For all the redundant recipes in the world, I still relish the individual personal touches that set each one apart. Even if it’s instructions for the same old chocolate chip cookie that half the country’s grandmothers made for decades and has been transcribed on over a million pads of paper or digital text files, each iteration bears the unique voice of the writer. As personal as a fingerprint, one can hear the voice of each baker through their choice of words, describing exactly how those familiar ingredients should be managed, what the end results should look like, perhaps throwing in a bit of sage wisdom along the way. What grabs the most attention, however, is always the title. Headlines by nature lead the way into any new conversation, and the way that recipe writers decide to engage prospective cooks and bakers says volumes all by itself. Some titles need no explanation, such as something straightforward like “Strawberry Pie”. Strawberries, pie crust, done. Others provide a hint of what’s to come, but leave a good deal of mystery on the table. Try, “Meatloaf Surprise.” A mash of ground meat, and…? Is it a good surprise? A bad surprise? I’m not entirely sure I want to find out.
Then there are the recipes that provide no clues, but plenty of intrigue. “Magic Bars” fall firmly into that category, but it’s easy to discern the kitchen wizardry at work after just a quick glance through the instructions. Cookie bars made in minutes, bound together with little more than a can of condensed milk. Consider it the cookie version of the classic dump cake, traditionally lavished with shredded coconut, chopped nuts, and plenty of chocolate. They come together so easily, and satisfy so effortlessly, there really is a certain sort of magic to them.
The real power of any tried-and-true recipe, however, comes from it’s near magical ability to bend to the will of innovation. When cravings led me to pine over every single cookie I could think of, all at once, I thought it would take a miracle to scratch that itch. Turns out it was really just a matter of some sweet sorcery, combined with a pint of So Delicious ice cream.
It takes a great deal of willpower to consciously melt down a perfectly good pint of Snickerdoodle Cashew Ice Cream, but just keep breathing and trust me on this one: The sum will be so much greater than the parts, if you can believe it. The deck is certainly stacked and expectations run high with this cast of characters, complete with sandwich cookies and crunchy chocolate chip cookies, in addition to the traditional graham cracker base. Oh yes, and don’t forget the chocolate morsels or buttery cashew nuts, either.
Designed for the cookie monster that lies at the heart of every child and reasonable adult, these bars can do no wrong, as far as I’m concerned. Melted cashew ice cream serves as the decadent glue that binds this cookie overload together, handily replacing the sticky dairy syrup that is usually embedded in the formula. Best of all, it brings yet another type of cookie into the party, so all told, you’ve got a cookie quartet singing sweetly in every bite- Five if you count the finished bar itself, I suppose.
Keeping with tradition, my title remains appropriately bewitching, providing a subtle taste of what lies ahead, without giving away the ending. The real magic comes with the baking, after all.
It’s my pleasure to join 20 other inspiring bloggers, authors, and general kitchen whizzes in this summer’s Raise a Pint Recipe Contest, made possible by Go Dairy Free and So Delicious. Tasked with finding new ways to make the most of any So Delicious Coconut Milk or Cashew Milk Frozen Desserts, there will no doubt be loads of tempting sweet treats flooding your computer screen soon. All recipes will be unveiled by July 24th, at which point you, my dear readers, will be able to jump in and vote for your favorites, so stay tuned!
Meanwhile, you can also join in on the fun with the #RaiseAPint Event, running until August 5th. So Delicious will reward 20 entrants with ice cream party prize packs. Simply share your moment on Instagram, Facebook, or Twitter and be sure to use #RaiseAPint! Find the full details right here, and start scooping.
Cookie Monster Magic Bars
4.5 Ounces (About 1 1/4 Cups) Finely Ground Graham Cracker Crumbs
1/4 Cup Coconut Oil or Vegan Butter, Melted
8 Ounces (About 1/2 Pint ) So Delicious Snickerdoodle Cashew Ice Cream, Melted
6 Ounces (1 Cup) Semi-Sweet Chocolate Chips
1/2 Cup Chocolate Sandwich Cookies, Roughly Chopped
1/2 Cup Crunchy Mini Chocolate Chip Cookies, Roughly Chopped
1/2 Cup Unsalted Cashews Halves and Pieces
Preheat your oven to 350 degrees and line an 8×8-inch square baking pan with aluminum foil. Lightly grease and set aside.
Combine the graham cracker crumbs and melted coconut oil or vegan butter in small bowl and mix until all the crumbs are thoroughly moistened. Transfer to your prepared pan, and firmly press it across the bottom. If you’re having trouble getting the mixture to cooperate, it helps to lightly grease the bottom of a flat measuring cup and use that to get a nice, smooth layer.
Now comes the fun stuff! Pour the melted ice cream all over the crust, distributing the mix-ins to the best of your ability. Sprinkle the chocolate chips, both types of chopped cookies, and cashews all over. Use your palms to press the goodies down gently but firmly.
Bake for 25 to 30 minutes or until lightly browned. Let cool completely in the pan, and then use the aluminum foil like a sling to remove the whole lot. Slice into bars or squares as desired.
Makes 12 – 16 Bars