Have you had a Magic Bar cookie—a combination of chocolate chips and coconut, bound with sweetened condensed milk on a graham cracker base? If you love it as much as most people, you’ll want to check out Baskin-Robbins’ flavor of the month: Magic Layer Bar: swirls of coconut and graham cracker crumbles in a French custard flavored ice cream with a smooth ganache swirl.

Introduced today at Baskin-Robbins stores nationwide, each ingredient in a scoop of Magic Layer Bar represents an ingredient you’d taste biting into a Seven Layer Magic Bar, says Baskin-Robbins. “The graham cracker crumbles mimic the bottom graham layer, while the ganache swirl brings through the essence of melted chocolate chips, and the must-have coconut shreds top it all off with that last bit of sweetness. The French custard-flavored ice cream imitates the rich creaminess you get from the sweetened condensed milk which holds the Seven Layer Magic Bar together, giving a subtle background flavor that allows for the other ingredients to shine through.”

You’ll see in a minute why we call them Magic Bars instead of Seven Layer Bars.
 
 
THE HISTORY OF MAGIC LAYER BARS,

The cookie has been called Magic LBars, Seven Layer Bars, Magic Layer Bars, Magic Cookie Bars, Hello Dollys, Hello Dolly Squares, and Coconut Dream Bars.

Eagle Brand sweetened condensed milk, which popularized the recipe by placing it on on the can’s label, called it Seven Layer Magic Cookie Bars.

The facts are that American food writer Clementine Paddleford featured the recipe in her column in The Week magazine, of September 19, 1965.

She said that she received the recipe from 11-year-old Alecia Leigh Couch of Dallas, who had learned the recipe from her grandmother. Alecia purportedly called the bars Hello Dollys.

Why? The previous year, on January 16, 1964, Carol Channing had opened in the musical Hello Dolly! on Broadway (it became one of the longest-running Broadway shows ever.

Later in 1964, Eagle Brand Sweetened Condensed Milk featured the recipe on the back label of the can. It was called Magic Cookie Bars, and still can be found on the labels today [source].

We can connect the dots and presume that Alecia’s grandmother saw the Eagle Brand recipe and, if it is true that the name Hello Dollys came from Alecia, that the girl or her grandmother renamed the recipe.

Check out these similar recipes gathered by Barry Popick, a contributor to the Oxford English Dictionary, Dictionary of American Regional English, Historical Dictionary of American Slang, Yale Book of Quotations, Dictionary of Modern Proverbs and Gerald Cohen’s Comments on Etymology.

How Many Layers Are Actually In The Bar?

The original Eagle Brand recipe for Magic Cookie Bars has four layers, since the butter is melted into the graham cracker crumbs to make the bottom layer; and the sweetened condensed milk is a binder for the other layers: chips, nuts, coconut.

Even if you call the condensed milk a layer on its own (it isn’t), you have a five-layer bar. Add the butterscotch chips (not part of the original recipe) and you have either a five-layer bar or (counting the sweetened condensed milk) a six-layer bar.

Has no one noticed that there aren’t seven layers? Butter isn’t a layer. And to split hairs, the chocolate chips and butterscotch chips are in the same layer.

So we default to Magic Bars. There’s no need to call them Magic Bar cookies. A bar is a type of cookie (the different types of cookies).

Not long after, the recipe found its way to us via the Eagle can. It was one of the first cookies we learned to make as a teen, along with Toll House cookies.

We tinkered with the recipe, as many bakers have. We added butterscotch chips, dried cranberries, raisins, mini marshmallows, and mini M&Ms (not all at the same time).

So feel free to customize the recipe below.
 

[1] Magic Bars, also called Seven Layer Bars (photo © Kodama Kitty | CC-BY-NC-ND-2.0 License).

[2] Baskin-Robbins’ version, Magic Layer Bar ice cream, is January 2022’s flavor of the month (photo © Baskin-Robbins).

[3] The Eagle Brand recipe (photos #3 and #4 © Eagle Family Foods Group).

[4] Check out the many recipes you can make with sweetened condensed milk.

 
Preparation

1. PREHEAT the oven to 350°F (325°F if using a glass baking dish). Coat a 13 x 9-inch baking pan with no-stick cooking spray.

2. COMBINE the graham cracker crumbs and butter. Press the mixture into the bottom of the pan.

3. POUR the sweetened condensed milk evenly over the crumb mixture. Layer evenly with chocolate chips, coconut, and nuts. Press down firmly with a fork.

4. BAKE for 25 minutes or until the tops are lightly browned. Cool. Cut into square/rectangular bars or diamond shapes.

Some bakers advise cutting the bars into one-inch squares because they’re so rich. Store them covered at room temperature. Freeze any extra.
 
Variations

 
Variations for the basic recipe:

 
 
> THE HISTORY OF COOKIES

> A COOKIE GLOSSARY: HOW MANY TYPES OF COOKIES HAVE YOU TRIED?

We’re enjoying the first week of Dry January with Clausthaler Grapefruit Non-Alcoholic Beer. It marries the refreshing flavors of a lager beer and fresh grapefruit juice. Don’t like grapefruit? This NA* brand that includes Claustahler Original, Clausthaler Dry-Hopped (tastes like an IPA), and Santa Clausthaler, a holiday delight.

If you’ve tried other NA brands and responded, “meh!”, give Clausthaler a try.

Clausthaler Grapefruit NA beer and the other Clausthaler varieties are an easy and tasty way to give up booze the month (or whenever you need to hold back on the alcohol).
 
 
ABOUT CLAUSTHALER

More than 50 years ago, Clausthaler patented the process for brewing beer without alcohol. Clausthaler Original was launched in 1979, the world’s first non-alcoholic beer.

Clausthaler first made its mark in the canteens and cafeterias of the German labor force. At last, people could enjoy a cold beer in the middle of the workday without the worry of intoxication. The brand was an instant success [source].

The brewery, which only produces non-alcoholic beer, continued to innovate with new flavors to meet the growing demand for good non-alcoholic beer.

The year-round lineup includes Original, Dry Hopped, Grapefruit, and (in Europe only), Unfiltered Dry Hopped and Lemon. During the holiday season, Santa Clausthaler, brewed with seasonal spices, is a treat.

Clausthaler is the most popular non-alcoholic beer in Europe, and winner of the World Beer Awards World’s Best Alcohol-Free† Beer.

Clausthaler’s unique brewing process produces non-alcoholic beer that actually conforms to the Reinheitsgebot, the German Purity Law of 1516.

 
 
> THE HISTORY OF BEER
 
 
> THE DIFFERENT TYPES OF BEER
 
 
> PAIRING BEER & CHEESE
 
 
> TIPS FOR SERVING BEER
 
 
________________

*Non-Alcoholic.

†According to the Food and Drug Administration, a product labeled alcohol-free beer must contain no detectable levels of alcohol. These beers should be labeled 0.0% A.B.V. Products labeled non-alcoholic beer can contain up to 0.5% A.B.V. Different countries can have different regulations [source].

‡A.B.V. is the acronym for Alcohol By Volume, which refers to the percentage of a drink that is pure alcohol. To get the proof, you double the A.B.V. Thus, an 80-proof vodka is 40% A.B.V. Clausthaler beer is .9% A.B.V. Double that and the proof is less than 1%, but it’s still a teeny bit of alcohol.

[1] (photo © African Marketing).

[2] Snuggle up this winter with Grapefruit Clausthaler (photos #2, #3, #4 © The Radeberger Gruppe Germany).

[3] For Dry January, pack an ice bucket with the different varieties of Clausthaler and invite your friends.

[4] Clausthaler Grapefruit six-pack.

[1] Superseedz pumpkin seeds provide flavor, nutrition, and fun (photo © Brenmarco).

[2] Whether one-ounce grab-and-go or five-ounce “family” packages, (all photos that follow © Superseedz, except as noted).

[3] Top your yogurt or cereal with sweet Seedz: Cinnamon & Sugar.

[4] Enjoy healthy snacking with salted or spicy Seedz.

[5] Add seedz to your recipes, from salads…

[6] …to pasta…

[7] …to cookies, puddings, ice cream and other desserts.

Want a better snack? SuperSeedz, gourmet shelled pumpkin seeds that we first discovered in 2007, is one of those.

A better-for-you, nutritious, fiber-filled, and very flavorful, crunchy snack, we also love it as a garnish.

Both the one-ounce and five-ounce bags make really nice Thanksgiving favors and stocking stuffers—we’ve gifted quite a few over the holiday season.

And are great for everyday grab-and-go, home snacking, and recipes year-round.

SuperSeedz are non-GMO verified, cholesterol- and trans-fat free, gluten-free, vegan, and allergen-friendly.

Each one-ounce serving has 7 grams of protein (16% RDI) and a good hit of iron and zinc. Check out the 11 health benefits below.

The Seedz are cholesterol-free, keto-friendly, vegan, allergen-free, and school-safe. Kids love them!

Beyond snacking, you’ll find many ways to use them, below.

> The history of pumpkins.
 
 
SAVORY & SWEET SUPERSEEDZ FLAVORS

These premium pumpkin seeds are a variety that grows without a shell. The seeds, imported from Austria, are twice the size of ordinary pumpkin seeds and have a bigger flavor, too.

SuperSeedz are dry-roasted in small batchess, using a proprietary, artisanal panroasting technique that bakes the seasoning into every seed. Try them in:

 
 
PREMIUM SELECT SUPERSEEDZ

Premium Select SuperSeedz are non-GMO-certified and made in specialty flavors. They’re sold in four-ounce bags:

 
 
GET YOUR SUPERSEEDZ

SuperSeedz are available at retailers nationwide and on Amazon. For the best selection, though, head to SuperSeedz.com.

Super Tasty. Super Healthy. SuperSeedz.
 
 
USES FOR SUPERSEEDZ BEYOND SNACKING

Use The Savory Flavors As A Garnish On:

 
And As A Mix-In To:

 
 
Use The Sweet Flavors As A Garnish On:

 
And As A Mix-In To:

 
 
THE HEALTH BENEFITS OF PUMPKIN SEEDS

According to Healthline, there are 11 science-based health benefits of pumpkin seeds.

 
Here’s the full article.

[1] A coconut layer cake with gingerbread houses (photo © Bruna Branco | Unsplash).

[2] Butter cookies with sugar pearls (photo © King Arthur Baking).

[1] The different colors represent the different grades of maple syrup (all photos © Pure Maple From Canada).

[2] Maple Syrup Taffy On A Stick. You can make it plain, or roll it in bacon, dried cranberries, nuts and more. The recipe is below.

[3] Maple syrup goes way beyond breakfast, like this Sheet Pan Maple Mustard Chicken Thighs with Potatoes and Carrots. Here’s the recipe.

[4] To serve as a snack, for brunch, or with drinks, Whipped Ricotta with Maple Syrup, Calabrian Chiles, and Grilled Sourdough by Chef Hugh Acheson. Here’s the recipe.

[5] For lunch, a Maple, Apple & Brie Panini. Here’s the recipe.

[6] A twist on mac and cheese: Steamed Macaroni and Cheese with Maple Butternut Squash. Here’s the recipe.

[7] Crustless Maple Vegetable Quiche. Here’s the recipe.

[8] Maple Pulled Pork. Here’s the recipe.

[9] Maple Bourbon Brined Roasted Chicken. Here’s the recipe.

December 17th is National Maple Syrup Day. The next time you drown your pancakes in syrup, ask yourself what you’re pouring on that stack. Do you know the difference between pure maple syrup and pancake syrup, a.k.a. imitation maple syrup?

Many bottles of what appears to be maple syrup are simply bottles of corn syrup with maple flavoring, a.k.a. pancake syrup.

The contents may be sweetly pleasing, but they’re not maple syrup. The U.S. government won’t allow it to be called maple syrup. “Pancake syrup,” “rich syrup,” and other terms have been devised by manufacturers to lead you astray.

Here’s what’s in a bottle of Mrs. Butterworth’s:

High fructose corn syrup, corn syrup, water, salt, cellulose gum, molasses, potassium sorbate (preservative), sodium hexametaphosphate, citric acid, caramel color, and natural and artificial flavors.

Ingredients are similar for Aunt Jemima, Hungry Jack, and Log Cabin syrups.

Those ingredients are a world apart from the natural maple syrup tapped from the tree, where the only ingredient is maple tree sap that’s been boiled into syrup. That’s pure maple syrup, also labeled 100% maple syrup.

This article features ways to cook with maple syrup, including delicious recipes. While there are recipes below, also check out the recipe links in the photos.
 
 
COOKING WITH MAPLE SYRUP

Sure, you use it on your pancakes, waffles, and French toast; on oatmeal, cold cereal, biscuits, and toast.

But maple syrup is a sweetener, just like sugar and honey. It can be used instead of another sweetener in any recipe see below for substitutions). Try maple syrup with:

 
Here are more ways to use maple syrup.

Also check out the maple recipes below, and the one that follows the next section.

Also check out the recipe links in the photos.
 
 
PURE MAPLE SYRUP FROM CANADA

Until the 1930s, the U.S. produced most of the world’s maple syrup. But following rapid growth in the 1990s, Canada now produces more than 80% of the world’s maple syrup, the vast majority from the province of Quebec, which contributes 70% of global production.

And, even though the U.S. produces much of the remaining 20% of world production*, 64% of Canadian maple syrup exports go to the U.S. [source]!

Americans use a lot of maple syrup!

Learn more about Pure Maple Syrup From Canada on the website sponsored by the Québec Maple Syrup Producers, and check out the many recipes.
 
 
RECIPE: MAPLE TAFFY ON A STICK

This recipe takes just 5 minutes to prepare and 7 minutes to cook. You can add bacon, peanuts, and other recipes including cinnamon pecan, coconut, matcha, pretzel, and sesame seeds. Head to the recipes section of Pure Maple From Canada.
 
Ingredients

 
For an optional flavor coating, choose one of the following:

 
Preparation

This is the microwave method. For stovetop instructions, see the footnote† below.

1. GREASE lightly the top 3/8″ of the inside of a microwave-safe container. This will keep the syrup from bubbling over. Pour the maple syrup into the container.

2. FILL a large flat tray or bin with snow, packing it down. Set it outside or in the freezer while the syrup comes to temperature.

3a. HEAT the maple syrup for 7 to 10 minutes in the microwave (cooking time may vary by machine).

3b. You’ll know it’s ready when drops of taffy turn into soft little balls in a glass of cold water. You can then pour the taffy into a container and refrigerate it until ready to use, or pour it in lines on the snow or crushed ice.

4. ROLL up the taffy on sticks for instant lollipops. If you’re adding a flavor, roll the stick of taffy in the coating and place it on wax paper or parchment until you’re ready to enjoy them. You can also wrap individual lollipops in wax paper and keep the pops for a few days.
 
 
HOW TO TO SUBSTITUTE MAPLE SYRUP IN RECIPES

Use 1/2 cup of maple syrup in place of 1 cup of granulated sugar; decrease the liquid in the recipe by one-half. Add 1/4 teaspoon of baking soda for each cup of maple syrup used in substitution. Decrease oven temperature by 25°F.

To use maple sugar as a substitute in recipes: use 1/2 to 3/4 cup of maple sugar in place of 1 cup cane sugar.
 
 
STORING MAPLE SYRUP

Maple syrup packaged in glass or metal can be stored for up to one year in the refrigerator in its original container. However, some people who buy in large quantities repackage and freeze the syrup, then take it out of the freezer as needed.

Most good maple syrup is not packaged in plastic, because plastic “breathes” and allows air into the container. If you do have maple syrup in plastic and plan to store it for more than three months, pour it into clean glass jars.

If you have too much syrup, just freeze it! Pour it into glass freezer jars to one inch from the top, and freeze. You can also freeze it in ice cube trays, then remove the cubes to an airtight freezer container.
 
 
MORE MAPLE SYRUP RECIPES

 
 
MORE TO DISCOVER

> How Maple Syrup Is Made

> Maple Syrup History
 
 
________________

*Vermont is the biggest U.S. producer, followed by New York and Maine. Wisconsin, Ohio, New Hampshire, Michigan, Pennsylvania, Massachusetts, and Connecticut all produced marketable quantities of maple syrup.

Maple syrup is produced on a small scale in Japan and South Korea. However, in South Korea, it is traditional to consume maple sap, called gorosoe, instead of processing it into syrup [source].

†Stovetop taffy: Follow steps 1 and 2 above. Then place a saucepan on medium-high heat with a candy thermometer on the rim or its prob in the syrup. Bring to a boil. Keep the temperature between 237° and 240°F for about 20 minutes. IMPORTANT: Never stir the syrup during and after cooking because it may cause the taffy to crystallize. Continue with step 3b above.