In this season of graduations, bridal showers, picnics, barbecues and pool parties, there is a need for a quick, easy cookie that can be made with virtually no notice and even less effort: Magic Bars. Everyone has probably eaten these treats, even if you haven't known the name for them or if they've presented themselves using an alias (I've heard them called "Hello Dollys," too). Graham cracker crust, gooey creamy filling, lots of chocolate chips and coconut on top ... the purest decadence. And I'm going to tell you how ridiculously simple they are to make -- really, it's almost like magic!

Jeremy's graduation party was this past weekend, and I baked and cooked up the proverbial storm -- there were 2 dozen different offerings at our dessert buffet. But one of the most popular, with almost no cookies left at the end of the afternoon, was the Magic Bars.

They're traditionally made with plain graham crackers, but why not throw a little extra oomph into them with chocolate ones? And instead of just using chocolate chips, I mixed some of those in with white ones, as well. You can make lots of variations on these treats using different cookie bases or a variety of nuts, and switching up the types of chips. Whatever you've got on hand, just throw it in! One of the beauties of Magic Bars is that they'll accommodate different tastes, and even a paltry pantry.

So the next time you need a treat for any event, Magic Bars are absolutely the "go to" cookie!

Magic Bars

Ingredients

1 stick butter
1 cup chocolate graham cracker crumbs
1 cup shredded coconut
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup chopped pecans
1 14-ounce can sweetened condensed milk

Directions

1. Preheat the oven to 350 degrees.

2. Melt the butter in an 8" square baking pan. Add the crumbs and stir to mix; press into the bottom of the pan.

3. Sprinkle the coconut over the crust. Sprinkle both types of chips over the coconut. Sprinkle the pecans over the chips. Drizzle the condensed milk over everything.

4. Bake for 30 minutes until the edges are golden and the center is set. Let cool completely, then cut using a damp knife. Smaller portions are preferable, as these are really rich!

Mary Bilyeu has won or placed in more than 60 cooking contests and writes about her adventures in the kitchen. The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured next to the blog's title) comes from Deuteronomy 16:15 and is a wish for all her readers as they cook along with her ... may you always be happy here. Check out her blog -- Food Floozie -- in which she cooks, reviews restaurants, and generally enthuses and effuses over all things food-related. Or send an email to yentamary@gmail.com.