Cooking Pinoy atbp.

I first tasted this home made brownie bars from my niece who made it. I've tried making it a couple times and the most succesful recipe I got from the Eagle brand website (Magic Cookie bar). I brought some samples to the office one day and my two officemates have been hooked on it ever since. For our Christmas party, I had to bake this again as a special request. This is my shortcut version: 1 Graham Cracker pie crust pre made from the supermarket Cover the crust with your favorite brand of milk chocolate chips (I used Ghirardelhi or Hershey's) Drizzle 1/2 can of Eagle brand condensed milk Bake in a preheated 375 F oven I baked it for 20 minutes or until the milk turns light brown and bubbly.

This was a picture from Thanksgiving 11. I posted the recipe in one of my earlier blog posts... For this recipe, I used semi sweet chocolate chips instead of grating unsweetened chocolate , and I lessened the sugar content to maybe 1/2 c or to taste. Also instead of 1 egg I used 3 beaten egg yolks for this recipe.

Preheat oven 375 deg. F Thaw 15 min, Mrs. Smith or Pilsbury homestyle frozen Pie crust (choose one that has no hydrogenated oils or transfat) this one I chose because it has vegetable oil and has flaky crust . Prick holes on bottom with fork. Bake for 11 min or according to directions. On a saucepan, low heat...combine 1/4 c unbleached Flour 3/4c sweetener: use either brown rice syrup or organic cane sugar 1 Can of evaporated milk (about 2 c) you can choose low fat or regular Add 4 oz (about 1 bar) of Dark Organic Chocolate or semisweet Godiva chocolate, grated 1 tsp organic vanilla and a dash of cinnamon Mix until mixture becomes thickened and chocolate has melted. In a small bowl beat 1 egg, Add chocolate sauce from pan (about 1/4 c) mix well Add egg mixture back to saucepan. Remove from heat as long as mixture is thick. Add 1/4 c butter, mix until melted and add to baked pie crust.