Cavity Finders aka Magic Bars

There is one thing that I make annually that really says CHRISTMAS to us and that's Cavity Finders. They also go by Hello Dolly bars, magic bars or 5 layer bars. But around here they are known as Cavity finders. The name should be pretty self explanatory but for those of you who don't get it let me explain. These bars are sweet, chewy, chocolaty goodness and if you have even the slightest dental imperfection you will know all about it after eating one of these bars. Is it a coincidence that we have our semi annual dentist cleaning appointment in January? I think not.

This recipe is NOT a Kitchen Witch creation. It is, however, simplicity and deliciousness in a 13x9 pan. My mom used to make these when I was a little girl. The recipe has been around forever - and regardless of what you call them, Cavity finders are Christmas baking at its finest, at least in this Kitchen Witches' eyes, and taste buds.

Cavity Finders
adapted from EAGLE brand Magic bars Recipe

1 stick unsalted butter
1 sleeve graham crackers, pulverized
1 can sweetened condensed milk
1 bag chocolate chips
1/2 bag coconut flakes
1 c chopped nuts, optional



Preheat oven to 350*.

In a 13x9 pan place stick of butter and put into hot oven to melt butter.


Crush graham crackers. I use my food processor set up with a grating blade. This produces even crumbs and is turbo fast. If you don't have a food processor put the whole crackers in a large zip top bag and smash away. This method is a great way to relieve holiday stress!

Pour cracker crumbs evenly over melted butter. Tamp down with the flat end of a glass to create an even crust.


Top the crust with sweetened condensed milk.


Top the milk layer with the chocolate chips.


Top the chocolate chips with the coconut flakes.



Top coconut flakes with chopped pecans. Press firmly into pan with palm of hand. This creates a nice tight cookie and makes slicing easier.



Bake for 25 min or until sides are golden brown and the milk is bubbling up in the center. Allow to cool for a full 24 hours before cutting. Yes, I'm serious. The 24 hr rest gives the chocolate time to solidify and the ingredients to meld into a cohesive bar. Your patience will be rewarded!

Coconut double chocolate chip cookies

So its a snowy day and like any good Kitchen Witch I decide to make some cookies. But what kind of cookies I ponder. The husband suggests chocolate chip. I shoot it down immediately, no no no, not chocolate chip, thats an ordinary every day cookie. This is a snow day. It deserves better than a chocolate chip cookie. It needs coconut!

Mmm, yes, coconut indeed. Nice & flaky like the big ol' flakes falling from the sky. Yes, coconut indeed. But what realm of coconut cookie do we want? Crispy and crunchy? Soft & chewy? Maybe a macaroon...crispy on the outside, creamy & chewy on the inside. Yes a macaroon!

Imagine my horror then when I discovered that I had only 1 egg, not enough for the egg whites that a proper macaroon needs. Nor did I have sweetened condensed milk, another important ingredient in the macaroon mix. Curses! This is not how I pictured my snow day cookie baking extravaganza!



Time to put on the thinking cap. One egg. Sugar, flour, coconut. Chocolate chips. White chocolate chips. Wait a minute, maybe a soft cookie laced with coconut and both dark & white chocolate chips could work. Its gotta work - I'm running out of choices here! Its time to work some serious Kitchen Witchcraft or surrender to the plain every day chocolate chip cookie.

Coconut double chocolate chip cookies
1 1/2 sticks butter
1/2 c brown sugar
3 T white sugar
1 egg
1 1/2 t vanilla
2 cups coconut, divided
2 1/2 c flour
1 t cream of tartar

Preheat oven to 350*
Toast 1 c coconut on a sheet tray until golden brown, allow to cool on sheet tray.

Cream butter in stand mixer. Add sugar & beat until light & fluffy. Add vanilla and egg, beat until fluffy again.


Mix remaining 1 c coconut with flour, salt & cream of tartar. Add in 3 installments. Add chocolate chips, white & dark & stir to combine.

Scoop cookies with scoop packed well (1T approx). Roll the cookie in the toasted coconut. Place 12 cookies on a sheet. Bake 12 1/2 min. Coconut will deepen in color & bottom will just toast. They will not flatten out.