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posted by Christy Denneyon Dec 19, 2022 (updated Dec 18, 2023) 55 comments »
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Magic Cookie Bars recipe has a buttery graham cracker crust topped with sweetened condensed milk, chocolate chips, butterscotch chips, coconut, and pecans. This dessert is sometimes called Seven Layer Bars or Hello Dolly Bars.
MAGIC COOKIE BARS RECIPE
This vintage recipe dates back heaven knows how long. I’m always surprised when people have never heard of 7-layer bars. The reason I’m posting this recipe is that my sister called surprised saying, “You don’t have a recipe for Magic Cookie Bars on your site?!”
This is one of the easiest desserts you can make.
I said that I didn’t because I assumed everyone knew the recipe by heart but apparently although small, there are many variations of these out there.
MAGIC BAR ERCIPE INGREDIENTS:
- graham crackers
- sweetened condensed milk
- semisweet chocolate chips
- butterscotch chips
- shredded coconut
- chopped pecans
VARIATIONS:
- use milk chocolate chips or dark chocolate chips instead
- omit the butterscotch chips
- switch it up and add peanut butter chips
- add white chocolate chips
- don’t love coconut? Leave it out.
EVAPORATED MILK VS SWEETENED CONDENSED MILK
These are not the same and cannot be used in place of another. Sweetened condensed milk is much more sweet and thick whereas evaporated milk is thinner.
GRAHAM CRACKER CRUMBS
You can buy them or use a food processor to blend them into fine crumbs.
STORAGE:
These can be stored at room temperature in a resealable container for up to 3 days, kept in the fridge for up to 5 days, and frozen for up to two months.
PRO TIP:
There’s quite the debate whether the sweetened condensed milk should be poured first or last. I’ve tested both and have come to the conclusion that placing the toppings last results in more of a toasted coconut and overall more appealing look.
OTHER DESSERT RECIPES:
- Monster Magic Cookie Bars
- S’mores Cookie Bars
- Homemade Reese’s Bars
- Caramel Apple Cheesecake Bars
- Chocolate Cherry Bars
- Banana Bread Bars
Magic Cookie Bars
4.63 from 62 votes
Magic Cookie Bars recipe has a buttery graham cracker crust topped with sweetened condensed milk, chocolate chips, butterscotch chips, coconut, and pecans. This dessert is sometimes called Seven Layer Bars or Hello Dolly Bars. This easy recipe is the best magic cookie bar recipe out there and a delicious treat for any occasion.
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Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Servings: 18
Ingredients
- 1½ cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 (14 ounce) can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup chopped pecans
- 1 cup shredded coconut, (both sweetened and unsweetened work)
Instructions
Preheat oven to 350 degrees F and line a 9x13 baking dish with parchment paper or grease well.
In a medium bowl combine the graham cracker crumbs and melted butter until well combined. Press crumbs into the bottom of the pan firmly in an even layer to form the graham cracker base.
Pour the sweetened condensed milk over the crust.
Sprinkle the chocolate and butterscotch chips on top of the graham cracker crust in an even layer. Sprinkle the nuts and coconut flakes on top.
Press down toppings gently with a fork. Bake for 25-30 minutes or until coconut starts to turn golden brown. Cool completely and cut into small squares.
Cuisine: American
Course: All Desserts
Author: Christy Denney
All Desserts All Recipes Bars Chocolate Coconut Desserts
originally published on Dec 19, 2022 (last updated Dec 18, 2023)
55 comments Leave a comment »
100 of my favorite recipes! This is the family-friendly cookbook for anyone looking to plan quick-and-easy meals and wants a way to bring people together, feasting on food which can only be described as scrumptious.
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55 comments on “Magic Cookie Bars”
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Jen — Reply
1 used 3 C crushed Graham crackers and 1 3/4 C butter. Followed directions, all was great but after baking and cooling, the crust was crumbling! Should I have used more butter?
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Christy Denney — Reply
I’m confused. were you doubling it? Those are different measurements than were listed and are not an exact double amount either if you were doubling.
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ChocoBaker — Reply
Thank you for the pro tip. I learned to make them by pouring the SCM on last, but I kept seeing recipes that said to pour it on the crust, followed by the toppings. Now I know that both ways work! SCM is indeed thick, so I always put it in a Pyrex cup and nuke it a little bit until it thins out. Then it’s much easier to pour. Also thanks for mentioning butterscotch chips—they really enhance the flavor.
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Christy Denney — Reply
Thanks for the tips!
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CJ — Reply
read the debate about if put condensed milk on top of crust or the toppings. Dare I say, I made them using a 3rd option- I put all the nuts and chips on top of the crust, then poured the warmed condensed milk over that as to not get the crust too soggy, and then coconut on the top so that it would get toasted- turned out great
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Christy Denney — Reply
I like it!
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Dana — Reply
Before you begin, drop your unopened can of SCM in a small mixing bowl of very hot water.
Lay crust, layer chips, coconut, nuts. Then lastly, drizzle the can over the top of all ingredients as best you can. Just zig zag thin ribbons of milk. Heating the milk will make it a little thinner and this step will be easier. I make this all the time. It’s the easiest way.
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Mischa Owen — Reply
Thank you so much for sharing your treasured recipes. I refer to your website often and tell all my friends. My mother made this recipe for years! For some reason, I have not made it before. I look forward to baking it for my family. Merry Christmas! Thank you again!
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Christy Denney — Reply
Thank you Mischa!
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Pamela j Giammarco — Reply
I have made these for years exactly how your recipe is written wouldn’t change a thing! they come out perfect! yum yum!!
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Christy Denney — Reply
Thank you!
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Stefanie — Reply
These other comments are cracking me up. How do these people survive?! Great recipe, thanks!
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Becky Morris — Reply
Looks delicious
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Christy Denney — Reply
Thank you!
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Heidi Cauble — Reply
Could you make these in baking cups?
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Christy Denney — Reply
Sure!
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Kathy — Reply
I have been making these for years, although with the original Eagle recipe which only calls for 1 cup of chocolate chips. However, the last few times I’ve made them, I’ve had a very difficult time getting the Eagle milk to flow evenly over the graham crackers. It is so thick. You can’t spread it because the graham crackers will attach to the milk and make a mess. I’d love to hear suggestions for this.
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Barbara Ainsley — Reply
I don’t understand what people are complaining about. The recipe says 1 and 1/2 cup crumbs. The steps are in the correct order.
As for the sweetened condensed milk being hard to spread, I use coco lopez in a recipe and I was told to microwave it for about 15 seconds and stir it. I wonder if that would work here.
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Christy Denney — Reply
It is a little difficult just pour it as evenly as you can and it will bubble up and even out when baking.
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Maureen Lyons — Reply
The recipe says 1/2 cup of crumbs. That can’t be right! Did something get cut off?
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Christy Denney — Reply
Sorry I’m not sure why yours appears that way. It’s definitely 1 and 1/2 cups
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Lisa — Reply
Please fix this recipe post to place the step of poring the sweetened condensed milk from where it is to BEFORE you add the chips, coconut & nuts.
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Rachel — Reply
Should the coconut flakes be sweet or unsweetened? My grandmother used to make these but I cant remember that detail. Also, a good tip is to bake the graham cracker crumb first for 5 mins and then pull it out and I put dulce de leche which I use instead of the condensed milk and I spread it right on top of the graham cracker crust and then press the other ingredients on top. And put it in the fridge for a few hours before cutting them
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Christy Denney — Reply
Thank you! I use sweetened but you can use either
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Jackie — Reply
I really just wanted to comment on the person who said this ruined their Thanksgiving…I occasionally make these over the years…i NEVER follow the same recipe….however I literally just pulled these from the oven and they look just like every other time that i have made them…sooooo..THANK YOU FOR MAKING AN EASY TO FOLLOW GOOD RECIPE!!!
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Christy Denney — Reply
Thank you!
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Patricia — Reply
I made these to take to work and they were a big hit!
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Christy Denney — Reply
Thank you!
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Tamara — Reply
I make them every year. Double layer, condensed milk on top of each layer, crumbs, nuts , coconuts, chocolate chips and condensed milk ,again pecans, coconuts , chocolate chips and again condensed milk , comes out great, 2 cups of each ingredient, and 2 cans of of condensed milk,
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Rita Book — Reply
Thanks for ruining my thanksgiving contribution. The instructions to pour sweetened condensed mill over the whole mixture completely ruin it and the finished product looks nothing like the pictures. I should have known when the instructions said the coconut will be brown when done when according to these instructions the coconut layer is under the pecans which are under the condensed milk so you can’t even see it. It doesn’t add up. The condensed milk has a caramel consistency which doesn’t change at all after baking, completely smothers all the other flavors and when added as a top layer, per these horrible instructions, produces sticky caramel-like chunks nothing like any magic cookie bars I’ve ever had. What is the point of coconut buried in the middle? You definitely used somebody else’s pictures for this recipe. Lesson learned, if you’re trying to choose one recipe among dozens for making something don’t judge it based on the pictures which are probably fake.
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Christy Denney — Reply
Rita. I’m so sorry. I’m not sure what happened but I can tell you that I did take these pictures and they are not fake. I’m sorry yours didn’t turn out.
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Dawn — Reply
Obviously you can’t read and/or follow directions. You are to pour the SCM prior to adding the toppings. Go back, reread and apologize for being disrespectful. Magic Bars have been around forever and the steps are the same while the baker can tweak the ingredients to suit their audience! It’s perfect and dumbyproof!!!
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Trudy m — Reply
Would these be good made a day in advance?
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Christy Denney — Reply
Yes!
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Tazie — Reply
This is the best recipe, made these with my mom over 50yrs ago. You’ve stuck to the tried & true original version. I make these every year before Thanksgiving/ they’re super easy, most of the ingredients you usually have on hand, and it’s loved by all! The best tip I can pass on, eat a bar yourself first, it’ll be the tastiest treat- you deserve it.
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Christy Denney — Reply
Thank you!
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Sharon P — Reply
I always mixed everything together and pressed it into the pan…Crackers go all threw the bar not just a crust. Has always worked for me and family likes it better than a crust
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Christy Denney — Reply
Interesting. I’ll have to try
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Natasha — Reply
I grew up with making it that way as well.. Everything mixed in the bowl first then put u to the baking dish. The can of eagle brand drizzled all over the top of it so it soaked into the bars while cooking. we called it Polka bars or “a cuppa” because it’s a cup of everything.
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Vendy Vrtal — Reply
So I always pour the condensed milk straight on the crust and it always comes out as delicious as it can be. Thank you.
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Debba — Reply
These look and sound delicious! But I really need to make this in a smaller portion. Do I halve the recipe for an 8 x 8 pan? Thanks for any help or suggestions.
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Christy Denney — Reply
Yes, just halve everything
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Tina — Reply
The problem with this recipe is the sweetened condensed milk should go on last. The crust gets way too mushy by putting it directly over the crust. Other than that I think it would be delicious!
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Diane — Reply
Thank You!! The Sweetened Condensed Milk “goes on last”, drizzled completely over the top. 🤷🏻♀️ That’s the way I learned to make these. That’s the way I’ve been making them for over 30 years!! Sooo good 😊
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Rebecca — Reply
I absolutely loved these. They held together perfectly and every single one was consumed within 24 hours. Neighbors were very happy! Used combo of dark and milk chocolate with butterscotch.
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Christy Denney — Reply
Thank you!
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Cynthia Winters — Reply
Is there a nut free substitution I can use for the pecans or could I simply omit them?
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Christy Denney — Reply
just omit them!
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Ashley — Reply
Way too much butter for the crust. I made this twice and both times the bottom came out so wet the bar fell apart – even after cutting back on butter the second time around.
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Christy Denney — Reply
I’m sorry! Did you use 1 1/2 cups crumbs!
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Steve — Reply
you probably didn’t cook it long enough or not enough crumbs may been used. Once the crust has been pressed down, I then put it in the oven for 8-10 minutes by itself , then pull it out and put in the rest of the ingredients and then back in the oven to cook as normally. It always turns out. You may also try putting down foil over your baking dish before entering the ingredients with Pam sprayed on it and follow my tips above. It seems to keep it together and less crumbly. Also, wait a good 20 min to cut it after the oven.
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Jenny murry — Reply
We have always poured the condensed milk on top as the last step.
Seems to keep everything “glued down” on the graham cracker crust.-
Mary — Reply
That’s what I do, too! Works either way. Doesn’t matter, but I agree, keeps the toppings “nailed down!”
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Brenda Fite — Reply
We have always called these “Sugar Plum Squares.” My favorite Dessert at Christmas
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Christy Denney — Reply
So good!
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