I'm a 27 year old, newly married, newly living in Washington, librarian trying to find a job in a library. Meanwhile I'm working as a office assistant while I figure out how to live my new life as a wife.
Geoff, my wonderful, caring husband works with computers and, in his free time, plays with video games, lounges on the couch and cooks with sourdough.
Clarabelle and Hermione are our babies! Hermione, who came to Megg as a kitten, loves playing with fur mice and bottle caps. Clarabelle's hobbies include sleeping, lying in the sun and playing with straws. 
Geoff and Megg met through a mutual friend and spent 4 years dating long distance. They were finally able to live in the same zipcode after what seemed like forever when they got married on January 2, 2010! Soon after they bought a house and have been enjoying the Pacific Northwest together while being both newlyweds and new homeowners!Every year for Thanksgiving (or really any family get-together where my family was the one to bring the dessert) my mom would make 7 Layer Bars. We never called them Magic Bars, but I guess that's what they really are, since there isn't exactly 7 layers in ours.
Anyway, the recipe comes from the back of a can of Eagle Brand sweetened condensed milk. I love this recipe not only because it's delicious, but because you can bake it ahead of time and freeze them! It's perfect holiday baking and this year for Thanksgiving I made this recipe on Sunday, when I had time. I will freeze the bars before they all get eaten and we will have them alongside pie for dessert on Thursday!
The ingredients are simple and cheap for this recipe (another reason I love it!)
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (It doesn't have to be Eagle Brand, but that is the one I typically use, mostly because the recipe is on the back!)
2 cups semisweet chocolate chips
OR 1 cup semisweet chocolate chips and 1 cup butterscotch chips
1 1/3 cups flaked coconut
1 cup chopped nuts (optional)
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 into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Easy! This recipe takes no time at all, but even when you don't have any time, you can cook it ahead and freeze it! What's not to love?
I didn't take a picture of my bars because a. I'm a little lazy and b. I wanted to get them into the freezer as soon as possible before they got eaten!
