Seven Layer Magic Cookie Bars – a retro recipe that’s making a comeback! Seven layers of deliciousness starting with a buttery graham cracker crust, then topped with sweetened condensed milk, coconut, pecans, chocolate chips and butterscotch chips. Yum!
Need a Last Minute Dessert to Take to the Party?
Last weekend, we got invited to an impromptu dinner party. “What can I bring?”, I said. You know the answer. How about a dessert. Sure! I’d love to. Meanwhile, the party was in a few hours and I still had to go to the store. (Yikes!) I needed something I could throw together in a hurry. I remembered the Seven Layer Magic Cookie Bars my grandmother used to make years ago. Bingo! I knew they’d be perfect because you can throw them together in a matter of minutes.
I ran to the store to grab the ingredients, then came home and couldn’t believe how fast the Seven Layer Magic Cookie Bars came together. First I just melted some butter, threw in some graham cracker crumbs, mixed it together and pressed it into the bottom of a pan which I had lined with tin foil and sprayed with non-stick cooking spray. Then poured on some condensed milk, sprinkled on coconut, nuts and chocolate chips and threw it in the oven. Well, not really but I put it in the oven as fast as I could without burning myself. Ha! (Note: I forgot the butterscotch chips. Oops!)
The Many Names of Magic Cookie Bars or Hello Dollys
7-Layer Magic Bars
Seven Layer Magic Cookie Bars
Hello Dolly Cookies
Hello Dolly Cookie Bars
Magic Cookie Bars
My grandmother actually called them “Hello Dolly” Cookies. I found this article about the history of these magical cookies. There seems to be some dispute as to whether the recipe came from a young girl in Dallas in 1965 or the back of the Borden sweetened condensed milk can. Either way, they are absolutely scrumptious. The party guests loved them too!
What you need to make Seven Layers Magic Cookie Bars
Unsalted Butter – 1 stick or 1/2 cup, melted
Graham Cracker Crumbs – I bought a box of graham cracker crumbs, but you could also crush graham crackers if you wish. You need 1 1/2 cups.
Sweetened Condensed Milk – you need 1 (15 ounce) can.
Coconut flakes – I used Publix brand sweetened coconut flakes. Who remembers when they sold this in a little blue can?
Chopped pecans – you could toast them ahead of time for added flavor.
Semi-Sweet Chocolate Chips – I used Nestlé brand.
Butterscotch Chips – I actually forgot to add these. If you can’t find Butterscotch Chips, you can substitute extra chocolate chips.
More Old Fashioned Cookies You’ll Love
TOOLS FOR SUCCESS
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This recipe is featured on Meal Plan Monday over at the Southern Plate.
Seven Layer Magic Cookie Bars
- 1 stick unsalted butter, melted 1/2 cup
- 1 1/2 cups graham cracker crumbs or approximately 1 sleeve of graham crackers, crushed
- 15 ounces sweetened condensed milk
- 1 cup sweetened shredded coconut flakes
- 1 cup chopped pecans
- 1 cup semi-sweet chocolate chips
- 1/2 cup butterscotch chips or substitute extra chocolate chips, if desired
- Preheat oven to 325°F. Line a 13" x 9" casserole dish with tin foil. Spray the tin foil with non stick spray. Set aside. (If you prefer a thicker bar, use an 9" x 9" square pan, lined and greased well. You will preheat oven to 350°F. for this size pan. Same baking time.)
- In a medium bowl, stir together graham cracker crumbs and melted butter until combined. Press into bottom of prepared pan. (If you're using graham crackers, place them in a large ziploc bag, seal it and pound with a rolling pin to crush the crackers.)
Note: You can pour the sweetened condensed milk on FIRST or LAST.
- Evenly pour the sweetened condensed milk over crust. Sprinkle a layer of coconut, chocolate chips, butterscotch chips and pecans on top. Note: Another way you could make these is to put the chocolate chips and butterscotch chips down first onto the graham cracker crust, then the coconut, nuts and lastly the sweetened condensed milk. Both ways taste great, they just have a different look.
- Bake for 30 minutes. Remove from oven, let cool, then remove bars from pan by lifted up the tin foil and placing on counter. Cut into 24 squares. Store covered in refrigerator. For best results, eat them at room temperature.
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All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.