Eagle brand magic cookie bars

1. Heat oven to 350 degrees (325 degrees if using a glass baking dish).

2. In a 13 x 9 inch baking pan melt 1/2 cup butter (one stick). Remove pan from the oven and gently tilt to distribute butter evenly. Sprinkle graham cracker crumbs over the butter, smooth and press to form crust.

3. In a large bowl, combine coconut, chocolate chips, and nuts until roughly mixed.

4. Pour sweetened condensed milk evenly over crumb mixture.

5. Top with mixed coconut, chocolate, & nuts. Press down firmly.

6. Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

7. Notes: For perfectly cut cookie bars, line entire pan with foil, extending foil over the edge of pan. Coat lightly with no-stick cooking spray. After the bars have baked and cooled, lift up the edges of foil to remove from pan. Cut into bars. (Important: If you use this method you can't melt butter in the pan. You will have to combine melted butter and graham cracker crumbs in a bowl and press into the foil lined pan.)