Scrumptious Magic Cookie Bars (also known as Hello Dolly Bars and Seven Layer Bars) are loaded with layers of chocolate chips, peanut butter chips, coconut, and walnuts over a buttery graham cracker crust. These tasty treats can be prepped and ready to go into the oven in less than five minutes. I love to take them to potlucks, family reunions and neighborhood socials because I always come home with an empty dish. They also make a beautiful tasty addition to my Christmas cookie trays along with Pecan Snowball Cookies. Peanut Butter Cookies, and Spritz Cookies.
Why this recipe works!
- This recipe is virtually foolproof. There are just a couple of ingredients that are mixed together and rest of the ingredients are layered.
- These 7 layer magic bars are always a hit at parties. As my late mother used to say they go like hotcakes.
- They can be prepared up to two days in advance, covered and stored on the counter at room temperature.
- To me the magic in these cookie bars is just how delicious they taste. Therefore consider yourself warned because they are addicting.
How to make Magic Cookie Bars
Start by mixing the crushed graham crackers with the melted butter. Now press it into a greased casserole dish. Then sprinkle the chocolate chips, peanut butter chips, shredded coconut, and chopped walnuts over the top. Next pour the sweetened condensed milk over the top covering as much as you can. Finally bake for about 30 minutes or until golden brown. Cool the bars completely before cutting.
Recipe hints and helpful tips
- Grease the casserole dish well. These bars are delicious but they are sticky.
- Change it up and substitute butterscotch chips for the peanut butter chips. Or milk chocolate chips for the semi-sweet chocolate chips. Or go hog wild and use a mixture of all the chips and add some toffee bits.
- If desired substitute pecans for the walnuts.
- The bars need to fully cooled before slicing so they don’t fall apart.
- Save yourself a little money and crush your own graham crackers into fine crumbs in a food processor or with a bag and a rolling pin. One sleeve plus two full sheets make about 1 1/2 cups graham cracker crumbs.
- If you have a large crowd you might want to make two batches because they really do go fast. Consider yourself warned.
- Store magic cookie bars in an airtight container at room temperature for about a week.
- Freeze by placing the bars on a baking sheet covered with parchment paper in a single layer without touching. Place it on a level spot in the freezer until fully frozen. This process is known as flash freezing. Then transfer the frozen bars to a sturdy freezer container with parchment paper or wax paper between the layers. Freeze for up to 3 months.
Recipe variations for Magic Cookie Bars
- Lemon – in place of the graham cracker crust mix together lemon cake mix, 1/2 cup melted butter, 1 egg and 1 tablespoon lemon zest. Spoon into prepared casserole and pre-bake for 10 minutes. Remove from the oven and top with white chocolate chips, coconut and almond slivers. Pour sweetened condensed milk over the top and bake for 30 minutes.
- German Chocolate – in place of the graham cracker crust mix together German chocolate cake mix, 1/2 cup melted butter and 1 egg. Spoon into prepared casserole and pre-bake for 10 minutes. Remove from the oven and top with chocolate chips, coconut and chopped pecan. Pour sweetened condensed milk over the top and bake for 30 minutes.
- White Chocolate Macadamia Nut – follow the recipe as directed except substitute white chocolate chips for both chocolate and peanut butter chips and macadamia nuts for the walnuts.
More cookie recipes you will love!
Magic Cookie Bar Recipe
Ingredients
- ½ cup unsalted butter melted
- 1 ½ cup graham cracker crumbs
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter flavored chips
- 1 ½ cups sweetened flaked coconut
- 1 cup chopped walnuts
- 1 can 14 ounces sweetened condensed milk
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray or line the entire dish with parchment paper with an overhang for easy removal.
- In a medium bowl combine melted butter and graham cracker crumbs. Press into bottom of prepared pan. Top with chocolate chips, peanut butter chips, coconut and walnuts in an even layer. Pour the sweetened condensed milk over the top covering as much as you can.
- Bake for 25-30 minutes or until golden brown. Cool the bars completely before cutting.
Notes
- Grease the casserole dish well. These bars are delicious but they are sticky.
- Change it up and substitute butterscotch chips for the peanut butter chips. Or milk chocolate chips for the semi-sweet chocolate chips. Or go hog wild and use a mixture of all the chips and add some toffee bits.
- If desired substitute pecans for the walnuts.
- The bars need to fully cooled before slicing so they don't fall apart.
- Save yourself a little money and crush your own graham crackers into fine crumbs in a food processor or with a bag and a rolling pin. One sleeve plus two full sheets make about 1 1/2 cups graham cracker crumbs.
- If you have a large crowd you might want to make two batches because they really do go fast. Consider yourself warned.
- Store magic cookie bars in an airtight container at room temperature for about a week.
- Freeze by placing the bars on a baking sheet covered with parchment paper in a single layer without touching. Place it on a level spot in the freezer until fully frozen. This process is known as flash freezing. Then transfer the frozen bars to a sturdy freezer container with parchment paper or wax paper between the layers. Freeze for up to 3 months.
Nutrition
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Donna
I’ve always used butterscotch chips, not peanut butter. Would have to try and see.
Lori Scott
I want to
Frankie Pond
Great recipe!
Beth Pierce
Thanks Frankie!!
Kara
I’ve made similar bars with just chocolate chips dozens of times. This was the first time I tried them with half peanut butter chips. Oh my goodness, I am in trouble! So good!
Stephanie
Yum! My grandma used to make something like this and I totally forgot about it, until I tasted these. So Delicious!!
Natalie
I can’t resist homemade magic cookie bars!! I don’t make them often, because I will eat them all.
Susan Martin
Instead of a graham cracker crust I wonder how a short bread cookie crust would taste??? Has anyone tried to switch up the crust?
Beth Pierce
I think that would be delicious!
Michelle
These are my favorite cookies from when i was a kid. i was looking for a version to make and found this recipe and can’t wait to try it soon!
Nicole
I cant explain how awesome these cake bars were. I already had everything in hand but the graham cracker crumbs so i made a quick trip to the store (I was going there anyways) and now I’m in heaven. I have no doubt these will be go-to favorites around here.