7-Layer Bars (Magic Cookie Bars)

7-layer bars (aka magic cookie bars) have a butter graham cracker crust that’s loaded with gooey layers chocolate and butterscotch chips, pecans, and coconut. They really are seven layers of magic!

Old Fashioned 7-Layer Cookie Bars

We’ve been making this classic treat every Christmas since I was a little girl. They’re one of my mom’s specialties and are one of the top holiday desserts requested by family and friends along with Christmas crack and gingerbread bars.

These are also known as magic cookie bars or hello dolly bars and are loaded with layers of graham cracker crumbs, chocolate and butterscotch chips, pecans, and coconut. Sweetened condensed milk blankets them with perfect gooey texture!

If you can’t get enough classic dessert bar recipes try scotcheroos, Twix bars and blondies, too!

7 Layers of Ingredients

Find the full printable recipe with specific measurements below.

• Crust: The base of the dessert is a delicious graham cracker crust made of graham cracker crumbs and butter.
• Chocolate chips: Feel free to use milk chocolate, semi-sweet, or dark chocolate chips depending on preference.
• Butterscotch chips: I love adding these in to create more variety and depth of flavor, but sometimes I like to mix in 1/2 cup white chocolate chips too.
• Pecans: Use raw pecans, chopped into pieces or try chopped walnuts or peanuts.
• Sweetened condensed milk: This helps makes the bars super gooey and delicious, Eagle brand seven layer bars are an old fashioned classic!
• Coconut: Make sure to use sweetened shredded coconut. You can always leave this off if you’re not a coconut fan.

How to Make 7-Layer Bars

There are 7 layers but only three steps to make these amazing bars!

1. Crust. Melt butter and combine with graham crumbs in a medium bowl with a fork. Then press the crumbs into a lined baking dish.
2. Assemble. Next layer magic bars with the semi-sweet chocolate chips, butterscotch chips, and nuts.
3. Pour. Then pour the condensed milk evenly over top. Sprinkle with coconut.
4. Bake. Place in the oven at 350°F for 20 to 25 mins, until the top is lightly browned. Let cool then transfer to a cutting board to cut into squares.

Seven Layer Magic Bars Tips and Variations

• DIY graham cracker crumbs. Place graham crackers in a food processor and pulse until fine crumbs. Or add them to a zip-top bag and crush them with a rolling pin. To make the 1 1/2 cups for this recipe, use about 10 graham crackers.
• Crust. You could also use a salty crushed pretzel crust, similar to the crust in my raspberry jello pretzel salad. Or a gingersnap crust would also taste delicious.
• Line your pan. Make sure to line your pan with parchment paper or foil so that the 7 layer dessert bars don’t stick to the bottom of the pan. Leave enough parchment over the edges to easily grab and remove bars.
• Let set. As tempting as it is, let the bars cool completely before serving. The condensed milk needs time to set or else the bars may be runny. You can stick the pan in the fridge to speed up the cooling process.
• Cutting tips. To cut them into diamonds, simply use a plastic knife and make horizontal cuts across the pan about an inch and a half apart. Next, make diagonal cuts across the pan about an inch and a half apart. Then gently lift out of the pan.

Storing

• Storage: This dessert will last about 3-4 days if stored at room temperature in an airtight container or bag. If stored in the fridge, they will keep for a few more days.Add image
• Freeze: Wait until the pan has cooled completely, then cut seven layer bars into squares or diamonds. Add to a freezer container or bag and store in the freezer for up to 2 months. Thaw overnight in the fridge, or on the counter for a few hours until no longer frozen.

More Desserts Bar Recipes

HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!