These Magic Cookie Bars are a nostalgic, crowd-pleasing treat that’s incredibly easy to make at home. I love preparing them for potlucks, special occasions, or simply to enjoy with the family after dinner. This budget-friendly recipe offers the perfect balance of flavors and textures—you just might want to make an extra batch because they disappear fast!
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The crunchy graham cracker crust and the gooey, chocolatey center are the perfect contrast. I love the subtle coconut and butterscotch flavors, too. They keep these magic layer bars from becoming too rich.
If you like coconut dessert recipes, you will love White Chocolate Coconut Cookies and Upside Down Fruit Cocktail Cake with Coconut.
Why You’ll Love This Magic Cookie Bar Recipe
- Classic dessert recipe: Also known as seven-layer bars, these coconut magic cookie bars are a popular treat that everyone loves.
- Easy to make: Even if you’re not an avid baker, these magic bars come together effortlessly.
- Ready in 35 minutes: This magic bars recipe takes just 35 minutes from start to finish, making it perfect for quick desserts or last-minute gatherings.
Ingredients
These are the components needed for each layer of these magic bars with coconut. They are affordable and easy to find in the baking aisle of your local grocery store.
- Cinnamon graham cracker crumbs: I like the crunchy cinnamon sugar texture, but you can use honey graham crackers instead.
- Butter: Salted butter helps to balance the sweetness of the magic bars. There’s no need to soften it, as it will be melted and added to the graham cracker crumbs to form the bottom layer.
- Chocolate chips: Semi-sweet is my favorite variety for this recipe, but milk or dark chocolate chips work great, too.
- Butterscotch chips: A classic flavor in 7-layer bars is butterscotch. The chips melt easily and mix well with the chocolate.
- Pecans: I love the crunchy texture of the chopped pecans. Feel free to use walnuts instead if you’d like.
- Shredded coconut: Be sure to use sweetened shredded coconut for the best flavor. I also love the chewy texture that coconut adds to these bars.
- Sweetened condensed milk: Another key ingredient is condensed milk. It adds a gooey texture in the center. Use Eagle condensed milk to make Eagle brand magic cookie bars.
- Sea salt: A sprinkle of sea salt ties all the flavors together perfectly.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- White chocolate and peanut butter: Swap the semi-sweet chocolate chips and butterscotch chips for white chocolate chips and peanut butter chips for a fun version.
- Extra chocolate: Use extra chocolate chips and skip the butterscotch for an ultimate chocolate twist.
- Oreos and marshmallows: Use Oreos instead of graham crackers, and add mini marshmallows for a tasty treat.
How to Make Magic Bars
To get started, preheat your oven to 350°F. Then, generously spray a 9x13-inch baking dish with nonstick cooking spray (this includes the sides as well). The rest of it is super easy!
Step 1: Make the graham cracker layer. Combine the crushed graham crackers with the melted butter.
Step 2: Add it to the pan. Spread the graham cracker mixture into the prepared baking dish and press it down firmly and evenly.
Step 3: Layer the chips, nuts, and coconut. Sprinkle the chocolate and butterscotch chips evenly over the crust. Follow this with the pecans and shredded coconut.
Step 4: Add the condensed milk and salt. Pour the sweetened condensed milk evenly over the top and sprinkle with sea salt.
Step 5: Bake. Put it in the oven and bake for about 20 minutes or until the edges are golden.
Step 6: Cool and slice. Allow the magic bars to cool and then slice them into 12 squares. Enjoy!
⭐ Hint: Slice the magic bars into whatever size you like, even minis!
If you love bar dessert recipes like this, you may also enjoy these Butterscotch Caramel Cashew Bars.
Storage Directions
- Storing: Place the bars in an airtight container for 1-2 days at room temperature or up to 1 week in the refrigerator. Wrap the magic bars tightly in foil or plastic wrap and place them in a freezer bag. Freeze them for up to 3 months.
- Make Ahead: Prepare, bake, and cool your coconut cookie bars and store them in the refrigerator for up to 24 hours before serving them.
Serving Suggestions
- Serve one of these magic bars with a scoop of Reese’s Peanut Butter Cup Ice Cream or Brownie Ice Cream with Caramel.
- This recipe for magic bars is the perfect dessert to enjoy after an easy dinner like Old Fashioned Chicken and Rice Casserole or Pork Stew.
- Make a cup of hot chocolate using Hot Chocolate Truffles and pair it with these bars.
Recipe Tips
- Try parchment paper: Line the baking dish with parchment paper so you can easily lift the bars out for slicing.
- Avoid overbaking: It’s fine if the bars are slightly soft in the center. Overbaking can make them dry and crumbly.
- Don’t slice while hot: Allow the magic coconut bars to cool and set completely before slicing to prevent them from falling apart.
Recipe FAQs
Of course! You can also replace them with more chocolate chips if you’d like.
Yes. Use plant-based butter, dairy-free chocolate, and butterscotch chips, and sweetened condensed coconut milk. Check labels to ensure all of the other ingredients are dairy-free as well.
They may need more time in the oven to bake. The edges will be golden and the middle slightly jiggly when they’re ready.
More Delicious Bar Dessert Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Magic Cookie Bars
Equipment
- 9x13” casserole dish
- nonstick spray
- spatula or spoon
Ingredients
- 1 ⅔ cup cinnamon graham cracker crumbs
- ¾ cup salted butter melted
- 1 ¼ cup mini semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup chopped pecans
- 1 cup sweetened coconut shreds
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon sea salt
Instructions
- Preheat your oven to 350°F and spray the sides and bottom of a 9x13 baking dish with non-stick spray.
- In a large bowl, combine graham cracker crumbs with butter until all the crumbs are saturated and form a dough-like consistency. Press the dough into the baking dish to form an even layer. Use the flat bottom of a measuring cup to press it down firmly.
- Layer the chocolate chips, butterscotch chips, nuts, and coconut over the crust in even layers. (Note: Each ingredient will not cover the whole crust, that’s ok! They will melt together.)
- Drizzle the sweetened condensed milk over the top and then spread it over the whole top of the whole dish with a spatula or spoon. Then sprinkle lightly with sea salt.
- Bake for 20 minutes uncovered or until the edges are golden brown and the center is hot with candy melted.
- Cool completely and then cut into 12 even squares to serve. You can also cut them smaller for bite size treats!
Notes
- Try parchment paper: Line the baking dish with parchment paper so you can easily lift the bars out for slicing.
- Avoid overbaking: It’s fine if the bars are slightly soft in the center. Overbaking can make them dry and crumbly.
- Don’t slice while hot: Allow the magic coconut bars to cool and set completely before slicing to prevent them from falling apart.
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