7-Layer Magic Bar Recipe

Top down view of seven layer magic bars cut into square pieces on a rectangle, wooden cutting board sitting on a royal blue surface. There is a blue linen, blue rimmed plates with a floral design in the center, and serving dishes with chocolate chips, coconut flakes, and pecans surrounding the cutting board.

3.80 — Votes 5 votes

7-Layer Magic Bar Recipe

These EASY cookie bars are truly magical: a can of condensed milk holds it all together. My recipe is really flexible, too! If you don’t like nuts, or coconut, or even dark chocolate, I’ve got tips for how to adjust to your liking.

Prep Time10

Cook Time30

Chill Time30

Total Time1 10

Course: Dessert

Cuisine: American

Servings: Servings

Author: Cassy Joy Garcia

Ingredients

16 ounces graham crackers processed into crumbs
½ cup butter melted
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup pecan pieces
1 cup coconut flakes unsweetened
1, 14-ounce can sweetened condensed milk

Instructions

Preheat the oven to 350°F and line a 9x13 pan with parchment paper.
Make the graham cracker crust by processing together the graham cracker crumbs and butter, then press the crust into the bottom of the 9x13 pan.
Sprinkle the toppings (chocolate + white chocolate chips, pecans, and coconut flakes) on top of the crust.
Pour the sweetened condensed milk over top of the toppings.
Bake the cookie bars for 25-30 minutes until lightly browned.
Let the cookie bars cool, then transfer them to the fridge for 30 minutes to set.
Slice, serve, and enjoy!

Notes

Freeze your cookie bars either individually or whole (still in the pan) for up to 3 months. To thaw, either set the pan in the fridge to slowly thaw overnight or thaw an individual magic cookie bar in the fridge overnight or on the counter for an hour or so.

Nutrition