Magic cookie bars recipe

Magic cookie bars recipe

Magic cookie bars recipe
nutritional information (per serving)

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nutritional information
Servings: 12 to 24
amount per serving
% Daily Value*
Saturated Fat 12g61%
19 mg6%
249 mg11%
dietary fiber 3g9%
Total sugar 25g
Vitamin C 1 mg4%
Calcium 85 mg7%
Iron 2 mg9%
Potassium 223 mg5%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

These deliciously sweet and delicious bars go by many names; Magic bars, Hello Dolly bars, cookie bars, seven layer bars, the list goes on and on. Whatever you call them doesn't really matter as long as you make them and enjoy them. The magic of these bars comes from the fact that each individual layer melts into a rich, creamy and crunchy dessert dream. Butterscotch and chocolate mingle for a caramel flavor while the coconut adds a crunch and flavor and the graham cracker crust makes the perfect plate for all the remaining layers.

Not only are these bars delicious, they are also very easy to make and can be customized in size and shape to your liking. For example, you could buy individual cupcake molds and use them to make small, one-person-sized magic bars that would be the perfect addition to your Christmas cookie gift box or to bring to the annual cookie swap. These cookie bars are indeed sweet and quite rich, but you can cut them into small squares to feed a large crowd. Since there's a large batch of chocolate and butterscotch, you can prepare these before the party, let them cool, slice, and then store them in an airtight container without worrying that they'll dry out or go stale quickly.

However you decide to enjoy these bars is entirely up to you and is sure to be unforgettable.

“I loved how easy and straightforward this recipe was. Once you've gathered the ingredients, it doesn't take long to prepare them. I love the addition of butterscotch chips and coconut for the sweetness, along with the bittersweet chocolate. Your whole family will love these treats.” Treats!” – Tracy Wilk

  • 8th tablespoon (1/2 cup) unsalted butter, melted and slightly cooled, more for the pan

  • 24 Graham crackers

  • 2 tablespoon packed up light brown sugar

  • 1 (14-ounce) can sweetened condensed milk

  • 10 ounces finely chopped dark chocolate, divided

  • 1 Cup butterscotch chips, divided

  • 1 1/4 cups rough chopped pecans, divided

  • 2 cups unsweetened coconut flakes

  • 2 teaspoon flaky sea saltlike Maldon, for garnish

  1. Gather the ingredients.

    The Spruce Eats / Abbey Littlejohn

  2. Place a wire rack in the center of the oven and heat to 350 F. Line a 13″ x 9″ baking dish with parchment paper, leaving the parchment overhanging the two longest sides. Grease generously with butter.

    The Spruce Eats / Abbey Littlejohn

  3. Using a food processor, grind the graham cracker into a semi-fine meal.

    The Spruce Eats / Abbey Littlejohn

  4. Add the brown sugar and mix several times.

    The Spruce Eats / Abbey Littlejohn

  5. With the processor running, slowly add the 1/2 cup butter until well combined.

    The Spruce Eats / Abbey Littlejohn

  6. Pour the graham cracker mixture into the prepared pan and press firmly to form an even crust on the bottom.

    The Spruce Eats / Abbey Littlejohn

  7. Pour the sweetened condensed milk over the crust and smooth evenly with a silicone spatula.

    The Spruce Eats / Abbey Littlejohn

  8. Sprinkle half the chopped chocolate, half the butterscotch chips, and half the pecans evenly over the condensed milk.

    The Spruce Eats / Abbey Littlejohn

  9. Sprinkle the coconut flakes evenly over the mixture.

    The Spruce Eats / Abbey Littlejohn

  10. Sprinkle the remaining chocolate, butterscotch, and nuts evenly over the coconut.

    The Spruce Eats / Abbey Littlejohn

  11. Sprinkle the flaky sea salt evenly over the mixture.

    The Spruce Eats / Abbey Littlejohn

  12. Bake for 28 to 32 minutes or until topping is lightly golden brown.

    The Spruce Eats / Abbey Littlejohn

  13. Remove from the oven and let cool on a wire rack for about 15 minutes.

    The Spruce Eats / Abbey Littlejohn

  14. Lift the bars out of the casserole dish using the excess parchment paper. Cut into equal pieces, 12 to 24 bars depending on your preference, and serve.

    The Spruce Eats / Abbey Littlejohn


When cutting the bars, be sure to have paper towels or a clean kitchen towel nearby. Be sure to use the knife to wipe any chocolate or chocolate chips off the bars before each cut. This creates clean, pleasing squares.

recipe variations

  • If you don't prefer to enjoy these cookie bars with a graham cracker crust, try a pretzel crust or a chocolate sandwich cookie crust for even more chocolate flavor.
  • Instead of pecans, you can use macadamia nuts, toasted hazelnuts, or granola.
  • Or something like dried cranberries or blueberries could be a delicious addition if you like to mix chocolate and tart fruit.

How to store and reheat it

Expect these magical cookie bars to stay fresh for at least five days, probably longer.

Although not recommended, you can freeze these cookie bars and reheat them in the microwave for about 15-20 seconds to bring them back to life. Just be careful not to burn the chocolate when heating it up in the microwave. Alternatively, you can place them frozen in a 350 F oven for about 4 minutes.

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