1 c. white chocolate chips
- 1 c. semi sweet chocolate chips
Instructions
- Preheat yoru oven to 325°.
- Add the butter to a 9x13 pan and bake for 5 minutes at 325°. Remove from the oven and add the oatmeal, brown sugar and salt to the pan. Mix until well combined and press back into the pan. Bake an additional 5 minutes.
- Top with the sweetened condensed milk, dried berries and chocolate. Bake at 325° for 25 minutes. Remove from oven and allow to cool before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 83g | 28% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 37mg | 12% |
| Sodium | 177mg | 7% |
| Potassium | 503mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 55g | 110% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 172mg | 17% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.