Cooking with kids Family

Cooking with kids: Chocolate Chip Graham Cookie Bars – Magic!

Chocolate Chip Graham Cracker Cookie Bars - Magic!

Here’s a great recipe, for when you need something quick and chocolaty, warm and sweet. Great for when it’s -10 degrees out, with over 2 feet of snow on the ground outside. Like today.

The kids and I made Magic Cookie Bars last week, and were less than thrilled with the results – they were too crumbly (not enough of a base) and too chocolaty (really, it can happen).

So we switched things up a bit, and came up with a new, improved Magic Cookie Bar recipe – “Chocolate Chip Graham Cracker Cookie Bars”. I think you’ll like them – I know we do.

Chocolate Chip Graham Cracker Cookie Bars

½ cup butter, melted

2 packs of honey graham cracker crumbs

1 14 oz can sweetened condensed milk

1 cup semisweet chocolate chips

1 cup walnuts, chopped

  1. Heat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray.
  2. Combine graham cracker crumbs and butter. Spread over bottom of pan evenly.
  3. Pour sweetened condensed milk evenly over entire pan. (Get the edges, too!)
  4. Sprinkle chocolate chips over the top.
  5. Sprinkle nuts over everything.
  6. Press down – you could use a fork, but I grab a sheet of wax paper, spray with cooking spray, and then use that to press down. (Easy and fast!)
  7. Bake 25 minutes until lightly browned.

This recipe is great to make with kids! It makes hardly any dishes, and even little ones can help out:

  • They can put the butter in a bowl, and melt it in the microwave. (Careful! Will be hot!)
  • They can crush the crackers: Put the 2 graham crackers packs in a gallon Ziplok bag, press the air out, then have them gently jump on it to turn them into crumbs. They can pour the crumbs in the bowl, and stir.
  • They can pour the sweetened condensed milk, and sprinkle the chocolate chips. They can use the chopper to grind the nuts. (Not too fine, please!)
  • They can press down firmly, using the sprayed wax paper.
  • They can set the timer.
  • While the cookies are baking, they can wash the dishes in warm, sudsy water.
  • And, then, after a grownup takes the cookies out of the oven, after the pan cools a bit, they can help eat these fantastically delicious, gooey, warm and chocolaty sweet cookie bars.

So, give it a try! Spend some time cooking together with your kids – it’s fun, and it’ll make your house smell great!

What’s your favorite thing to cook together? Share with us in the comments below!

P.S. The original Magic Cookie Bar recipe calls for 1 1/3 cup flaked coconut, so if you have that, feel free to throw it on, too. But, really, who ever has flaked coconut on hand?

Sunflower apron by: NowDesigns.

Original Magic Cookie Bar recipe by: Eagle Brand.

Cooking with kids

Cooking With Kids: Chewy chocolate chip oatmeal cookies


I’ve searched for a long time for a recipe for chocolate chip cookies that taste great right after baking and still taste great the next day.  Most recipes are great when eaten warm, straight out of the oven, but the next day they’re dry and crumbly.  Bleah.

This recipe makes cookies that taste unbelievable when warm, and are still yummy and in one piece the next day.  And, they have oatmeal in them, so they’re good for you, right?

Of course, in our house, chocolate chip cookies have a very short life.  But sometimes we like to bake big batches so the kids have some for school lunches.  That’s the goal anyway.

Note: Don’t let the kids eat any of the raw cookie dough.  This is a good time to remind them of the dangers of eating uncooked eggs and salmonella.


1 cup butter (that’s 2 sticks), softened
1 cup brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
1 ¾ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 cups quick cooking oats
2 cups chocolate chips (semisweet or milk chocolate)


Preheat oven to 325 degrees.
In a large bowl, cream butter, brown sugar, and white sugar.
Add eggs.
Add vanilla.
Mixing on low, add 1 cup of flour, then baking soda and salt, then the rest of the flour.
Using a large spoon, stir in quick oats, then chocolate chips.

Place heaping spoonfuls on ungreased baking sheets.
Bake for 12 minutes at 325 degrees.
Let cookies cool on baking sheets for a couple minutes, then move them over to a wire rack.

This is where the kids will all come, and want to sample them.  Beware – these babies go fast.

Photo: by BackToTheCuttingBoard.