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These easy Magic Cookie Bars, also known as Seven Layer Bars or Hello Dolly Bars, have a buttery graham cracker crust layered with sweetened condensed milk, chocolate and butterscotch chips, coconut and walnuts. They take just minutes to assemble before baking into gooey, chewy bars with crisp, golden edges. They’re an easy make-ahead dessert for holidays, parties, potlucks or whenever you need something sweet without a lot of work.
Table of Contents
- Kellie’s Note Seven Layers of Bliss
- Why You’ll Love My Magic Cookie Bars
- Why Are They Called Seven Layer Bars?
- Ingredients For Magic Cookie Bars
- Sweetened Condensed Milk vs. Evaporated Milk
- How to Make Magic Cookie Bars
- Kellie’s Tips for the Best Magic Cookie Bars
- Magic Cookie Bar Variations
- How to Store, Freeze and Make Ahead
- Serving Ideas
- More Easy Dessert Bars
- Magic Cookie Bars Recipe
Kellie’s Note
Seven Layers of Bliss
I’ve been making Magic Cookie Bars for longer than I can even remember. It’s one of my favorite cookies for the holidays but I love making them all year long because they satisfy my sweet craving with just one bite.
You most likely had a Magic Cookie Bar (or several) at a holiday cookie exchange. They also go by the name Hello Dolly Bars and Seven Layer Bars. While they’re a notable cookie exchange recipe, there’s nothing exceptionally Christmas-y about these bars. They’re impossible not to crave on a very random Tuesday. They’re one of my all-time favorite recipes.
Don’t care for coconut? Leave it out. Not a fan of nuts? Leave them out. If you like white chocolate, you can add that in or substitute it for semisweet chips. The sky’s the limit with this easy Magic Bar recipe! Simply layer the ingredients of your choice, bake for about half an hour, and enjoy.
Why You’ll Love My Magic Cookie Bars
- So easy. There’s no mixer, cookie dough or complicated technique. Just make the crust, layer and bake.
- Only 7 ingredients. Everything is easy to find and you may already have most of it in your pantry.
- Loaded with texture. Buttery graham cracker crust, melty chocolate, chewy coconut and crunchy nuts all in one bite.
- Easy to customize. Swap the chocolate, nuts or coconut to make them your own.
- Perfect for making ahead. They store and freeze beautifully, so they’re great for parties, cookie trays and bake sales.
Why Are They Called Seven Layer Bars?
Magic Cookie Bars are also known as Seven Layer Bars or Hello Dolly Bars. The name comes from the seven classic ingredients that make up the recipe:
- Graham cracker crumbs
- Butter
- Sweetened condensed milk
- Chocolate chips
- Butterscotch chips
- Coconut
- Nuts
Technically, the butter and graham crackers are mixed together to make the crust, but they’re traditionally counted separately to create those famous seven layers.
Whatever you call them, they’re the same easy, gooey cookie bars I’ve been making for years.
Ingredients For Magic Cookie Bars
You only need seven simple ingredients. Exact measurements are in the recipe card below.
- Graham cracker crumbs – Store-bought crumbs make this extra easy, or pulse whole graham crackers in a food processor. Gluten-free graham cracker crumbs work, too.
- Butter – Melted butter holds the crust together. I use salted butter, but unsalted works just as well.
- Sweetened condensed milk – The magic ingredient that makes the layers rich, gooey and holds everything together. Don’t substitute evaporated milk.
- Semisweet chocolate chips – My favorite for balancing the sweetness. Milk chocolate, dark chocolate or white chocolate chips also work.
- Butterscotch chips – The classic choice, but peanut butter chips are a really good swap.
- Coconut – I use sweetened flaked coconut. Unsweetened coconut works if you prefer the bars a little less sweet.
- Nuts – Walnuts are my go-to, but pecans are equally delicious.
Sweetened Condensed Milk vs. Evaporated Milk
Make sure you grab sweetened condensed milk, not evaporated milk. The cans look similar, but they’re completely different ingredients.
Sweetened condensed milk is thick, rich and sweet, and it helps hold all those Magic Cookie Bar layers together as they bake. Evaporated milk is much thinner and won’t give you the same gooey, chewy result.
How to Make Magic Cookie Bars
- Prep the pan. Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving a little overhang.
- Make the crust. Stir the graham cracker crumbs and melted butter together until evenly moistened. Press firmly into an even layer in the bottom of the pan.
- Add the condensed milk. Pour the sweetened condensed milk evenly over the crust.
- Layer the toppings. Sprinkle with the chocolate chips, butterscotch chips, coconut and nuts.
- Bake. Bake for 25–30 minutes, until the top is lightly golden.
- Cool completely. Let the bars cool completely before lifting them from the pan and slicing.
Kellie’s Tips for the Best Magic Cookie Bars
- Line the pan with parchment. Leave enough overhang to lift the cooled bars right out of the pan.
- Pack the crust firmly. I use the bottom of a measuring cup or drinking glass to press it into an even layer.
- Spread everything evenly. You want chocolate, butterscotch, coconut and nuts in every bite.
- Watch the color. The bars are ready when the top is lightly golden and the coconut begins to toast.
- Don’t slice them warm. This is the hardest part, but it’s worth the wait. Let the bars cool completely so the layers set and you get clean slices.
- For extra-clean cuts, chill first. Once cooled, refrigerate the pan briefly before slicing if the bars still feel especially gooey.
Magic Cookie Bar Variations
This is one of those recipes that’s really easy to make your own.
- Make them gluten-free. Use your favorite gluten-free graham cracker crumbs.
- Change the chocolate. Try dark chocolate, milk chocolate or white chocolate chips.
- Swap the butterscotch. Peanut butter chips are one of my favorite alternatives.
- Change the nuts. Pecans, walnuts or even macadamia nuts work.
- Skip the nuts. Leave them out entirely for a nut-free version.
- Skip the coconut. Not a coconut fan? Just leave it out.
- Make them less sweet. Use unsweetened coconut and dark chocolate.
How to Store, Freeze and Make Ahead
- Room temperature: Store Magic Cookie Bars in an airtight container for 3–4 days.
- Refrigerator: Keep them refrigerated in an airtight container for up to one week. I actually love the texture when they’re chilled.
- Make ahead: These bars are a great make-ahead dessert. Bake and cool them completely, then store them tightly covered until you’re ready to serve.
- Freezer: Once completely cooled, transfer the bars to an airtight freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before serving.
Serving Ideas
Magic Cookie Bars are rich, so I like to cut them into smaller squares. They’re perfect for holiday cookie trays, potlucks, bake sales, parties or packing up to share with friends.
They’re also fantastic straight from the fridge if you like your bars a little firmer and extra chewy.
More Easy Dessert Bars
- Apple Pie Bars
- The Best Rice Crispy Treats
- Millionaire Shortbread Bars
- Cranberry Bliss Bars
- No-Bake Trail Mix Cereal Bars
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Magic Cookie Bars Recipe
Equipment
- 1 13 x 9 baking pan
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1 14 ounce can sweetened condensed milk
- 2 cups semisweet chocolate chips
- 2/3 cup butterscotch chips
- 1 1/3 cups sweetened flaked coconut
- 1 cup chopped nuts, I used walnuts
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
- Stir together the graham cracker crumbs and melted butter until evenly moistened.
- Press the graham cracker mixture firmly into an even layer in the bottom of the pan.
- Pour the sweetened condensed milk evenly over the crust.
- Sprinkle the chocolate chips and butterscotch chips evenly over the condensed milk.
- Top with the coconut and chopped nuts.
- Bake for 25–30 minutes, or until the top is lightly golden and the coconut begins to toast.
- Cool completely before slicing. Store in an airtight container.
Video
Notes
- Substitutions: Swap semisweet chocolate chips for milk, dark or white chocolate. Peanut butter chips can replace the butterscotch chips. Pecans can be substituted for walnuts. Unsweetened coconut and gluten-free graham cracker crumbs also work.
- Important: Use sweetened condensed milk, not evaporated milk.
- Storage: Store in an airtight container for 3–4 days at room temperature or up to 1 week in the refrigerator.
- Freezing: Freeze completely cooled bars in an airtight freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
- For clean slices: Cool the bars completely before cutting. If they’re still very soft, chill them before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are Magic Cookie Bars the same as Seven Layer Bars?
Yes. Magic Cookie Bars, Seven Layer Bars and Hello Dolly Bars are different names for the same classic layered dessert made with a graham cracker crust, sweetened condensed milk, chocolate, butterscotch, coconut and nuts.
What are the seven layers in Seven Layer Bars?
The traditional seven ingredients are graham cracker crumbs, butter, sweetened condensed milk, chocolate chips, butterscotch chips, coconut and nuts.
Can I use evaporated milk instead of sweetened condensed milk?
No. Sweetened condensed milk is thick and sweet and helps hold the layers together. Evaporated milk is thinner and isn’t a good substitute.
Can I make Magic Cookie Bars without coconut?
Absolutely. Just leave the coconut out. The bars will still bake and hold together.
Can I make Magic Cookie Bars without nuts?
Yes. You can leave the nuts out completely or replace them with a little more chocolate or coconut.
What can I substitute for butterscotch chips?
Peanut butter chips, white chocolate chips or additional chocolate chips all work well.
Why are my Magic Cookie Bars falling apart?
They’re probably still too warm. Magic Cookie Bars are very soft and gooey right out of the oven. Let them cool completely before slicing so the layers have time to set.
How do I know when Magic Cookie Bars are done?
Bake them for about 25–30 minutes, until the top is lightly golden and the coconut begins to toast. Don’t wait for the center to become hard—the bars will continue to set as they cool.
How do you cut Magic Cookie Bars cleanly?
Let them cool completely first. Lift the bars from the pan using the parchment paper and slice them on a cutting board. If they’re still very soft, refrigerate them briefly before cutting.
That clean-slicing advice fills a meaningful competitor gap; Simply Recipes specifically recommends parchment plus chilling when gooey bars are difficult to cut.
Can Magic Cookie Bars be made ahead?
Yes. They’re an excellent make-ahead dessert. Once completely cooled, store them in an airtight container at room temperature for 3–4 days or refrigerate them for up to a week.
Can you freeze Magic Cookie Bars?
Yes. Cool them completely, place them in an airtight freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before serving.
Do Magic Cookie Bars need to be reheated?
No. Magic Cookie Bars are delicious at room temperature or chilled. If they’ve been refrigerated, you can let them sit at room temperature before serving if you prefer a softer texture.
Can I double this Magic Cookie Bars recipe?
Yes, but for the most consistent results, make the doubled recipe in two 9×13-inch pans rather than trying to fit twice the ingredients into one deeper pan.
Can I make Magic Cookie Bars in an air fryer or another appliance?
This recipe is designed for a conventional oven and a 9×13-inch baking pan. For the most reliable texture, browning and set, I recommend baking them in the oven as written.
What should I serve with Magic Cookie Bars?
They’re rich enough to serve completely on their own. Cut them into small squares for cookie trays, dessert boards, bake sales, potlucks and parties.
I just made these Magic Cookie Bars and they are awesome. I have never been a huge fan of butterscotch, but I love these things. So does my family. Very easy to make…and easy to eat. I keep saying I am going t0 freeze the rest, but I hate to put them away! They are still on the counter and disappearing. Thank you Kellie!
Thank you so much!
What size pan would you use for a double batch ?
I would just use two 9×13 pans or a half sheet pan would work, too!
I hate graham crackers. Could I use vanilla wafers or something else?
Vanilla wafers would work very well….as would the chocolate wafers, if you’re a chocolate lover they would be fantastic!
I never make those because they are so fabulous that I’m afraid that I’ll eat the whole pan…yum!
Exactly why I only make them for the holidays and then quickly evict them from my house!
Wow, I haven’t had these in years. Your photos look incredible!
Thanks, Katie! My pictures are definitely improving, it’s definitely a new challenge for me.
I swear my mom used to make bars just like these when I was little (although, I technically still am)! Thanks for the recipe and for reminding me of this treat!
These remind me of when I was little too, but I’m definitely not little anymore.