Enchanted Magic Cookie Bars Recipe

Introduction

Enchanted Magic Cookie Bars combine a rich vanilla custard filling with a buttery crust and a decadent dark chocolate glaze. This delightful treat is perfect for any occasion, offering a luscious blend of creamy, sweet, and chocolatey flavors in every bite.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ¼ teaspoon salt
• ¾ cup unsalted butter, melted
• 8 ounces cream cheese, softened
• ½ cup powdered sugar
• 2 large eggs
• 1 ½ teaspoons pure vanilla extract
• ¼ cup heavy cream
• ½ cup dark chocolate chips (70% cacao)
• 2 tablespoons unsalted butter
• 1 tablespoon light corn syrup (optional, for shine)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Step 2: In a medium bowl, combine flour, granulated sugar, and salt. Stir in melted butter until the mixture resembles coarse crumbs. Press this mixture evenly into the prepared pan.
3. Step 3: Blind-bake the crust for 12–15 minutes, then remove and cool for 5 minutes.
4. Step 4: Beat the softened cream cheese until smooth. Gradually add powdered sugar, then whisk in eggs one at a time. Follow with vanilla extract and heavy cream, mixing until silky and lump-free.
5. Step 5: Pour the custard evenly over the pre-baked crust and smooth the surface.
6. Step 6: Bake again at 350°F (175°C) for 20–25 minutes until the edges are set but the center still slightly wobbles. Cool completely, then refrigerate for 1–2 hours.
7. Step 7: To prepare the chocolate glaze, melt dark chocolate chips and butter together in short bursts, stirring until smooth. Stir in light corn syrup if you want a shinier finish.
8. Step 8: Drizzle the glaze over the chilled bars and let it set at room temperature.
9. Step 9: Cut into 12 squares and serve.

Tips & Variations

• For a nutty twist, sprinkle chopped toasted pecans or walnuts on the crust before baking.
• Use cream cheese at room temperature for a smoother custard filling.
• Substitute the dark chocolate with milk chocolate chips for a sweeter glaze.
• If you prefer a firmer center, bake the custard a few minutes longer but watch closely to avoid overbaking.

Storage

Store leftover bars covered in the refrigerator for up to 4 days. Before serving, bring them to room temperature for best flavor and texture. Reheat briefly in a low oven if you prefer them warm, but avoid microwaving to prevent a soggy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookie bars?

Yes, you can freeze the bars after baking and chilling. Wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

What if I don’t have light corn syrup for the glaze?

The corn syrup is optional and used mainly to give the chocolate glaze a glossy finish. If you don’t have it, simply omit it. The glaze will still taste great, though it may be less shiny.

Enchanted Magic Cookie Bars Recipe

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★★★★★

4.7 from 50 reviews

• Author: Zoe
• Total Time: 2 hours, 60 minutes including chilling
• Yield: 12 bars 1x

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Description

Enchanted Magic Cookie Bars are a luscious, layered dessert featuring a buttery crust, a creamy vanilla custard filling, and a rich dark chocolate glaze. Baked to perfection, these bars combine smooth cream cheese custard and a glossy chocolate topping for a delightful treat perfect for any occasion.

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Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ¼ teaspoon salt
• ¾ cup unsalted butter, melted

Vanilla Custard Filling

• 8 ounces cream cheese, softened
• ½ cup powdered sugar
• 2 large eggs
• 1 ½ teaspoons pure vanilla extract
• ¼ cup heavy cream

Chocolate Glaze

• ½ cup dark chocolate chips (70% cacao)
• 2 tablespoons unsalted butter
• 1 tablespoon light corn syrup (optional, for shine)

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Instructions

1. Prepare the crust: In a medium bowl, combine the flour, granulated sugar, and salt. Stir in melted butter until the mixture resembles coarse crumbs. Press the mixture evenly into a greased 9×13-inch pan.
2. Blind-bake the crust: Bake the crust at 350°F (175°C) for 12-15 minutes until set. Remove from the oven and let it cool for 5 minutes.
3. Make the vanilla custard: Beat the softened cream cheese until smooth. Gradually add the powdered sugar, then whisk in the eggs, one at a time. Stir in the vanilla extract and heavy cream until the mixture is silky and lump-free.
4. Assemble and bake: Pour the custard mixture over the pre-baked crust and smooth the surface. Bake at 350°F (175°C) for 20-25 minutes until the edges are set but the center still slightly wobbles. Remove from oven and cool completely, then refrigerate for 1-2 hours to set.
5. Prepare the chocolate glaze: Melt the dark chocolate chips and butter together in short bursts in the microwave or over a double boiler, stirring until smooth. Stir in the light corn syrup if a shinier finish is desired.
6. Finish and serve: Drizzle the chocolate glaze over the chilled bars. Let the glaze set at room temperature, then cut into 12 squares and serve.

Notes

• For the best texture, ensure the cream cheese is softened to room temperature before mixing.
• The light corn syrup in the glaze is optional but adds a beautiful shine.
• Make sure not to overbake the custard; the center should remain slightly wobbly before cooling.
• Refrigerate the bars to allow the custard to firm up for easier slicing.
• Use a sharp knife heated under hot water and wiped dry for clean cuts.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: enchanted magic cookie bars, cream cheese custard bars, baked dessert bars, chocolate glaze dessert, layered dessert bars