Easy Seven Layer Cookie Bars (Magic Bars Recipe)

These easy seven layer cookie bars start with a buttery graham cracker crust and are layered with chocolate chips, butterscotch chips, nuts, coconut and sweetened condensed milk to make a bar that is well, MAGIC! If you have never tried these magic bars, they are so easy to make and bake quickly. The most difficult part is waiting for them to cool before cutting!

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Why You’ll Love These Seven Layer Bars!

These classic dessert bars have been popular since the 1960's, even though they have been called many different names. I have often heard them called Seven Layer Bars or Magic Bars, but have also seen the name Hello Dolly Bars pop up. If you love sweets also try these amazing fudgy brownies- they will not disappoint!

Whichever name you know these amazing treats as, one thing is for certain- they are absolutely delicious! These bars have gooey layers of chocolate, nuts and coconut with condensed milk that bind the bars and make an ooey gooey treat that you can't resist. Trust me they did not last long in my house!

The other thing that you will love about this delicious cookie bar is how easy they are to make! Maybe that is how they got the name magic bars because they are almost too easy! I promise once you make these you will agree they are one of the easiest desserts you will ever make!

• Easy To Make- they layers are really just sprinkled on. It is that easy!
• Make Ahead- these stay fresh for up to 5 days in the fridge but can also be frozen too!
• Adaptable- you can switch up the layers easily. If you do not like nuts or have a nut allergy you can even leave the nuts out all together!
• Perfect Any Time Of Year- while I think many people make these delicious treats around the Christmas season they are perfect year round. Bring these to a summer cook out, a game day party or any time you need a sweet treat!

Looking For Other Easy Dessert Recipes? Try These!

Equipment Needed

13x9 inch casserole dish

parchment paper

Key Ingredients

graham cracker crumbs- are a perfect crust. You can make your own by crushing graham crackers or buy the already ground variety.

butter- unsalted butter binds the crust together.
cinnamon- adds an additional flavor to the crust.
chocolate chips- this dessert is very sweet so I like the contrast of a semi-sweet chocolate chip but use your favorite flavor. Milk chocolate or even white chocolate chips are a great in these gooey bars.
butterscotch chips-these will not melt into the bars like the chocolate chips do but it adds so much flavor.

nuts- I love pecans and walnuts so I add both but feel to use a different type of nut.

coconut-sweetened shredded coconut adds a texture and flavor to the bars.

sweetened condensed milk- this will bind the layers together and give that ooey gooey texture. Do not mistake evaporated milk for condensed milk!

Step-By-Step Instructions

Preheat the oven to 350° F. Line a 13x9 inch casserole dish with parchment paper making the edges a little longer so that you can use that as a handle and lift the bars out to cut.

In a large bowl melt the stick of butter. Add the crushed graham cracker crumbs and cinnamon powder to the melted butter. You can crush these with a rolling pin, meat mallet or use a food processor to make fine crumbs.

Stir well the crumbs will resemble wet sand. Pour the mixture into the bottom of the baking dish and press the graham cracker crumbs into an even layer along the bottom of the prepared pan to form the crust.

Now the easy part of adding the layers. Sprinkle a layer of semi-sweet chocolate chips, followed by the butterscotch chips.

Add the walnuts and pecans for the next layer. Then sprinkle the coconut evenly over the top.

Pour the entire can of sweetened condensed milk over the top as evenly as possible. It doesn't have to be perfect because this will soak into the layers as it bakes.

Pop the bars in the preheated oven for 20-25 minutes. The coconut will be toasted and golden brown while all of the condensed milk will have soaked into the dessert bar to bind the layers together.

Substitutions And Additions

chocolate chips and butterscotch chips- there are so many different types of chips available in the grocery store. You can use peanut butter chips, white chocolate chips or dark chocolate chips.

nuts- I used a combination of walnuts and pecans but you can use which ever is your favorite. Chopped almonds would also work well.

cinnamon- isn't in the original recipe but I add it to graham cracker crust because it adds a great hint of flavor.

graham cracker crumbs- you can use other cookie crumbs for the crust. Biscoff cookies, vanilla wafers or shortbread cookies would all make a great cookie crust.

sweetened condensed milk- there is not a substitute for this that I know of. Remember that condensed milk is very thick which is what binds the layers together. You can not use evaporated milk or any other milk and get the same effect.

Expert Tips

• Use parchment paper to line your baking dish. Not only will parchment make clean up easier, you can make the parchment a little longer so you can use the flaps as handles to easily remove the bars to cut.
• Cool the seven layer cookie bars completely before cutting! Yes it is tempting to dive in as soon as they are out of the oven but these really need to cool to get a clean cut. I even stick them in the refrigerator once the baking dish has cooled because when they are cold they are even easier to cut. Use a sharp knife to make clean cuts.

Storage

The seven layer cookie bars will stay fresh in an airtight container at room temperature for 3-4 days or 5-6 days in the refrigerator.

Freezing- because these bars are so rich I like to freeze a few so I'm not tempted to eat them all at one time! The bars must be completely cool before freezing. Place the bars in a freezer bag or airtight container with a layer of parchment in between to keep them from sticking. Bars will stay fresh in the freezer for up to 2 months. Thaw overnight in the fridge or at room temperature until no longer frozen.