These Seven Layer Magic Bars are made with a graham cracker crust, chocolate chips, nuts, coconut, and sweetened condensed milk—the perfect mix of gooey, crunchy, sweet and salty!
Table of Contents
If you’ve never had Seven Layer Magic Cookie Bars, then get ready for your life to change.
I feel like everyone has a recipe for magic bars from their childhood. You know, those magically delicious, totally irresistible, gooey, caramel-y, chocolate-y slices of goodness?
I will admit, I don’t make Seven Layer Bars often. But when I do they’re gone within hours. Plus, they’re so easy to throw together!
Looking for more delicious bar cookies? Try my Nanaimo Bars, Millionaire Shortbread, or Homemade Brownies!
Ingredients Needed:
This recipe really couldn’t be simpler. Here’s my guide to what you’ll need, but feel free to mix up the types of nuts, baking chips, and cookie crumbs to suit your tastes!
- Butter: you’ll use melted butter to bind the graham cracker crumbs together for the crust.
- Graham Cracker Crumbs: you can buy these already made OR you can crush your own graham crackers in a zip-top bag with the bottom of a glass or a rolling pin.
- Shredded Coconut: I love the added sweetness and texture of shredded coconut in this recipe, but if you aren’t a huge fan feel free to leave it out. Use any “granola”-type mix in its place if you prefer: dried fruit, rice crisp cereal, etc.
- Nuts: hazelnuts and pecans are extra good, since they have their own sweetness, but walnuts or even chopped peanuts are certainly fine to use too.
- Chocolate Chips: I use a mixture of white chocolate and semisweet chocolate, but feel free to use one or the other.
- Sweetened Condensed Milk: sweetened condensed milk is the key to a sweet, chewy, gooey bar cookie. The syrupy sweetness of condensed milk is a must-have!
How to Make Seven Layer Magic Bars
This decadent sweet treat takes a quick 10 minutes to prep! Find the full step by step recipe down in the recipe card.
- Make the crust: In a bowl, mix together butter and graham cracker crumbs until combined. Press the mixture evenly into the bottom of a parchment or foil-lined and greased baking dish.
- Layer the bars: Sprinkle the graham cracker crust evenly with coconut, nuts, chocolate chips, and white chocolate chips.
- Drizzle with sweetened condensed milk — no need to stir!
- Bake: Bake the bars at 350ºF until light golden-brown, then cool completely, slice, and serve.
Seven Layer Magic Bars FAQs
Because they’re usually made up of 7 layers: butter, graham crackers, coconut, nuts, chocolate chips, white chocolate chips, and sweetened condensed milk. The great thing about Seven Layer Bars, though, is that you can totally customize them to your liking. Add other candy and make 8 layer bars, layer on your favorite drizzle and make 9 layer bars, leave out the nuts and make 6 layer bars, you really can’t go wrong!
First thing’s first, let the bars cool completely. The cooler they are, the more set they will be. If you slice into them while they’re too warm, you’ll end up with a gooey, chocolatey mess. Once they’re cooled, just use a sharp knife to cut them into squares! You can also refrigerate them to get even cleaner slices.
Not necessarily, but they will last longer in the fridge. To store your Seven Layer Bars, place them in an airtight container with wax or parchment paper between stacks to prevent sticking. They will keep at room temperature for 4-5 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.
Tips and Notes
- Line the pan. Make sure you line the pan with parchment paper or foil, then spray it with a thin coating of cooking spray. This makes it so much easier to get the bars out after baking.
- Use sweetened condensed milk. Make sure the canned milk you buy is sweetened condensed milk, NOT evaporated milk. They look similar, but are not the same. The thick, syrupy texture and flavor of sweetened condensed milk is what helps the bars hold their shape.
- Chill them first. Although this isn’t totally necessary, chilling the Seven Layer Magic Bars helps them firm up, which translates to easier cutting. Plus, they are scrumptious when cold! (P.S. they’re even pretty great out of the freezer).
Variations
- Use another crust. Any dry, crumbly cookie will do here. Try vanilla wafers, chocolate sandwich cookie halves (you can buy them without the filling for this purpose), or even Biscoff cookies.
- Try other candy. You can go wild here! Use chocolate chunks for a more chocolatey bar or go with smaller chips for a more evenly layered bar. You could do. butterscotch chips, mint chips, toffee bits, broken candy bars, M&Ms, tiny marshmallows, you name it.
- Add a drizzle. These Magic Bars are delicious drizzled with hot fudge, caramel drizzle, or marshmallow sauce.
More Cookie Bars You’ll Love!
Seven Layer Magic Bars
written by Ashley Fehr
Ingredients
- 1/2 cup butter melted
- 2 cups graham cracker crumbs
- 1 cup shredded coconut
- 1 cup chopped nuts I used hazelnuts and pecans
- 1 cup chocolate chips
- 1 cup white chocolate chips
- 1 300ml/14oz can sweetened condensed milk
Instructions
- Preheat oven to 350°F. Line a 9×13 pan with parchment or foil and grease lightly.
- In a medium bowl, combine melted butter and graham cracker crumbs. Press evenly into the bottom of the pan.
- Sprinkle evenly with coconut, nuts, chocolate chips and white chocolate chips, and drizzle with sweetened condensed milk.
- Bake for 23-25 minutes until light golden brown (not too dark at the edges). Let cool completely before slicing.
Nutrition Information
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Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel{Recipe adapted from Eagle Brand Condensed Milk.}
Anne says
These are also fantastic eaten warm in a bowl with a spoon. Use a soup spoon to scoop out some and enjoy! Be careful of the hot chocolate chips. Ask me how I know. 😉
Ashley Fehr says
OOoh I might have to try that!
Suzanne Michaels says
These are crack in our house! We are dairy free so we sub out for vegan butter, vegan white chocolate, we use dark chocolate chips and condensed coconut milk.
Ashley Fehr says
Thanks for sharing those swaps! I’m glad they’re well-loved!
Eileen says
I want to ship these to a friend.How do I pack them?
The Recipe Rebel says
Hi Eileen! I haven’t tried to ship them myself but there are a few tutorials online that can teach you how to pack baked goods to ship.
Aimee says
What can be used as a substitute for nuts?
M Chaney says
How about pieces of pretzels? I would want to try to keep the crunch factor you’d get from the nuts.
The Recipe Rebel says
Great idea!
The Recipe Rebel says
Hi Aimee, you can leave them out to just make 6 layers, or add in more chocolate. Hope you enjoy it!
betty says
Can you freeze this cookie
Ashley Fehr says
Yes, they freeze perfectly!
Eileen says
The magic bars are yummy!I used butterscotch chips instead of white chips.Thanks for a great recipe!
Ashley Fehr says
Thanks Eileen!
Rita says
I also make these with chopped dried apricots instead of choc chips, delish!!!
Ashley Fehr says
Oh yum! Great idea!
Judy says
One Christmas I substituted M&Ms for the chocolate chips, mainly for the colors. Now it’s what my family expects! LOL
Ashley Fehr says
I could definitely go for that!
marcie says
7 layer bars were my favorite sweet treat growing up — you can’t beat the classics! These look incredible Ashley and I need to make some more very soon!
Ashley Fehr says
Thanks Marcie!
Sarah @Whole and Heavenly Oven says
Oh maaaaan I haven’t had a good magic bar in so long it’s ridiculous! These look so gooey and absolutely droolworthy, Ashley! Is it wrong that I’m craving these for breakfast?
Teri Shaw says
I have had these before. My aunt used to make them for Christmas. I could never eat them because I am allergic to chocolate(I know…it is terrible)Then one year she made them with only white chocolate. Oh wow! yum! I have used white chocolate with peanut butter chips and also white chocolate with butterscotch. Both came out great. This year we tried them with nilla wafer crumbs, white chocolate. and strawberry{look for flavored melts in specialty stops)
Ashley Fehr says
Oh yum! All of those combinations sound incredible!
Rachel @ Bakerita says
We make soooo many batches of these at my house for Christmas – they’re so good! We use butterscotch chips instead of white, and always walnuts. Can’t deviate or everyone gets mad 🙂 these are the best!
Susan L says
Just a stray thought, these are also called Hello Dolly Bars. But whatever you call them, this is a great recipe, you can adapt in so many ways and I LOVE recipes like that.
My Mom used to make these (I make them now) and the recipe we both used was from a Centennial Cookbook (1967 for your non-Canadian fans) that came from Elkhorn Women’s Auxiliary.
ColleenB.~Texas says
OMG. I haven’t made these in years and my husband loves these things. Oh, thanks for the memories. Old time favorite.
My recipe I got from a small recipe booklet that was put out by Borden Eagle Brand Sweetened Condensed Milk back in 1981 which was sold for $1.00 called Delicious Desserts Made Easy. Back then you could either send in $1.00 or send in 2 labels from Eagle Brand Milk along with name, address, etc. I still have that little recipe booklet in my cookbook library.
Instead of the graham cracker crumbs go for the chocolate crumbs or get a package of Oreo’s , grind up fine; filling and all and use as crumbs layer.
I think my hubby would be very happy if I made these for him come this weekend.
Enjoy your day.
Debbie says
Do you have any ideas what I could substitute for the nuts (diverticulitis…dang it no nuts) Had this recipe from a long time ago, went to make at Christmas until I remembered the nuts…
Help PLEASE ❤️
The Recipe Rebel says
Hi Debbie! Maybe try crushed up pretzels. Haven’t tried it myself but it might work. If you decide to experiment, I’d love to know how it goes!
Medha @ Whisk & Shout says
These magic bars look so delicious! I love the look of all the layers here 🙂
Ashley Fehr says
Thanks Medha!
Gayle @ Pumpkin 'N Spice says
I feel like I’m the only person that has never had a magic bar, though I have seen them all over the place! I’m not a fan of coconut, which is why I stay away, but my husband would go nuts over these! I should try to make them without the coconut, sounds delicious with those layers!
Ashley Fehr says
That is crazy! You could totally make them without the coconut (but I loooooove coconut!) — just add a few more nuts or something in its place!