Magic Bars (also known as Seven Layer Bars) are the ultimate dessert bar! With a buttery graham cracker crust, layers of gooey sweetened condensed milk, chocolate and butterscotch chips, and coconut flakes, every bite is rich, chewy, and totally irresistible.
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I don’t think there is anyone who doesn’t love Magic Bars! With so many variations, these cookie bars are easy to customize to anyone’s taste. This recipe is from the Eagle Brand sweetened condensed milk. They sure knew what they were doing!
Magic Bars are also known as Seven Layer Bars. The seven layers include:
- Crushed graham crackers
- Butter (yes, this is counted as a layer)
- Sweetened condensed milk- this makes the bars chewy and rich
- Coconut flakes
- Chocolate chips
- Butterscotch chips
- Nuts- usually pecans. My kids are not fans of nuts in their sweet treats, so I left them out of the recipe
These beloved cookie bars are made with minimal prep- all in one pan! Just layer, bake, and let the magic happen. Whether you’re making them for a holiday tray, potluck, or just a cozy weekend treat, these bars are always a crowd favorite!
What You’ll Need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 9×13 Baking Dish
- 1/2 cup salted butter
- 1-1/2 cups graham cracker crumbs (about 1 1/2 sleeves of whole graham crackers)
- 14-ounce can sweetened condensed milk
- 3.5 ounces sweetened flaked coconut (I used half of a 7 ounce package)
- 1 cup semi-sweet chocolate morsels
- 1 cup butterscotch chips
- Flaky sea salt (optional)
I’m not personally fond of coconut. I promise the coconut is not overpowering in these bars. The bars remind me of a Samoa Girl Scout Cookie. When the coconut flakes are baked into the cookie, it really mellows the flavor.
How To Make It
Preheat the oven.
Set your oven to 350°F (or 325°F if you’re using a glass baking dish).
Melt the butter.
Place the stick of butter directly in a 13×9-inch baking pan. Slide it into the oven for about 5 minutes, just until the butter is fully melted.
Create the crust.
Remove the pan from the oven and sprinkle the graham cracker crumbs evenly over the melted butter. Stir gently to coat the crumbs in the butter, then press the mixture into a flat, even crust.
Add the sweetened condensed milk.
Pour the sweetened condensed milk evenly over the crust, using a spatula to spread it out if needed.
Layer the toppings.
Sprinkle the coconut flakes across the top, followed by the chocolate chips and butterscotch chips.
Bake the bars.
Bake for 27–30 minutes, or until the top is golden brown and bubbly.
Cool completely.
Allow the bars to cool at room temperature for at least 1 hour. For faster cooling, pop the pan in the refrigerator. This helps the bars firm up for easier cutting.
Slice and serve.
Cut into 12 large bars or 24 smaller squares. Sprinkle with a pinch of flaky sea salt, if desired, for an extra flavor boost. Store loosely covered at room temperature.
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Variations
The beauty in the Magic Bars is that there are so many flavor possibilities! Try something new and make them your own.
- Peanut Butter Lover: Swap half the chocolate chips for peanut butter chips, or drizzle melted peanut butter over the top before baking.
- S’mores Magic Bars: Use crushed graham crackers and mini marshmallows, and add chunks of milk chocolate or Hershey bars. You can even broil for 1–2 minutes at the end for toasty marshmallow tops.
- White Chocolate Raspberry: Use white chocolate chips and swirl in raspberry jam before baking for a fruity twist.
- Salted Caramel Pretzel: Add crushed pretzels and drizzle with caramel sauce before baking. Finish with a sprinkle of flaky sea salt after they come out of the oven.
- Tropical Magic Bars: Mix in dried pineapple, macadamia nuts, and sweetened coconut for a sunny island vibe.
- Mint Chocolate: Use mint chocolate chips or chopped Andes mints in place of regular chocolate chips. Great for the holidays!
- Cookies & Cream: Swap the graham cracker crust for crushed Oreos and use white chocolate chips or chopped cookies throughout.
- Pumpkin Spice: Add a layer of pumpkin puree mixed with cinnamon, nutmeg, and clove for a fall-inspired bar. Top with butterscotch chips and white chocolate.
- Red, White & Blue: Perfect for patriotic holidays—use white chocolate chips, dried cranberries or cherries, and blueberries, dried blueberries or blueberry-flavored chips.
- Coffee Lover: Add instant espresso powder to the crust and use dark chocolate chips for a mocha-inspired dessert bar.
- Candy Explosion: Toss in chopped candy bars (Snickers, M&M’s, Reese’s, etc.) instead of or along with chocolate chips. Great for Halloween or leftover holiday candy!
More To Love
- S’mores Dip
- Oatmeal Raisin Chocolate Chip Cookies
- Chocolate Covered Strawberry Pie
- Strawberry Brownies (Pinkies)
- Brownie Truffles
- Andes Mint Chocolate Poke Cake
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Magic Bars
Equipment
Ingredients
- 1/2 cup salted butter
- 1-1/2 cups graham cracker crumbs about 1 1/2 sleeves of whole graham crackers
- 14- ounce can sweetened condensed milk
- 3.5 ounces sweetened flaked coconut I used half of a 7 ounce package
- 1 cup semi-sweet chocolate morsels
- 1 cup butterscotch chips
Instructions
- Set your oven to 350°F (or 325°F if you’re using a glass baking dish).
- Place the stick of butter directly in a 13×9-inch baking pan. Slide it into the oven for about 5 minutes, just until the butter is fully melted.
- Remove the pan from the oven and sprinkle the graham cracker crumbs evenly over the melted butter. Stir gently to coat the crumbs in the butter, then press the mixture into a flat, even crust.
- Pour the sweetened condensed milk evenly over the crust, using a spatula to spread it out if needed.
- Sprinkle the coconut flakes across the top, followed by the chocolate chips and butterscotch chips.
- Bake for 27–30 minutes, or until the top is golden brown and bubbly.
- Allow the bars to cool at room temperature for at least 1 hour. For faster cooling, pop the pan in the refrigerator. This helps the bars firm up for easier cutting.
- Cut into 12 large bars or 24 smaller squares. Sprinkle with a pinch of flaky sea salt, if desired, for an extra flavor boost. Store loosely covered at room temperature.
