Watermelon Oreos won't work for this recipe! Oreos, Rolos, and coconut combine to make a decadent twist on the traditional layered magic bars.
The Pastry Chef's Baking
Editor's note: Watermelon Oreos, in limited release by parent company Mondelez, may be a trendy fad for summertime fun. But traditional Oreos can be used for more than just snacking. They also make a delicious add-in to your favorite dessert bars.
Magic cookie bars are like the stir-fry of desserts. When you want to use up random ingredients in your fridge, you throw together a quick stir-fry: veggies before they spoil, the leftover chicken and/or beef from last weekend's barbecue, cubes of tofu before the use-by date. Same with magic cookie bars. I had some pecans I had already toasted from another recipe, Rolos I bought on sale, Oreos I bought to bake with (rather than eat straight out of the package), a few spoonfuls of salted caramel, and half a can of sweetened condensed milk from a prior recipe. So voilà, the Oreo Rolo magic cookie bars were born.
As with a stir-fry, magic cookie bars are actually pretty forgiving and flexible with the add-ins. The only "must haves" for me are a crust, coconut, and sweetened condensed milk for the topping. Everything else is whatever you want to use up. In this case, I processed Oreos into crumbs and added melted butter to make a crust for the bottom layer. Then I baked that for 10 minutes to firm it up a little so it wouldn't be too soggy and layered on my add-ins: the last of the salted caramel so I could recycle the jar it came in, the chopped up Rolos for more caramel goodness, the toasted pecans for crunch, coconut (I love coconut and it wouldn't be a magic cookie bar without it), chocolate chips, and the last of the sweetened condensed milk.