Magic Cookie Bars (7 Layer Bars)
Magic cookie bars (also known as 7 Layer Bars) are one of my all time favorite dessert bars and it is no surprise since I also love Almond Joy and Mounds bars. Graham cracker crust, sweetened condensed milk, topped with coconut, chocolate and butterscotch, and occasionally some nuts, makes this dessert bar a sweet treat for the holiday season.
Each year Christmas our family has a cookie bake day with us girls coming together to just have a fun-filled day of baking and making our favorite Christmas recipes. This one is always my pick and we end up making two batches of it due to its popularity in our family. Generally each of us does our favorite recipes and sometimes we even bring new recipes to try, but we always make sure to have our traditional favorites! My sister, Jessica, loves crunchy brownie bars, so she is always in charge of making those.
Give these magical bars a try if you love coconut and chocolate but be warned, these are very addictive and you plus those you share these with will be coming back for more!
Equipment & Tools
Casserole Dish: A 9-inch x 13-inch casserole dish will be used to make this.
Parchment Paper: Using parchment paper will help make removing the bars from the pan easier.
Bowl: A microwave-safe small bowl or cup will be needed to warm the sweetened condensed milk to make it easier to evenly spread it over the crust.
Spatula: Using a spatula to spread the sweetened condensed milk makes it easier to ensure even distribution.
Knife: To cut the bars you’ll need a sharp knife. I love using a pizza blade because it makes it easier to cut all the way across and make even cuts so the bars are uniform.
Ingredients Needed
Graham Crackers: Graham crackers make up the crust of the magic cookie bars.
Butter: Butter helps hold the graham cracker together to form the crust. Salted or unsalted butter will work in this recipe.
Topping
Sweetened Condensed Milk: This will add sweetness to the bars as well as help keep the topping together.
Coconut: We will be using shredded coconut to top the bars with, both sweetened and unsweetened coconut works for this recipe. Unsweetened coconut is great if you find the bars to be a bit too sweet or just looking to reduce the sugar content.
Chocolate Chips: I like to use semi-sweet chocolate chips but milk chocolate or dark chocolate chips would also be great choices. Mixing chocolates would also be great to give different flavors.
Butterscotch Chips: Butterscotch brings a different depth to the magic cookie bars aside from the chocolate and coconut. If you aren’t a fan of butterscotch, try substituting with a baking chip you do like or just simply add additional chocolate chips.
Nuts: Adding nuts is optional but I find it just add another depth of flavor. Walnuts or almonds are great options in this recipe.
How to Make Magic Cookie Bars
Preheat: Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius and prepare a 9 x 13 pan with parchment paper.
Crust: Place the graham crackers into a food processor and pulse a few times until you get a sandy consistency and most of the big pieces are broken up. You may also use a bag and a rolling pin to smash into pieces. Mix with melted butter, press into prepared pan.
Heat Milk: Place the sweetened condensed milk into a microwave-safe container and microwave for 30 seconds or so, this is to make it more runny which will be easier to pour over the crust evenly and spread out with a spatula.
Next part is personal preference as well as the amounts of the coconut, chips and nuts can vary to preference. Amounts shown is the starting base. Recipe pictures were made with method 2.
Method 1
This method makes a bar that will have less mess while eating because the sweetened condensed milk will help keep the topping together.
Mix Topping: To the sweetened condensed milk, add the coconut, chocolate chips, butterscotch chips, and nuts.
Assemble: Pour the topping mixture evenly over the crust, use a spatula to distribute / even the topping out.
Method 2
This method makes a bar that will look nicer but may be a bit messier to eat since the topping won’t be as held together by the sweetened condensed milk as in the first method. Although, the bars tend to look nicer in this method, in my opinion.
Layer: Spread the condensed milk over the crust, using a spatula to spread evenly.
Add Topping: Top with shredded coconut, chocolate chips, butterscotch chips, and nuts. Pressing it all down slightly into the sweetened condensed milk will help adhere it better and make it less likely to fall off later.
Bake & Cut
Bake: Bake in the oven for 25 – 30 mins or until the edges begin to brown and the top is lightly toasted.
Cool & Cut: Remove and let cool completely. Cut into bars with a sharp knife or a pizza cutter works great for this.
Storage: Place bars into an airtight container at room temperature for up to 2 weeks or into the freezer for up to 3 months.
FAQ’s
Magic Cookie Bars
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- 9×13 Casserole Dish
- Parchment paper
- Bowl , microwave-safe
- Spatula
- Knife or Pizza Blade
Ingredients
Crust
- 2½ cups Graham crackers , crushed (about 3 sleeves)
- ¾ cup Salted butter (or unsalted)
Topping
- 1½ (14 oz) cans Sweetened condensed milk , warmed
- 1½ cups Shredded coconut , sweetened or unsweetened (can use a mix or all of one kind)
- 1½ cups Semi-sweet chocolate chips
- ½ cup Butterscotch chips
- 1 cup Nuts , chopped (optional)
Instructions
- Preheat oven to 350℉ / 175℃ and prepare 9 x 13 pan with parchment paper.
- Place 2½ cups Graham crackers into a food processor and pulse a few times until you get a sandy consistency and most of the big pieces are broken up. You may also use a bag and a rolling pin to smash into pieces.
- Mix the graham crackers with ¾ cup Salted butter, melted, press into prepared pan.
- Place the 1½ (14 oz) cans Sweetened condensed milk into a microwave-safe container and microwave for 30 seconds or so to make it more runny.
- Note: Next part is personal preference as well as the amounts of the coconut, chips and nuts can vary to preference. Amounts shown is the starting base.
METHOD 1 (Less mess while eating):
- Mix 1½ cups Shredded coconut, 1½ cups Semi-sweet chocolate chips, ½ cup Butterscotch chips, and 1 cup Nuts with the sweetened condensed milk and stir all together until evenly coated.
- Pour over the crust, use a spatula to distribute / even the topping out.
METHOD 2 (looks nicer but can be messier):
- Spread the condensed milk over the crust, using a spatula to spread evenly.
- Top with 1½ cups Shredded coconut, 1½ cups Semi-sweet chocolate chips, ½ cup Butterscotch chips, and 1 cup Nuts. Pressing it all down slightly into the sweetened condensed milk will help adhere it better and make it less likely to fall off later.
Bake & Cut
- Bake in the oven for 25 – 30 mins or until the edges begin to brown and the top is lightly toasted.
- Remove and let cool completely. Cut into bars with a sharp knife or a pizza cutter works great for this.
Storage
- Place bars into an airtight container at room temperature for up to 2 weeks or into the freezer for up to 3 months.
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