Magic Cookie Bars (7 Layer Bars)

Magic Cookie Bars are gooey layers of chocolate, coconut, and toasted pecans on top of a buttery graham cracker crust, all held together with a layer of sweetened condensed milk. The perfect sweet treat!

7 Layer Cookie Bars

These wonderful bars were introduced to me a long time ago by a dear friend of mine. After all these years we are still close so I wanted to share one of her favorite recipes.

Why are they called 7 Layer Bars?

Well there are technically only 6 layers there are 7 flavors in them. The butter and graham crackers are really one layer of crust but each ingredient really shines!

With so many flavors and textures, they are sure to be a hit with everyone! I know they don’t last long in our house!

Ingredients Needed

Graham Cracker Crumbs – Crush your own graham crackers into crumbs or buy them already done.

Sweetened Condensed Milk – Be sure to get the condensed milk and not evaporated milk.

Chocolate Chips – Use a combination of semi-sweet chocolate and dark chocolate chips.

Coconut – I like to use the shredded coconut but you can also use flaked. Just be sure it’s sweetened.

Nuts – Pecans are my nut of choice but walnuts will work too.

Pantry Staples – Unsalted butter, flaky sea salt.

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How to make Seven Layer Bars

First: Preheat oven to 350 degrees F. Grab a 9×13 baking pan and line with parchment paper or cooking spray.

Second: In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine. Press into an even layer in the bottom of the prepared pan.

Third: Top with coconut, both kinds of chocolate chips, and chopped nuts. Pour the can of sweetened condensed milk over the layer of chocolate chips and nuts.

Fourth: Bake for 25 minutes or until the edges start to brown. Remove from the oven and let cool completely before slicing. Enjoy!

Some pour the sweetened condensed milk over the crumbs and then add the toppings. I like to pour it over the top of everything so it holds the toppings together and gives the pecans a candied coating.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

Why are they called Magic Cookie Bars?

They are also known as Hello Dolly, Holly Dolly Bars, or Holly Dollies. That’s how they were first introduced to me by my life long friend!

Do they need to be refrigerated?

These bars will last at room temperature in an air tight container for up to 5 days. They do not need to be refrigerated unless you live in a hot or humid place.

You can also freeze them for up to 2 months in a freezer safe container. If you are stacking them, be sure to place wax or parchment paper in between them to keep them from sticking.

Flavor Variations

• Use chocolate graham crackers instead of plain for the crust. You can even use crushed pretzels.
• Change up the chocolate by using a combination of semi-sweet, dark, or milk chocolate chips.
• Substitute half the chocolate for butterscotch chips (this is the traditional recipe)
• Change out the chopped pecans for almonds or walnuts.
• Add toffee bits or crushed toffee candy bars to the topping.
• Add coconut flakes instead of shredded coconut.

How to cut Hello Dolly Bars

Wait until they are completely cool before cutting. All the gooey toppings melted with the sweetened condensed milk can make a mess of your knife.

Once they are cooled, remove from the pan and slice with a sharp knife in one chop. Try not to drag the knife through all the gooey layers for best results. You can also clean the knife in between cuts. And use a small spatula to remove the bars from the pan

Tips for No Leftovers

• Line the pan with parchment paper or nonstick cooking spray. This will make removing the bars so much easier!
• You can make these a one pan dessert by placing the butter in the oven and melting it. Then add the crumbs, stir around, and then press out. Be careful as the pan is hot and can burn you.
• Press the cracker crumbs down firmly. Use a spatula if needed.
• Drizzle the sweetened condensed milk evenly over the top of the bars. Be sure to hit the edges.
• Bake until the edges of the bars are a lightly golden brown and the coconut is lightly toasted.
• Refrigerate the bars to cool them down even faster.
• Sprinkle with sea salt upon removing from the oven. This will help it stick to the bars.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

Whip up a batch of these ooey, gooey magic cookie bars and share with friends and neighbors!

More Easy Recipes

• Cherry Pie Bars
• Lunch Lady Brownies
• Sugar Cookie Bars
• Peanut Butter Cornflake Bars
• Pecan Snowball Cookies

Monday Christmas Cookie Recipes

• Almond Joy Cookies from Cheese Curd in Paradise
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• Chewy Gingerdoodles from Blogghetti
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• Chocolate Peppermint Stuffed Cookies from Family Around the Table
• Confetti Sprinkle Cookies from Shockingly Delicious
• Easy Peanut Butter Cookies from A Kitchen Hoor’s Adventures
• M&M Santa Cookies from Kathryn’s Kitchen Blog
• Eggnog Cookies from Devour Dinner
• Gluten-Free Pistachio Cacao Cookies from Frugal & Fit
• Gingerbread Cookies from Jen around the world
• Lemon Drop Cookies from Take Two Tapas
• Mandarin Orange White Chocolate Chip Cookies from Palatable Pastime
• Molasses Cookies from A Day in the Life on the Farm
• Mulled Cider Spiced Brown Sugar Cookies from The Spiffy Cookie
• Old Fashioned Spritz Cookies from An Affair from the Heart
• Orange-Scented Alfajores from Karen’s Kitchen Stories
• Peanut Butter Oatmeal Cookies with Grape Nuts from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Quick Maple Oatmeal Cookies from Christmas Tree Lane
• Salted Caramel Fudge Drops from Jolene’s Recipe Journal
• Santa Hat Red Velvet Mini Cookie Cups from Magical Ingredients
• Slice and Bake Butter Pecan Cookies from Hezzi-D’s Books and Cooks
• Spiced Christmas Cookies from Daily Dish Recipes
• The Best Slice and Bake Christmas Cookies from Kate’s Recipe Box

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