Raspberry magic cookie bars put a fruit-filled twist on classic 7-layer bars! This version has sweet raspberry jam and a sprinkle of lemon zest, plus all the ooey-gooey texture and crunch that I love in the original seven layer bars.
Even Easier Lemon Raspberry Magic Bars
If you’ve come here looking for my original lemon raspberry magic bars, you’re in for a real treat! This new-and-improved recipe has all the same ingredients, with an even easier way to prepare them. If you’re unfamiliar, this is my fun, fruity spin on classic 7-layer bars (magic bars).
These raspberry magic cookie bars have ooey-gooey layers of sweet-tart raspberry jam, sweetened condensed milk, and lemon zest over a crunchy shortbread cookie crust. Of course, there’s plenty of melted chocolate, toasty coconut, and crunchy nuts just like the original. I personally love the crispy corners where the sugar gets caramelized.
I Love Magic Cookie Bars, You Will Too!
- Use any flavor jam. I love raspberry jam as the filling, but you can make these magic bars with any fruit jam you prefer.
- Easy. These magic cookie bars come together, like… well, magic! Simply layer all of the ingredients together over a buttery shortbread crust, and bake. It’s one of the easiest desserts ever, even if you’re new to baking.
- Great for sharing. Raspberry magic bars are great to make for potlucks and holiday cookie exchanges, or I’ll wrap up a batch to give as teacher appreciation gifts. Nobody can resist a gooey, fruity, chocolatey cookie bar and I always get requests for the recipe!
Ingredient Notes and Substitutions
These raspberry magic cookie bars get their iconic crunchy, chewy, gooey texture from a handful of ingredients. I’ll include some notes below, and you’ll find a printable ingredients list with recipe details in the recipe card after the post.
- Shortbread Cookies – Two 10-ounce packages of your favorite shortbread cookies for the crust. You’ll use 1 ½ boxes total, about 15 ounces. You can also use graham crackers or Nilla wafers.
- Raspberry Jam – I recommend using seedless raspberry jam or preserves for the best texture in these bars.
- Sweetened Condensed Milk – Like the original 7-layer magic bars, sweetened condensed milk plays a starring role here. Make sure you’re buying cans of the sweetened kind and not unsweetened evaporated milk.
- Macadamia Nuts – I love buying in bulk to use in recipes like cookie bars, muffins, and white chocolate macadamia nut cookies. However, macadamia nuts can be expensive. If you’re looking for an alternative, use sliced or slivered almonds.
- Coconut – Sweetened or unsweetened shredded coconut, but I always use sweetened.
- Chocolate Chips – White chocolate chips are my favorite in these raspberry coconut bars, but you can use any chocolate chips or chopped chocolate you’d like.
- Lemon – Fresh lemon zest over top pairs so well with the raspberry flavor. See my tips on how to zest a lemon if needed.
How to Make Raspberry Magic Cookie Bars
I’ll show you how easy it is to have these raspberry magic bars ready for the oven in no time. Follow the short steps here, and scroll to the recipe card for printable instructions.
- Make the crust. First, crush up the cookies for the crust and then combine the crumbs with melted butter. Press that into the bottom of a lined 9×13” baking pan and chill the crust in the freezer for 15 minutes.
- Assemble. Spread raspberry jam over the chilled crust. Now, layer over coconut, chocolate chips, and nuts. Finally, pour over the sweetened condensed milk. I like to save a bit of each add-in to sprinkle over the finished bars along with lemon zest.
- Bake. Bake your lemon raspberry magic bars in a 350ºF oven for 25-28 minutes. Make sure to cool and then chill the bars before slicing into them.
- Cool the bars before slicing. Let these raspberry magic cookie bars cool to room temperature and then chill them in the fridge before you slice them. I like to serve my bars cold from the fridge but it’s not required.
Follow This One Tip For The Crust
Make sure that all the shortbread cookies for the crust are ground into a fine crumb. It makes for a tighter crust that won’t crumble after baking. Also be sure to chill the crust, helps hold it together when you spread the jam overtop.
Frequently Asked Questions
Magic bars go by a few different names, including Hello Dolly bars, coconut dream bars, and 7-layer bars (after their seven layers of ingredients). I always thought that the “magic” in the name came from how easy they are to assemble. Though, I suppose you could say that the flavor of these bars is also pretty magical.
No, and the two aren’t interchangeable in this recipe. Sweetened condensed milk (the kind you’ll need for these magic bars) contains sugar. Meanwhile, evaporated milk is condensed milk without any sweetener. Both cans look similar when they’re stacked next to each other in the baking aisle, so make sure you’re buying the right one!
Storing Magic Bars
- To store. These bars stay fresh in an airtight container on the counter for up to 3 days. You can also keep them for up to 7 days in the fridge. If you’re stacking them, I recommend placing a layer of parchment paper in between layers.
- Freeze. Once chilled, slice and freeze these cookie bars in an airtight container for up to 3 months. Again, be sure to place a layer of parchment paper in between layers.
More Cookie Bar Recipes
Raspberry Magic Cookie Bars
- Prep Time: 30 minutes
- Chilling Time: 2 hours
- Cook Time: 27 minutes
- Total Time: 2 hours 57 minutes
- Yield: 15-18 bars
- Category: Bars
- Method: Oven
- Cuisine: American
Description
Lemon raspberry magic cookie bars put a fun, fruit-filled twist on classic 7-layer bars! This recipe has sweet raspberry jam and a sprinkle of lemon zest, plus all the irresistible texture and crunch of the original.
Ingredients
- 1 ½ 10oz boxes Shortbread cookies (15oz total)
- ½ cup (113g) Unsalted butter, melted
- 1 cup (320g) Seedless Raspberry Jam
- 1 can (14oz) Sweetened condensed milk
- ¾ cup (84g) Macadamia nuts, chopped
- 1 cup (120g) Sweetened coconut, shredded
- 3/4 cup (168g) White chocolate chips
- 1 large Lemon, zested
Instructions
- Preheat the oven to 350°F. Line the bottom of a 9×13” pan with parchment paper.
- Grind the shortbread cookies into a fine crumb using a food processor or blender. In a medium-sized bowl, combine the cookie crumbs with the melted butter and stir until well combined. Press into the bottom of the prepared pan. Freeze for 15 minutes.
- Dollop the raspberry jam over the cookie crust and carefully spread it evenly with a knife.
- Sprinkle the coconut, white chocolate chips, and nuts over the raspberry jam, reserve a couple of tablespoons of each to add on top. Pour the sweetened condensed milk over the top and sprinkle the remaining ingredients over top. Zest the lemon over top.
- Bake at 350°F for 25-28 minutes until the top is golden brown. Cool completely and chill before cutting.
Notes
- Storing: An airtight container on the counter for up to 3 days, or 7 days in the refrigerator. Place a layer of parchment paper in between layers.
- Freezer: Once chilled, slice and freeze in an airtight container for up to 3 months. Place a layer of parchment paper in between layers.
Wondered if you would recommend something that could be a substitute for the coconut?
I wish I liked coconut but just cannot do it!! ;0)
Hi Deneen, I don’t specifically but really it can be anything, like another dried fruit or nuts, or just leave it off
We have a nut allergy, is there a replacement you would recommend for the macadamia nuts? Thank you
If there isn’t another nut to swap out with you could just omit them or add another type of chocolate chip if you’d like. T