Magic Bars

Recently, Quinn (middle kid extraordinaire) told me she needs to do a school project on a family tradition around the holidays. It needs to be something she can give a speech on. Something that goes back generations. I stood there like a deer in headlights and then it hit me!

Food! Christmas treats! Her great grandmother baked hundreds of cookies. There were trays and trays out around the holidays. (Italian grandmas, am I right?)

Her grandmother made tons of Christmas treats and passed down the tradition of giving them to her kids. I vividly remember Christmas baking with my mom (like these amazing cut out sugar cookies).

Even better, I remember my brothers, 5 and 7 years older than me as teenagers baking away at the holidays. They would put together box after box for neighbors, friends, and family filled with goodies. And they always had these Magic Bars in them.

Known by many names, like Hello Dolly Bars and 7-Layer Bars, these are so easy to make. There is a reason they are a classic; these fantastic cookie bars cannot be beat.

How to Make Magic Bars

This is a brief overview to show you how easy it is to make this delicious dessert. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.

1. Make the graham cracker crust layer. Combine graham cracker crumbs and melted butter. Press into the bottom of a 9 by 13 inch baking dish, making a crust layer
2. Create the next layers. Pour sweetened condensed milk over the crust layer. Add chocolate chips and butterscotch chips, then pour shredded coconut on top. Sprinkle on the pecan pieces and gently press everything down.
3. Bake the seven layer bars. Once baked, allow them to cool, then cut and enjoy.

Baking Tips for Magic Bars

• To know when your magic cookie bars are done, watch for the middle of the pan to begin to become golden brown. It should reach this color without the edges burning.
• Do not buy evaporated milk. It has the same packaging/can size as sweetened condensed milk and will ruin the recipe.
• Line your baking dish with parchment paper. Using two pieces of parchment paper (one cut for the long way and one cut for the wide way) will allow you to just lift the bars out of the pan. See the photo above.
• Cut your magic bars at room temperature. They don’t need to be stored in the refrigerator but if you used that to cool them faster, make sure they are room temperature to cut.
• You can substitute the butterscotch chips for more chocolate chips. If you don’t have butterscotch chips, double the chocolate chips. You could also use peanut butter chips.
• Use the type of chocolate chips you enjoy. These call for one cup of chocolate chips. You can use milk chocolate chips, dark chocolate, or semi-sweet chocolate chips here. You could also use a combination. The important thing is to pick what you love best.
• Swap the pecans for chopped walnuts. Both work great in this recipe and again, you should use your preference.

Storing Seven Layer Bars

Store these in an air tight container at room temperature for up to one week. They do not need to be refrigerated.

You can also freeze magic cookie bars.

1. Cut the baked and cooled magic bars to desired bar size.
2. Place on a parchment lined baking sheet in the freezer for one hour.
3. Transfer to an airtight container and keep in the freezer for up to three months.

Magic Cookie Bars Variations

For years, I’ve been making spins on the magic cookie bar. These variations are some of my most popular dessert recipes. With such a simple base recipe the possibilities are endless.

Here they are in order of my most favorite (but they are all delicious):

• S’mores Magic Cookie Bars
• Milky Way Magic Bars
• Chocolate Covered Cherry Magic Bars
• Strawberries and Cream Seven Layer Bars
• Cookie Butter Magic Cookie Bar Recipe
• Robin Egg Magic Bars

As you can see, you can easily make magic bars without nuts or without coconut. There are so many different combinations. Let me know what combination you come up with!