MAGIC COOKIE BARS

Bake for 25-30 minutes or until golden brown. Cool the bars completely before cutting.
Notes
Grease the casserole dish well. These bars are delicious but they are sticky.
Change it up and substitute butterscotch chips for the peanut butter chips. Or milk chocolate chips for the semi-sweet chocolate chips. Or go hog wild and use a mixture of all the chips and add some toffee bits.
If desired substitute pecans for the walnuts.
The bars need to fully cooled before slicing so they don’t fall apart.
Save yourself a little money and crush your own graham crackers into fine crumbs in a food processor or with a bag and a rolling pin. One sleeve plus two full sheets make about 1 1/2 cups graham cracker crumbs.
If you have a large crowd you might want to make two batches because they really do go fast. Consider yourself warned.
Store magic cookie bars in an airtight container at room temperature for about a week.
Freeze by placing the bars on a baking sheet covered with parchment paper in a single layer without touching. Place it on a level spot in the freezer until fully frozen. This process is known as flash freezing. Then transfer the frozen bars to a sturdy freezer container with parchment paper or wax paper between the layers. Freeze for up to 3 months.
Nutrition
Calories: 293kcal | Carbohydrates: 18g | Protein: 6g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 130mg | Potassium: 206mg | Fiber: 3g | Sugar: 10g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg