Why is it called a magic bar?

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.

Is evaporated milk the same as condensed milk?

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!

Lemon Raspberry Magic Cookie Bars

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

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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.