Magic cookie bars are a favorite for any occasion.
Sweetened condensed milk is drizzled over a buttery graham cracker crust, chocolate chips for an easy anytime treat.
Ingredients in Magic Cookie Bars
This magic cookie bars recipe (AKA 7-Layer Bars or Hello Dolly Bars) is a retro recipe created around 1968. They’re sweet and a little chewy!
- Crust – Butter and graham cracker crumbs are pressed into the bottom of the pan. So easy!
- Sweetened Condensed Milk – Condensed milk is the ‘glue’ that holds everything together.
- Coconut – Use either sweetened or unsweetened flaked coconut.
- Nuts – I most often use pecans but walnuts, peanuts, or almonds work as well.
- Chips – I use either all chocolate chips or a combination of butterscotch chips, peanut butter chips, or white chocolate chips.
How to Make Magic Cookie Bars
These magic bars couldn’t be easier to make.
- Press the graham cracker mixture into a 9×13-inch baking pan.
- Pour sweetened condensed milk evenly over the top of the crust.
- Sprinkle coconut, pecans, butterscotch, and chocolate chips over the top and bake.
Storing Magic Cookie Bars
Store the magic cookie bars in an airtight container at room temperature for a few days or in the refrigerator for up to one week.
Keep them tightly wrapped in the freezer for up to 3 months.
More Bars We Love
Did you love these Magic Cookie Bars? Be sure to leave a rating and a comment below!
Magic Cookie Bars
Equipment
Ingredients
- 2 cups graham cracker crumbs
- ¾ cup unsalted butter melted
- 14 ounces sweetened condensed milk
- 1 ⅓ cups flaked coconut sweetened or unsweetened
- 1 ⅓ cups chopped pecans
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips or additional chocolate chips
Instructions
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Preheat the oven to 350°F. Line a 9×13-inch baking dish or pan with parchment paper (optional but recommended).
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Combine graham crumbs and melted butter in a small bowl. Press into the bottom of the baking dish.
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Pour the sweetened condensed milk over the graham crumb crust.
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Sprinkle with coconut, pecans, butterscotch chips, and chocolate chips. Press gently.
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Bake for 25-30 minutes or until lightly browned.
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Cool completely. Cut into 24 bars.
Notes
- Melt the butter in the pan you’ll be baking in by placing it in the oven while it preheats. Stir the crumbs and butter right in the pan. This makes fewer dishes to wash.
- Option: line the pan with parchment or foil. This makes the bars extra easy to lift out and cut after baking (plus quick cleanup).
- To save time, purchase chopped pecans.
- This can be made with any combination of chocolate chips. Semi-sweet balances out the sweetness.
- Ensure the bars are chilled before cutting.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cookies, Dessert, Snack
Cuisine American
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Sooooo good
My mom used to make these growing up and called them “Hello Dollies”. We also sprinkled the chocolate chips, coconut and nuts on top if the crust, then drizzled the sweetened condensed milk over everything. I still enjoy making them for potlucks or to take to other gatherings. They are always a hit!
I have been making these for years for my own children and now for the Grands or even my Knitting Group. A found that a 20 year old boy can put away two batches in four days. We call them Chippie Dippies or when they first came out they were called 7 Layer Cookies. I double the crust as I think it gives a better base and I keep them in the fridge. They are easy and what is not to like about them.
I like the name Chippie Dippies! :) Thanks for sharing your tips.
A great after school snack with a glass of milk for hungry kids, especially boys. :)
I used to make these for the kids to take to school on their birthdays as treats for the class. I use chocolate chips and replace the nuts with mini m&m’s. The kids call them “Magic Rainbow Cookie Bars”
That sounds so fun, Helen!
Do you recommend sweetened or unsweetened flaked coconut? I am leaning towards unsweetened because I’m worried the bars will be too sweet with sweetened coconut, but on the other hand I don’t want them to end up not sweet enough. What kind of coconut do you use when you make these? Thanks!
Hi Erica, any variety of coconut will work, so use whatever you prefer!
My husband makes these all the time. Almost a staple around our house. DELICIOUS
My family does not like coconut. Could oatmeal be used instead?
I haven’t tried it so I can’t say for sure Shirley. If you try it I would love to hear how it turns out!
My husband makes these for us all the time. THEY ARE OUTSTANDING!!! The only thing slightly better is the Death by Chocolate cookie bars. We keep them in the fridge and they are soooooo good.
That sounds amazing! So glad you are enjoying this recipe.
My husband made these yesterday and they were delicious! He was a little disappointed because the graham cracker crumbs didn’t stick together as much as he would have liked. I thought the bottom could have been a little firmer but it was still yummy. Any suggestions?
Make sure that you press the crust firmly before adding the other ingredients, and refrigerate before cutting. So happy you love these cookie bars!
Hi,
Can I make these with unsweetened shredded coconut or unsweetened flaked coconut? It’s what I have in the pantry currently. If not I’ll go buy the sweetened variety.
Thanks!
Any variety will work Laurel. No need to go buy more!
These are my favorite bars I’ve ever eaten. Sweet and salty. Just perfect.
My mom used to make these cookies and they are SO good! I haven’t made them in years myself, but I will now. I bet they’d also be good if you swapped out the butterscotch chips for peanut butter chips.
Save some for us lol looks amazing
Sure Irene!