Magic Cookie Bars

by Sabrina Snyder

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10 Comments

5 from 4 votes
20 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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Magic Cookie Bars are a quick, nostalgic treat with layers of sweetness that bake into soft, chewy, irresistibly gooey bars everyone loves.

The next time that you’re trying to come up with a Dessert for your Christmas or Thanksgiving party, you should try my recipes for Cookie Dough Bars, Homemade Twix Bars, Easy Lemon Bars, or these delicious Magic Cookie Bars.

Sabrina’s Magic Cookie Bars Recipe

Magic Cookie Bars are a unique, delicious dessert that is great for parties and get-togethers. This cookie bar recipe is extremely easy to prep, takes about 30 minutes to bake, and keeps well in the fridge for later. They’re packed with flavor and are highly shareable, which makes them the perfect party food.

Recipe Card

Dinner, then Dessert

Magic Cookie Bars Recipe

Magic Cookie Bars are a quick, nostalgic treat with layers of sweetness that bake into soft, chewy, irresistibly gooey bars everyone loves.
Yield 20 Servings
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
chocolate cookie bar in hand
PrintRate

Ingredients
 

  • 1/2 cup butter , melted
  • 1 1/2 cups  graham cracker crumbs
  • 1 cup walnut , chopped
  • 3/4 cup  semisweet chocolate chips
  • 3/4 cup butterscotch chips
  • 1 1/2 cups flaked coconut , sweetened
  • 1 cup sweetened condensed milk

Instructions

  • Preheat oven to 350 degrees and spray a 9×13 baking pan with baking spray.
  • Mix the melted butter and graham crackers and press into the bottom of the baking pan.
  • Add the chopped nuts, chocolate chips and butterscotch chips.
  • Sprinkle over the sweetened coconut flakes and drizzle over the condensed milk.
  • Bake 25 to 30 minutes.
  • Cool completely before slicing into squares.

Nutrition

Calories: 322kcal | Carbohydrates: 35g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 6mg | Sodium: 218mg | Potassium: 201mg | Fiber: 3g | Sugar: 21g | Vitamin A: 255IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg

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About this Recipe

My recipe is great if this is your first time making bar cookies. The Magic Cookie Bars end up a delicious golden brown with chunks of chocolate, butterscotch, and nuts inside, and the coconut gives them a sweet tang that is a great accent to the other flavor elements. Another great thing about these bars is that they are very customizable, which means that you can easily adjust the add-ins to make the overall flavor of the cookie bars better match the rest of the meal. There are only a few steps to follow, and once they have finished baking all that’s left to do is let them cool on a wire rack for about 20 minutes before you dig in.

What to Pair With

To make these bars even more delicious, serve them up with a side of Homemade Vanilla Ice Cream or topped with Homemade Whipped Cream.

How to Store

  • Serve: You can keep these bars at room temperature for up to 2 days before they get really stale. Make sure you store them in plastic wrap or in an airtight container to keep them moist longer.
  • Store: You can keep your leftovers in the fridge for up to a week before they go bad. You should always let the bars cool down to room temperature before you seal them up and store them to avoid trapping bacteria in with them.
  • Freeze: These bars can last up to 3 months frozen. For best results, layer pieces of parchment paper between the cookies to prevent them from freezing together.

Variations

  • Add-ins: You can use milk chocolate chips, peanut butter chips, white chocolate chips, peanut butter chips, or dark chocolate chips instead of semi-sweet chocolate chips or butterscotch chips. Also, feel free to experiment with various chopped nuts and pretzels to give your cookie bars more of a crunch.

More Delicious Dessert Bars

Cookie Bars collage pin image

These photos were in a previous version of this post

Piece of Magic Cookie Bars
Magic Cookie Bars
Pan of Magic Cookie Bars

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Yummy, thanks for sharing, am one of your silent followers. Love and enjoy baking some of your recipes. Keep sharing.

    Reply

  2. It really helps to lay a piece of parchment paper under the bars so you can lift them out and then cut them on a board when cooled. I also like to use the whole can of sweetened condensed milk to cover the top coconut layer to seal the coconut when it bakes and it keeps them more moist.

    Reply

  8. My mom made these for us when I was growing up, and I now make them for my kids (& hubby) who enjoy them just as much as we did. She called them “Seven Layer Bars”. These are truly scrumptious, and easy to make.

    Reply