You need to make these seven-layer bars, a.k.a. magic bars! These classic cookie bars have layers of gooey chocolate and butterscotch chips, crunchy nuts, toasted coconut, and sweetened condensed milk baked over a buttery graham cracker crust. They’re a Christmas favorite in my house, but they’re so easy, I’ll make them year-round!
Classic 7 Layer Magic Bars
Whether you know them as seven layer bars, magic bars, or Hello Dollies, one thing’s for sure: when it comes to these classic cookie bars, they are AMAZING. Magical, you might say. I never have to compromise on a craving for sweets, since this recipe combines them all into a single cookie bar. Seven layer bars truly have it all. Gooey chocolate, butterscotch, crunchy nuts, coconut… no sacrifices necessary!
Why You’ll Love This Seven Layer Bars Recipe
- Layer upon layer of deliciousness. These bars have a rich layer of semi-sweet chocolate, a smooth layer of butterscotch, a crunchy layer of chopped nuts, a crispy graham cracker crust and so much more. You can even swap out certain ingredients or add a whole new layer. Anything goes.
- So easy. Part of the magic of these seven layer bars is in how crazy simple they are to make. All you do is layer your ingredients over a buttery cookie crust, drench them in sweetened condensed milk, and bake. The heat of the oven transforms these bars into a gooey, chocolatey, crunchy dessert that’s seriously irresistible.
- Holiday-worthy. I’ll never say no to a gooey cookie bar any time of the year, but I always make seven layer bars around Christmas. They’re perfect for a last-minute cookie exchange since they’re quick to bake and you can cut them to any size you’d like.
Ingredient Notes
These are some notes on the key ingredients in these bars. Scroll to the recipe card below the post for a printable ingredients list with amounts.
- Graham Crackers – For the cookie crust. I use a variation of my favorite graham cracker crust, but you can use just about any biscuit or cookie you’d like. Shortbread cookies, Nilla wafers, and Oreos are also good options.
- Chocolate Chips – I layer a combination of semi-sweet chocolate chips, butterscotch chips, and white chocolate chips, but any variety works.
- Nuts – These can be chopped walnuts, pecans, hazelnuts, or any other kind of nut. Feel free to skip them if you’re making these bars nut-free.
- Shredded Coconut – Sweetened or unsweetened.
- Sweetened Condensed Milk – Not the same as evaporated milk, which is unsweetened, so make sure you’re buying the right can!
How to Make Seven Layer Bars
These dreamy seven layer bars are ready for the oven in minutes (just one more reason why they’re an excellent last-minute dessert!). The steps are as easy as it gets. Start by combining graham cracker crumbs with melted butter and pressing the crust into a 9×13-inch baking pan.
Once that’s ready, simply layer over the other ingredients: chocolate chips, butterscotch chips, nuts, shredded coconut, and, finally, sweetened condensed milk. I like to give the top a finishing sprinkle with extra coconut so that it toasts. Bake the bars at 350ºF for 25 minutes until they’re golden brown. You’ll want to wait until they’re cooled to slice them.
Recipe Tips
- Line the pan. Lining your pan with parchment paper is super important, otherwise, these ooey-gooey magic bars will stick. I like to use a large sheet of parchment paper that extends over both ends of the baking sheet for easy removal. I don’t like to use foil because I find it can stick to the bottom of the bars.
- Let the bars cool fully. You won’t be able to slice the bars cleanly if they’re still warm when you cut into them. You can pop them into the fridge to speed up the cooling process if you’d like.
- Get clean slices. If the bars are completely cooled and you still have trouble cutting them into squares, try running your knife under hot water and carefully drying it off before each slice. I use this same technique when cutting brownies and cheesecake bars. Warming up the knife helps the blade slide through the bars more easily.
More Magic Bar Add-ins
These seven layer bars are my favorite way to indulge. Just sprinkle over your choice of sweet treat, and bake! It’s also fun to put a fresh spin on this recipe with different flavors, like these raspberry magic cookie bars. Or, you can give any of the following add-ins a try:
- Pretzel Pieces
- Peanut Butter Chips
- M&Ms
- Mini Marshmallows
- Chopped Peanuts
- Toffee Bits
- Milk Chocolate Chips
- Mini Peanut Butter Cups
How to Store
- To store. Store your seven layer bars in an airtight container at room temperature for up to 4 days. Unless, it’s particularly hot where you live, in which case you can keep them in the fridge for up to 1 week. I actually prefer these seven layer bars chilled!
- Freeze. You can freeze these bars for up to 2 months. Freeze them in an airtight container with parchment paper between layers to prevent sticking. Thaw them in the fridge or on the counter, or they’re just as delicious cold from the freezer.
More Cookie Bar Recipes
Print
Seven Layer Bars
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 15
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
You need to make these 7-Layer Bars, a.k.a. magic bars! They’re an easy cookie bar recipe with a buttery graham cracker crust and layers of gooey chocolate and butterscotch chips, crunchy nuts, and toasted coconut.
Ingredients
- 2 cups (205g) graham cracker crumbs
- ½ cup (113g) unsalted butter, melted
- 1 cup (224g) semi-sweet chocolate chips
- ½ cup (112g) white chocolate chips
- ½ cup (112g) butterscotch chips
- ½ cup (58g) chopped walnuts or pecans
- ¾ cup (180g) sweetened shredded coconut
- 1 can (14oz) sweetened condensed milk
Instructions
- Preheat the oven to 350°F. Line the bottom of a 9×13” pan with parchment paper.
- Grind graham cracker sheets into a fine crumb using a food processor or blender. In a medium-sized bowl, combine the graham cracker crumbs with the melted butter and stir until well combined. Press into the bottom of the prepared pan.
- Top crust with both chocolate chips, butterscotch chips, nuts and half the coconut.
- Pour sweetened condensed milk over the top and sprinkle the remaining coconut over top.
- Bake at 350°F for 25 minutes until the top is golden brown. Cool completely before cutting.
Notes
- To Store: Keep in an airtight container at room temperature or in the fridge. Bars last for up to 4 days on the counter & up to 7 in the fridge.
- To Freeze: Freeze in an airtight container with parchment paper between layers to prevent sticking. Thaw in the fridge or on the counter before enjoying if desired.
- Standard serving size is 15 bars but you could easily cut these smaller to serve or crowd or for a cookie exchange.
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 37.8 g
- Sodium: 137 mg
- Fat: 22.5 g
- Trans Fat:
- Carbohydrates: 47.9 g
- Fiber: 3.1 g
- Protein: 6 g
- Cholesterol: 25.2 mg
These are delicious. Can you use caramel bits instead of butterscotch chips?
I am not Lori, I have not tested it myself, but I don’t see why it wouldn’t work.
Is there any substitution for coconut?
You can leave it out and add something else you’d like. Maybe cranberries or another type of nut
Love this recipe! Easy to make and the family loves them!
We did pretzels instead of nuts (allergies) and was a big hit!
Thanks
Oh what a great idea Nicki! Thank you so much for sharing!