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Close-up of a magic bar cookie with a crumbly base, chocolate chips, shredded coconut, nuts, and a golden baked topping.
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5 from 2 votes

Easy Magic Bars Recipe

Magic bars, also called 7-layer bars, are made with seven layers of gooey decadence, including melty chocolate chips and coconut on a crisp graham crust. Not overly sweet with a hint of salt makes these a modern take on classic magic cookie bars.
Prep Time15 minutes
Cook Time30 minutes
Cool down30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 24 bars
Calories: 185kcal
Author: Traci

Equipment

Ingredients

  • 2 cups Graham Cracker Crumbs about 16-18 full sheets
  • 1 stick Salted Butter melted
  • 1 cup Semisweet Chocolate Chips or other variety
  • ½ cup White Chocolate Chips or Butterscotch Chips
  • 1 cup Chopped Walnuts or Pecans
  • 1 cup Shredded Coconut Unsweetened or sweetened
  • 1 (14-oz can) Sweetened Condensed Milk

Optional finish

  • Flaky Sea Salt to taste

Instructions

  • Prep the pan: Heat the oven to 350°F. Coat a 9x13 baking dish with cooking spray and line it with PARCHMENT that hangs over two opposite sides to form a sling.
  • Make the crust: In a mixing bowl, combine the MELTED BUTTER and GRAHAM CRACKER CRUMBS until the mixture resembles damp sand and holds together when pressed. Press it evenly into the pan.
  • Start layering: Sprinkle the CHOCOLATE CHIPS, CHOPPED WALNUTS, and SHREDDED COCONUT evenly over the crust, holding back a small scoop of each for topping.
  • Add condensed milk: Warm the SWEETENED CONDENSED MILK until pourable, then drizzle it evenly over the layers. Sprinkle the reserved toppings and add FLAKY SEA SALT if using.
  • Bake + cool: Bake for 25–30 minutes, or until the edges are golden and the top is set. Cool completely in the pan.
  • Lift + store: Use the parchment sling to lift the bars out in one piece, slice into squares, and store at room temperature for up to seven days.

Video

Notes

Pan type: Use any 9 x 13 baking dish or baking pan. Nonstick is not required for this magic cookie bar recipe.
Graham crackers: Different brands vary in size and weight, so the 2-cup crumb measurement is the most reliable. You’ll usually need 16–18 full sheets.
Coconut: I prefer unsweetened because sweetened coconut makes these bars a bit too sweet for me, since the other ingredients already have sugar. Use what you like.
Chocolate choices: Any chocolate chips work—milk, semi-sweet, dark, or a mix. Butterscotch chips are the old-school option, but they’re optional if you don’t love them.
Variations: Crushed pretzels can replace the coconut for a salty twist.

Nutrition

Serving: 1bar | Calories: 185kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 52mg | Potassium: 109mg | Fiber: 2g | Sugar: 7g | Vitamin A: 124IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg