Magic Cookie Bars
Magic cookie bars (or 7 layer bars) are gooey layered bars with a graham cracker crust with layers of sweetened condensed milk, chocolate chips, shredded coconut, and toasted pecans, baked until golden brown. They’re chewy, chocolatey, and seriously addictive. Perfect for potlucks, bake sales, and holiday treats. Bake at 350°F for 25 minutes, makes 24 bars using simple ingredients.
My best friend introduced me to these ages ago! She called them “Holly Dollies” and we’ve been making them ever since. They are like brownies but with 7 layers of yumminess.
They’re also called 7 Layer Bars even though there are technically only 6 layers. Starting with a graham cracker crust, then topped with coconut, chocolate chips, pecans, and sweetened condensed milk. Bake them until gooey and delicious!
The original recipe uses butterscotch chips for that additional flavor but I use semi-sweet and dark chocolate instead. That’s the beauty of these, you can add what you like.
Plus they are easier than individual cookies. Just layer everything in a pan and bake!
More Easy Bar Recipes
- Peanut Butter Cornflake Bars – No-bake and crunchy
- Frosted Sugar Cookie Bars – Soft sugar cookies with frosting
- Chocolate Chip Cheesecake Bars – Creamy cheesecake layer
- Cherry Pie Bars – Like cherry pie in bar form
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Graham Cracker Crumbs – Crush your own or buy them already done. You can substitute your favorite cookie like Nilla wafers too!
- Sweetened Condensed Milk – This is NOT evaporated milk so make sure you have the right one. Sweetened condensed milk is thick, sweet, and holds everything together.
- Chocolate Chips – Use a combination of semi-sweet and dark chocolate. You can also add milk chocolate if you prefer.
- Shredded Coconut – Use sweetened shredded coconut. The sweetened coconut shreds will make everything super sweet. Flaked coconut works too.
- Pecans – Toast the pecans for more flavor and crunch. Walnuts or almonds substitute fine.
For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.
How To Make Magic Cookie Bars
- Preheat oven to 350°F. Line a 9×13 inch baking pan with parchment paper or spray with cooking spray.
- Mix graham cracker crumbs and melted butter in a bowl until combined.
- Press into an even layer in the bottom of the prepared pan. Press down firmly with a spatula.
- Layer shredded coconut over the crust in an even layer.
- Sprinkle chocolate chips and chopped pecans over the coconut. Pour sweetened condensed milk evenly over the top, making sure to drizzle over the edges. This holds everything together!
- Bake for 25 minutes until the edges turn golden brown and the coconut is lightly toasted. Cool completely before slicing. This is important because they’re too gooey to cut when warm!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Room Temperature: Store in an airtight container for up to 5 days. No need to refrigerate unless you live somewhere hot or humid because they will start to melt and get sticky.
Refrigerator: Cool them a little faster by sticking them in the fridge for about 15 minutes. They firm up nicely when cold! But, you don’t want to leave them in there because they can get sticky and chewy.
Freezer: Wrap individual bars and freeze for up to 2 months. Place parchment paper between layers when stacking so they don’t stick together. Thaw in the fridge so they don’t sweat.
Cutting: Wait until completely cool before slicing for clean cuts. Use a sharp knife and chop down in one motion. Don’t drag through the gooey layers. It’s also helpful to use a strong plastic knife if you have one.
Variations
- Chocolate Crust: Use chocolate graham crackers instead of plain for extra chocolate flavor.
- Butterscotch: Replace half the chocolate chips with butterscotch chips for the traditional 7 Layer Bar recipe.
- Pretzel Crust: Use crushed pretzels instead of graham crackers for salty-sweet combo.
- Different Nuts: Try almonds, walnuts, or cashews instead of pecans.
- Toffee Addition: Add toffee bits or crushed toffee candy bars for extra crunch.
- Peanut Butter: Add peanut butter chips along with chocolate chips.
- Sea Salt: Sprinkle flaky sea salt on top right after removing from oven. I love to do this because it balances out the sweetness a bit.
Frequently Asked Questions
Some say it’s the 7 layers (even though there are really 6), or the 7 flavors. They’re also called Hello Dollies, Holly Dolly Bars, or Seven Layer Bars!
Sweetened condensed milk is thick, sweet, and sticky. Evaporated milk is thin and unsweetened. You NEED sweetened condensed milk for this recipe!
Yes! Make up to 2 days ahead and store at room temperature in an airtight container.
Wait until completely cool. Use a sharp knife and chop down in one motion instead of dragging through the layers. Clean the knife between cuts. You can also use a sturdy plastic knife since the chocolate won’t stick to it that much.
Yes! Freeze for up to 2 months. Place parchment paper between layers when stacking.
Pouring it over everything holds the toppings together and gives the pecans a candied coating. Some recipes do it differently but I found that pouring it over the top keeps the coconut and nuts from falling off after you bake them.
Absolutely! Chocolate graham crackers make the crust extra chocolatey.
Recipe Tips & Tricks
- Line the pan with parchment paper for easy removal. Life-changing trick!
- Press graham cracker crust down firmly with a spatula. This prevents crumbling.
- One-pan shortcut: Melt butter in the pan in the oven, add crumbs, stir, and press. Be careful – the pan is hot!
- Drizzle sweetened condensed milk evenly over everything, including the edges.
- Toast pecans before adding for deeper, richer flavor.
- Bake until edges are golden brown and coconut is lightly toasted.
- Cool completely before cutting. They’re too gooey when warm!
- Refrigerate to cool faster and firm them up for cleaner cuts.
- Use a sharp knife and chop down in one motion. Don’t drag through the layers.
- Sprinkle sea salt on top right after baking for sweet-salty contrast.
This magic cookie bars recipe is the perfect easy dessert for feeding a crowd! Make them for your next gathering and watch them disappear.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Magic Cookie Bars Recipe
Ingredients
- 2 cups graham cracker crumbs
- ¾ cup unsalted butter melted
- 2 cups sweetened shredded coconut
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate chips
- 14 ounces sweetened condensed milk
- 1 cup pecans toasted, chopped
- 1 teaspoon flaky sea salt
Instructions
- Preheat oven to 350F. Grab a 9×13 baking dish and line with parchment paper or cooking spray.
- In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.
- Press into an even layer in the bottom of the prepared baking sheet.
- Top with coconut, both kinds of chocolate chips, and toasted pecans.
- Top the whole thing with the sweetened condensed milk.
- Bake for 25 minutes or until the edges start to brown.
- Remove from the oven and let cool completely before slicing.
Notes
- Line the pan with parchment paper for easy removal. Life-changing trick!
- Press graham cracker crust down firmly with a spatula. This prevents crumbling.
- One-pan shortcut: Melt butter in the pan in the oven, add crumbs, stir, and press. Be careful – the pan is hot!
- Drizzle sweetened condensed milk evenly over everything, including the edges.
- Toast pecans before adding for deeper, richer flavor.
- Bake until edges are golden brown and coconut is lightly toasted.
- Cool completely before cutting. They’re too gooey when warm!
- Refrigerate to cool faster and firm them up for cleaner cuts.
- Use a sharp knife and chop down in one motion. Don’t drag through the layers.
- Sprinkle sea salt on top right after baking for sweet & salty contrast.
Nutrition
Monday Christmas Cookie Recipes
- Almond Joy Cookies from Cheese Curd in Paradise
- British Brandy Snaps from Art of Natural Living
- Chewy Gingerdoodles from Blogghetti
- Chocolate Mint Thumbprints from Sweet Beginnings
- Chocolate Peppermint Stuffed Cookies from Family Around the Table
- Confetti Sprinkle Cookies from Shockingly Delicious
- Easy Peanut Butter Cookies from A Kitchen Hoor’s Adventures
- M&M Santa Cookies from Kathryn’s Kitchen Blog
- Eggnog Cookies from Devour Dinner
- Gingerbread Cookies from Jen around the world
- Lemon Drop Cookies from Take Two Tapas
- Molasses Cookies from A Day in the Life on the Farm
- Mulled Cider Spiced Brown Sugar Cookies from The Spiffy Cookie
- Old Fashioned Spritz Cookies from An Affair from the Heart
- Orange-Scented Alfajores from Karen’s Kitchen Stories
- Peanut Butter Oatmeal Cookies with Grape Nuts from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Quick Maple Oatmeal Cookies from Christmas Tree Lane
- Salted Caramel Fudge Drops from Jolene’s Recipe Journal
- Santa Hat Red Velvet Mini Cookie Cups from Magical Ingredients
- Slice and Bake Butter Pecan Cookies from Hezzi-D’s Books and Cooks
- Spiced Christmas Cookies from Daily Dish Recipes
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
