These magic cookie bars are an old-fashioned favorite. This recipe is easy to make with chocolate chips, coconut, nuts, and condensed milk set on a graham cracker crust.
This classic magic cookie bar recipe has stood the test of time for good reason: It?s quick, it?s easy, and it?s absolutely irresistible.
What Are Magic Cookie Bars?
Magic cookie bars are incredibly decadent, yet shockingly easy to make. The dessert consists of a graham cracker crust topped with layers of sweetened condensed milk, chocolate chips, flaked coconut, and chopped nuts.?
How to Make Magic Cookie Bars
You?ll find the full, step-by-step recipe below ? but here?s a brief overview of what you can expect when you make magic cookie bars at home:?
- Make the crust and press it into a prepared pan.?
- Layer the ingredients according to the detailed recipe.?
- Bake in the preheated oven until lightly browned.?
- Cool and cut into bars or diamonds.?
Magic Cookie Bar Variations
Shake things up with one of these fun twists on classic magic cookie bars from Eagle Brand:??
- Magic Peanut Cookie Bars: Substitute 2 cups of chocolate-covered peanuts for semisweet chocolate chips and chopped nuts.
- Magic Rainbow Cookie Bars: Substitute 2 cups of plain candy-coated chocolate candies for semisweet chocolate chips.
- 7-Layer Magic Cookie Bars: Substitute 1 cup of butterscotch-flavored chips (or peanut butter-flavored chips or white chocolate chips) for 1 cup of semisweet chocolate chips.
How to Store 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.?
Can You Freeze Magic Cookie Bars?
Yes, you can freeze magic cookie bars (tightly wrapped in storage wrap and aluminum foil) for up to three months. Thaw overnight in the refrigerator.?
Cookdap Community Tips and Praise
?This was great,? raves Bethany. ?To take it over the top, try crushing some peanut butter pretzels into the graham cracker crust. No need to substitute, just add.?
?I substituted crushed Oreos for graham cracker crumbs because that is what I had on hand,? says karen orrison. ?It turned out great!?
?The easiest and original way of doing the crust is to melt the butter in the pan first in the oven, then sprinkle the graham cracker over that, according to Gracie M. ?Been doing it like this for 30 years. Works like a charm.?
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup butter or margarine, melted
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
- 2 cups semisweet chocolate morsels
- 1 1/3 cups flaked coconut
- 1 cup chopped nuts
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). If using a glass dish, preheat the oven to 325 degrees F (165 degrees C). Coat a 9×13-inch baking dish with cooking spray.
Step 2
Mix graham cracker crumbs and butter in a bowl until well combined. Transfer the mixture to the prepared baking dish and press onto the bottom.
Step 3
Pour sweetened condensed milk on graham cracker crust. Sprinkle with an even layer of chocolate chips, coconut, and nuts. Press toppings down firmly with the back of a fork.
Step 4
Bake in the preheated oven until lightly browned, about 25 minutes. Cool completely, then cut into 36 bars or diamonds.
Tips
Store bars in an airtight container at room temperature.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 36 | |
Calories 167 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat5g | 25% |
Cholesterol11mg | 4% |
Sodium64mg | 3% |
Total Carbohydrate14g | 5% |
Dietary Fiber1g | 4% |
Total Sugars11g | |
Protein2g | |
Calcium8mg | 1% |
Iron1mg | 3% |
Potassium64mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
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- by: Sweettooth
- 21 years ago
Yummy!!! Magic Cookie Bars have been a family favorite ever since I can remember. We’ve always stuck to the original recipe (as opposed to the variations listed), and we’ve never put the nuts in. These are guaranteed to be gone in less than a day, if the sweet tooth in your family runs as strong as it does in ours.
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- by: HESANTONE
- 21 years ago
I have been dying to make these and I finally did with a bit of disappointment. My graham cracker crust didn’t really form a solid layer and kind of crumbled apart. Maybe I should have mixed it with melted butter and then pressed it into the bottom of the pan. The taste was good because of the chocolate but nobody commented on them (except my husband who didn’t really like them) or returned for seconds.
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- by: JELAINEB
- 21 years ago
This recipe calls for WAY too many chocolate chips. Otherwise it is a excellent recipe. Use only 1 cup (6 oz) chocolate chips and you will have a winner. Also make sure to press down the graham cracker crust layer before adding the sweetened condensed milk. These bars are great – I have make them twice so far for the holdiays!
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- by: Jayne Olivieri
- 20 years ago
These are great! I made them for a 4th of July party and everyone raved about them. I didn’t use all the chocolate chips called for and they were still plenty chocolaty. I will be using this recipe again and again. Maybe try some different combinations. I think peanut butter chips and chopped peanuts sounds yummy too.
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- by: Australianmum
- 20 years ago
This has always been a favorite of mine since I was young. When I left the States in 1974 and settled in Australia my biggest problem was that I couldn’t get graham crackers, so I substituted a “Coffee” biscuit. This worked fine. The only other change I make is to pour the condensed milk over all the layers just before I put it in the oven. This seems to bind everything together and the top then turns a lovely golden brown when cooked. This is always a hit at any gathering.
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- by: Churchlady 0508
- 19 years ago
I volunteered to bring something for our annual Christmas bazaar for church – even though I don’t bake much any more. These were so easy to make! I used the version with 1/2 chocolate chips and 1/2 butterscotch. The ladies in the kitchen that were packaging the baked goods tasted them and said they were great. It seems that a lot of people know what they are because they sold right away. If you want better directions for the same recipe look for the site that says 7 layer Magic Bars by Eagle brand – they seem to have improved the directions for that recipe.
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- by: PEANUT6331
- 19 years ago
Very easy recipe, but have had better. Next time I will mix butter and graham cracker crumbs together first and then press into pan. Also, found it to be a little too much chocolate for my taste, as the chocolate overpowered the nuts and coconut. Will try recipe again with less chocolate.
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- by: Cookdap Member
- 19 years ago
I made this recipes with 1/2 chocolate chips and 1/2 reeses peanut butter morsels mix and it was outstanding. I also found it helpful to press down on the bars with a spatula before baking, this makes it settle better. For a quick clean up, line the pan with aluminum foil and spray the foil with PAM.
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- by: Mystery
- 18 years ago
I mixed the crumbs into the butter before patting it into the pan. Also, I wish I had added the nuts before the coconut so the nuts wouldn’t taste roasted. Other than that, this was a simple recipe and it was a good combination of flavors. The sides didn’t stick much to the pan, but next time, I’ll try the foil and spray as suggested for easier cleanup.
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- by: Nomoredrama31
- 18 years ago
I can not stand these bars! They are way too sweet, but my husband likes them. So I always make some for him and to put in the baskets I make up for friends. The crust never holds together real well. I always have cut after cooled, then refrigerate till crust hardens a little, then remove from pan
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- by: Pam Ziegler Lutz
- 18 years ago
These are a favorite from my childhood. I remember helping my mother make them (just the chocolate chips, coconut, and chopped walnuts variation). I make a batch for my brother every Christmas. Make sure to allow to cool completely, even refrigerate, before cutting.
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- by: Diablosmom
- 17 years ago
I love this combination of flavors. They were super gooey straight out of the oven and you can eat them with a spoon before they harden! Yum! But they’re also great as bars once they’re chilled. I will keep this one in my recipe file and change it up with different types of nuts (hazelnuts, walnuts, peanuts) or other additives like toffee bits.
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- by: Cookdap Member
- 17 years ago
Mmmm. Yum! I am taking a couple of batches to a cookie swap and I’m so excited because these are DIVINE! This was so easy and quick but it delivered when it came to flavor! I made both batches in less than an hour. You can’t beat that! I used real butter,Ghiradelli chocolate chips, unsweetened coconut flakes, and ground hazelnuts.
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- by: Soapscarlet
- 17 years ago
So simple and so good. I make a bunch of “treats” around the holidays for my family and friends. These are always in my box. Everyone loves them and they are the easiest things I make. I normally don’t worry about measuring the nuts or coconut I just make sure the pan is evenly covered. Wonderful.
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- by: Deena Spradlin
- 17 years ago
My mom made these for us when we were growing up, and she would sometimes use butterscotch chips too. We now call these “wedding cookies” because when I brought them to work the first time, my boss sent me an email and asked me to marry him. Seven years later, we are still happily eating magic cookie bars. There must be something truly “magic” about them.
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- by: BUBINK
- 17 years ago
How can you not LOVE a recipe that you can put together on the morning of Christmas Eve and still have time for EVERYTHING else on your to-do list?? I’ve been making these since my first Christmas with my husband (29 years and counting!!) and they’re still a winner!! Only suggestion is put the chocolate on LAST so it gets melty all over the rest of the ingredients. Quick and DELISH!!
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- by: Julie B.
- 17 years ago
These are fabulous. However, I increased the crust to 2 1/2 cups of crumbs and added a little more butter to the original recipe. I also added 1/2 cup of white choco-chips and reduced the amount of nuts. It really has to cool before being cut or it makes a mess. They freeze very well, especially if left uncut.
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- by: Chrissy R.
- 16 years ago
These are so good and very easy to make! After reading other reviews, I used more graham cracker crumbs and butter to make a thicker crust. I mixed them together and then pressed them in the bottom of the baking dish. I mixed the other ingredients together too before spreading them over the crust. It came out great.
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- by: NCRAN
- 16 years ago
These were tasty. However, I should have followed other reviewers recommendations to double the graham cracker crust layer.. the sweetened condensed milk seeped through the crust and was gooey on the bottom..kind of messy to eat. I even used a smaller pan than recommended hoping that would make the crust thicker…guess that was a mistake 🙂 I’ll definitely make these again and hopefully they’ll turn out better.
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