magic cookie bar cake

(1 rating)
Recipe by
raymond spencer
st bernard, LA

This new cake recipe I created is a version of Magic Cookie Bars without coconut. It has a really tasty frosting, as well.

(1 rating)
yield 15 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For magic cookie bar cake

  • 12
    cinnamon graham crackers
  • 1 c
    sliced almonds
  • 2 Tbsp
    margarine
  • 4 tsp
    coconut extract, divided
  • 1 can
    sweetened condensed milk
  • 1 box
    yellow cake mix (18.25 oz)
  • 1 c
    water
  • 1/2 c
    melted coconut oil
  • 3
    egg whites
  • 1 c
    milk chocolate chips
  • 1 c
    butterscotch chips
  • 1 c
    broken pretzel rods
  • 1 tube
    frozen whipped topping, thawed
  • 8 oz
    cream cheese, softened
  • 1 c
    butterscotch ice cream topping

How To Make magic cookie bar cake

  • 1
    Preheat oven to 350 degrees F.
  • 2
    In a food processor, combine the graham crackers, sliced almonds, margarine and 2 teaspoons coconut extract. Process for 3 minutes until crumbly.
  • 3
    Coat a 13-in. x 9-in. x 2-inch baking pan with cooking spray. Add the crumb mixture into the baking pan, pressing down with a wooden spoon. Drizzle with sweetened condensed milk.
  • 4
    Beat the cake mix, water, coconut oil and egg whites in a large mixing bowl on low speed for 30 seconds. Beat on high speed for 2 minutes. Stir in chocolate and butterscotch chips and broken pretzel rods.
  • 5
    Spoon into a prepared baking pan.
  • 6
    Bake for 30 minutes or just until a toothpick inserted in center comes out clean. Cool completely.
  • 7
    In a medium bowl, combine the whipped topping, cream cheese, butterscotch ice cream topping and remaining coconut extract; whisk together until blended. Set aside.
  • 8
    Spread the frosting onto the cooled cake. Sprinkle with chocolate and butterscotch chips.
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