These Magic Cookie Bars with seven layers are a must-have Christmas cookie. A buttery graham cracker crust topped with chocolate and butterscotch are among other tasty ingredients, all melted together in a sweet gooey melt-in-your-mouth bar.
This magic cookie bar recipe is one of the easiest Christmas cookies you can make. You don’t even need a mixing bowl or mixer; all you have to do is layer all the ingredients in a baking pan and bake for close to half-hour. That’s it!
Seven Layer Bars are mouth-wateringly delicious with chewy chocolate, butterscotch, coconut, graham, and more. There are seven layers so seven ingredients after all! This is the original version – the recipe I grew up making with my mother every year during the holidays. I think it’s pretty similar, even the same as the Eagle Condensed Milk brand’s recipe, but I haven’t checked lately.
One of the great things about this Christmas dessert recipe is it’s easy to make your own magic cookie bar variations. If you prefer no coconut, you can simply leave it out.
I even include a gluten-free magic cookie bars recipe below (it’s SUPER easy).
Seven Layer Magic Cookie Bars
Ingredients you’ll need:
- butter or margarine
- graham crackers crumbs
(pre-crushed graham crackers are fine or you can buy graham crackers and crush them yourself in a food processor or blend.) - semi-sweet chocolate chips
- butterscotch chips
- shredded coconut (don’t use large or extra-fine shredded coconut- the medium-shred works just right. You can use sweetened or unsweetened.)
- chopped walnuts or pecans
- sweetened condensed milk (regular full-fat works the best)
(pre-crushed graham crackers are fine or you can buy graham crackers and crush them yourself in a food processor or blend.)
(don’t use large or extra-fine shredded coconut- the medium-shred works just right. You can use sweetened or unsweetened.)
or 
(regular full-fat works the best)
Recommended Supplies
Magic Cookie Bar Variations
- No coconut magic cookie bars – follow the instructions above, simply leave out the coconut
- Milk chocolate – substitute milk chocolate chips for semi-sweet or use 1/2 semi-sweet and 1/2 milk chocolate chip.
- Dark chocolate chips – substitute dark chocolate chips for semi-sweet.
- Pretzels – subsitute pretzels for the nuts
- Peanut butter chips – substitute peanut butter chips for the butterscotch
- Andes Mint magic cookie bars – substitute the butterscotch chips with andes mint bits. (You can find broken up mint pieces for this purpose or simply break up the full-sized mints into smaller pieces.)
- your own versions – love nuts? add more or use both walnuts and pecans. If you find butterscotch too sweet, you can substitute milk chocolate chips. This recipe is very easy to tweak.
for semi-sweet or use 1/2 semi-sweet and 1/2 milk chocolate chip.
for the nuts
for the butterscotch
. (You can find broken up mint pieces for this purpose or simply break up the full-sized mints into smaller pieces.)
. If you find butterscotch too sweet, you can substitute milk chocolate chips. This recipe is very easy to tweak.
Gluten-Free Magic Cookie Bars
To make gluten-free seven layer magic bars, you’ll need:
- butter or margarine
- gluten-free graham crackers. (Toss them into your food processor or blender to grind up into fine bits.)
- semi-sweet chocolate chips (Nestle chocolate chips ARE gluten-free)
- Hershey’s butterscotch chips (Nestle is NOT gluten-free)
- shredded coconut (don’t use large or extra fine shredded coconut- the medium-shred works just right. You can use sweetened or unsweetened.)
- chopped walnuts or pecans
- sweetened condensed milk (Eagle brand IS gluten-free)
. (Toss them into your food processor or blender to grind up into fine bits.)
(Nestle is NOT gluten-free)
IS gluten-free)If you or your child are very sensitive to gluten, it’s always best to check the labels yourself as we never know when a brand may change their ingredients.
Follow the instructions for the regular magic cookie bars below to make this gluten-free version.
How to Make the Best Magic Cookie Bars
Preheat your oven to 350 degrees.
Tip: to prevent sticking, add parchment paper to the bottom of a 9x13x2″ pan.
Melt the butter and pour it into the pan. It should just cover the bottom. My mother used to put the pan in the oven to slowly melt the butter, but I find that too slow and I just melt it in the microwave or on the stove and pour it straight into the pan.
Sprinkle the graham cracker crumbs evenly over the butter. Don’t worry about it looking perfect.
Sprinkle the chocolate chips and butterscotch chips over the graham layer.
Next, sprinkle on the coconut…
…and walnuts.
Lastly, pour the sweetened condensed milk evenly over everything.
Bake your magic cookie bars for 25-30 minutes until the edges are just turning golden brown.
Cool your bars completely (if you can resist waiting that long) then cut into bars.
And there you have it – quick and easy Christmas magic cookie bars!
More Delicious Christmas Cookies Recipes to Try:
- Gluten-Free Sugar Cookies
- Classic Peanut Butter Blossoms (Gluten-Free)
- Gluten-Free Snickerdoodles
- Russian Tea Cookies/Snowballs/Mexican Wedding Cookies
- Chocolate Peppermint Sandwich Cookies
- Candy Caramel Bars
- Ooey Gooey Chunky Bars
- Eggnog Logs
- The Easiest Fantasy Fudge
Magic Cookie Bars | Seven Layer Bars
These Magic Cookie Bars with seven layers are a must-have Christmas cookie. A buttery graham cracker crust topped with chocolate and butterscotch are among other tasty ingredients, all melted together in a sweet gooey melt-in-your mouth bar.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 18 1x
- Category: dessert
- Method: baking
- Cuisine: American
Ingredients
- 1/2 cup (1 stick) butter or margarine
- 1 1/4 cup graham crackers crumbs (about 8–9 graham crackers crushed. Use gluten-free if needed)
- 1 cup chocolate chips
- 1 cup butterscotch chips (use Hershey’s if gluten-free)
- 1 cup shredded coconut*
- 1 cup chopped walnuts
- 1 (14 oz) can of sweetened condensed milk (use Eagle for gluten-free)
Instructions
- Preheat your oven to 350 degrees.
- Melt the butter and pour evenly into a 9x13x2” pan. (It will just barely cover the bottom.) Spread graham crackers crumbs over the butter. Sprinkle the butterscotch & chocolate chips over next. Then sprinkle the coconut and nuts on.
- Lastly, pour the sweetened condensed milk over the top, evenly covering everything.
- Bake for 25-30 minutes or until the edges begin to turn golden brown.
- Cool completely and cut into bars.
Nutrition
- Serving Size: 1 bar
Keywords: Christmas cookies, Christmas dessert, magic cookie bars, gluten-free Christmas cookies
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Danielle says
Oh if only I had graham cracker crumbs on hand!! These are my favorite but I’ve never figured out how to make them (for fear I’d eat them all!).
Emily says
Looks so yummy! Perfect for a holiday treat.
Pam says
I used to love these! I haven’t made them in a while though. Thanks for helping me remember to make a batch. 🙂 Yum.
Alexis Mobley says
I’ve had these Magic Cookie Bars “YEARS” ago and never forgot them, there taste and wanting more. Thank you for posting this recipe. I have most of the ingredients at home. For such a time as this!!!! I’m not crazy about nuts, I’m going to try stick pretzels and add a few raisins or craisins!! Can’t wait…floating home soon to be creative!!
★★★★★
Janet says
Did you try the pretzels, and how did that work out? Thanks
Effy says
I used pretzels instead of walnuts – my son is allergic – and they are delicious!!!
mel says
These look absolutely amazing!! I want to make them!
Jillian says
Those sounds awesome!! *drool*
Keara B. says
Holy cow, this looks delicious! Thanks for sharing. 🙂
Elaine Lund says
MMMMM! I haven’t had these in years!
Julie says
Do you think it would taste, or even come out right if I lefts out some, or all of the butterscotch chips and used mini marshmallows instead? I’m not sure if unit would be damp enough because that would be missing a melted ingredient.
Erika says
That sounds like a fun idea. I’d try it – it might be a little more crumbly and less “gooey”, but your idea will taste delicious!
Teresa Little says
I use peanut butter chips instead of butterscotch chips and leave coconut out
Julie says
* I’m sorry, I wish this had edit. I need to learn to proofread before posting.
*left *recipe
Linda says
Not enough graham cracker crumbs. Maybe should have been 1-1/2 cups??
Ashley says
I just made them… I felt like most of the amounts weren’t enough, or a 13×9 pan was too big.
Erika says
I’m sorry it didn’t turn out as you hoped, Ashley. I use a 9×13″ pan because the recipe is quite rich and results in a thinner bar. You could try an 8 or 9″ square baking pan for thicker results.
Erika says
Why was 1 cup not enough, Linda? I’m curious because I have made this exact recipe for years without any issues. Hopefully it still tasted delicious for you! 🙂
Triish says
Your recipe calls for 1/2 C. of graham crackers. I just use one sleeve. Seems to be enough. So tasty!
Erika says
That works too, Trish. Glad you love the recipe!
Rhonda says
I tried this in a 9×13 dish. It never really hardened up. Was 1 stick of butter correct? It is a little greasy.
Erika says
Yes, it is a 9×13 dish and 1 stick of butter. You need to let it cool completely if you don’t want the bars to fall apart.
Lisa says
I am making them right now and have only done the butter and graham cracker crumb step and there is not enough graham cracker crumbs for the 1 stick of butter ratio for 9×13 pan. Mine looks nothing like your pic so I got on here to check the comments. I guess I will be adding more crumbs. My daughter loves these and I am sure they will turn out delicious!
Erika says
This is so strange, Lisa, because I just made this recipe a couple days ago using these exact measurements and it was just fine. You don’t have to pat the graham cracker crumbs in – just sprinkle it evenly over the butter and continue layering with the other ingredients. It will all stick together and turn out delicious! Thanks for your feedback!
Vicky Wellwood says
Your picture and recipe doesn’t match- it looks like you put the nuts after the sweetened condensed milk?
Erika says
A slight oversight with the photos. You can do it either way and it will taste the same, Vicky. 🙂
Elizabeth Fuimaono says
I love how easy and simple you made this Magic Cookie Bars recipe for me to follow. I was very impressed! I made it over the weekend and it turned out great! Although, I bought dark chocolate chips by accident and was worried that it would change the flavor but it actually lessened the sweetness and was perfect after all. Thank you so much for sharing this easy Christmas dessert.
★★★★★
Erika says
I love the idea of using dark chocolate chips. Yum!
Lori says
Once when I made these, I didn’t have any butterscotch chips, so I sprinkled on some toffee chips and during baking they melted and made the bars kind of “carmelly” and really yummy!
★★★★★
Erika says
That sounds delicious, Lori. Great idea!
Liz says
I wonder if this is the delicious cookie bar that my Grandma and all the other sweet little old ladies at her church makes. I went there for a funeral a couple weeks ago and I can’t get the experience of the little bar out of my head. There was a chocolate one and a prune I think one. OH MY GOODNESS THEY ARE INCREDIBLE, I will have to try yours out and see I could’ve sworn those had oats or something in them.
Linda Ogden says
I love these and make them every year, but get a bit frustrated with the bars sticking to the pan. Do you use wax paper? Metal pan better than a g,ass pan?
Erika says
I would use parchment paper to prevent sticking. Good luck!
ListsForAll.com says
Hey Erika,
Great job with these 7 Layer Bars. Just wanted to let you know that we added them to our new list of the Best Dessert Recipes https://www.listsforall.com/best-dessert-recipes/ I am sure our readers are really going to enjoy this recipe as much as we do.
Keep up the good work!
★★★★★
Esther says
I made these using Nut Topping (ice cream topping) instead of coconut flakes. One graham cracker sleeve is the perfect amount. These were amazing! Thanks for the recipe!
★★★★★
Amanda says
Is a metal pan required?? My magic cookie bars came out super soft and smooshy. Yours looks well intact ..
★★★★
Erika says
Hi Amanda, no, I usually use glass. What type of pan did you use?
Carla says
Not a fan of coconut could these be made without it
Erika says
yes, just leave the coconut out and you’ll have 6 layer bars!
Abby stacey says
Can you freeze these after you make them ?
Erika says
Hi Abby, that’s a good question – I have never tried freezing these bars (they actually seem to last for a good 2 weeks – we still have some my family is munching on because I made so many this Christmas!)
Regina says
Any chance you know how long they stay fresh? I want to make these magic cookie bars in advance for a party….?
Erika says
Hi Regina, ours lasted for a good 6 days covered in a container before they started to taste a bit stale.
Amber Faust says
These cookie bars look amazing.
Erika says
Thank you, Amber!
Linda Lyons says
The butter ratio of mine looks off (they’re just out of the oven so they haven’t cooled yet), but I had puddles of butter bubbling up—ended up sopping it up with a paper towel. Did you mean 1/2 stick or 1/2 cup (I read it to mean 1/2 cup so I used a whole stick). Thanks-Linda
★★★
Erika says
It is 1/2 cup of butter – thanks for pointing that out, I just updated the recipe so no one else gets confused. And yes, that is the correct amount of butter. Did you finish the recipe? It is normal to have extra butter with the first step. If you try it with less butter, it is likely to be too dry and will fall apart later. Hope the finished bars were delicious!
★★★★★
Joanne says
These bars are one of our favorites – we make them every year and it’s so easy too! Thank you for this delicious Christmas “cookie” recipe!
★★★★★
Sealani says
Thank you Erika, for making this recipe available to the world. I’ve been making “dream bars” or “magic bars” for many years.
Every Christmas season I make these as a thank you to all the people who support my life – the mail person, my pharmacy staff, my doctors’ staff(s) , my neighbors – and I do lots of variations. One must be careful to not over-bake them, which I keep doing. I leave the kitchen when they are almost brown and then 10 minutes later it’s too much and they all are burnt. Luckily, some of them can be salvaged – this is a very rich, hearty cookie bar, and you can cut off the burnt part. Even with a hint of burnt, they are delicious.
I bake them at 325, for about 35 minutes.
This year my variations included: dry roasted peanuts, walnuts, almonds, and mixed nuts (almonds, walnuts, pistachio, pecans.) The chips were: butterscotch, white chocolate, semi-sweet chocolate, and caramel.
When I ate sugar, I would have a hard time not eating the whole pan within a week.
I have one last batch to go in, but I don’t have any coconut, which lead to a search for a replacement – which is how I landed here.
I recommend that if you are trying this recipe for the first time, some guidance: you don’t want floating butter that’s not covered,. I would recommend putting in a bit more of the cracker if you see that the crackers have soaked into the butter..
★★★★★