Last weekened, we celebrated 4th of July a little early with my boyfriend's family. Last year, I borrowed a recipe from a baker friend, who borrowed a recipe from Martha Stewart, and came up with some pretty tasty chocolate cupcakes made from scratch. This year, I wanted something a little simpler.
So to Pinterest I went, and came back with this delicious, super-sweet recipe for Magic Rolo Bars, originally from www.andtheycookedhappilyeverafter.com. Thank you! Here is my ever-so-slightly modified version. It was a huge hit at the cookout.
1/2 cup (1 stick) unsalted butter, melted
1 & 1/2 cups chocolate graham cracker crumbs
1 14 ounce can sweetened condensed milk
4 tablespoons of caramel topping, plus a little extra for drizzle
1 cup of flaked coconut
1 8 ounce bag of mini rolos
Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter. Press evenly into bottom of prepared pan.
In a small mixing bowl, whisk together the sweetened condensed milk and 4 tablespoons of caramel until combined. Pour this mixture evenly over graham cracker crumb mixture.
Layer evenly with flaked coconut and mini rolos. Press down gently.
Bake 25-30 minutes (until lightly browned) and allow to cool. Before serving and cutting into bars, drizzle on caramel topping. Cut and serve.