Best Magic Cookie Bars Recipes

MAGIC COOKIE BARS FROM EAGLE BRAND®

Steps:

• Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
• Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
• Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

SEVEN LAYER MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
• Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
• Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

(GLUTEN FREE) MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
• Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
• Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
• Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
• Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
• Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.

MAGIC COOKIE BARS FROM EAGLE BRAND

Steps:

• 1. Spray pan with non stick spray. Pour melted butter into the bottom of a 13 x9x2 inch pan
• 2. Sprinkle graham cracker crumbs evenly over butter and press down lightly. Sprinkle nuts evenly, scatter chocolate morsels over nuts then sprinkle the coconut evenly over the choc0late
• 3. Pour the condensed milk evenly over coconut, Bake 350 for about 25 minutes. Until lightly browned. Cool in pan at lest 15 minutes and cut into squares. Can make about 2 dozen

SALTED CASHEW AND CARAMEL APPLE MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with shortening.
• Mix graham cracker crumbs and butter together in a bowl. Press over the bottom of the prepared pan.
• Pour sweetened condensed milk evenly over crumb mixture. Layer cashews, apple, and caramel pieces evenly on top; press down with a fork.
• Bake in the preheated oven until lightly browned, about 30 minutes. Loosen from the sides of the pan while warm. Let cool before cutting into diamonds or squares.

MAGIC COOKIE BARS (HELLO DOLLIES)

Steps:

• 1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. In a small bowl, combine graham cracker crumbs and butter. Press crumb mixture into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

MAGIC COOKIE BARS OR SEVEN LAYER COOKIES

Steps:

• Preheat oven to 350 degrees Fahreheit (325 degrees Fahrenheit for a glass dish).
• In a small bowl, combine graham cracker crumbs and melted butter; mix well.
• Press crumb mixture firmly in the bottom of a 13x9 baking pan.
• Pour sweetened condensed milk evenly over crumb mixture.
• Layer evenly with semi-sweet chocolate chips, white chocolate chips, butterscotch chips, peanut butter chips, coconut, and nuts.
• Press down firmly with a fork.
• Bake for 25 minutes or until lightly browned.
• Cool.
• Cut into bars.
• Store leftovers covered.

MAGIC COOKIE BARS

Steps:

• Heat oven to 350 degrees. Butter a 13- by 9-inch baking pan. Line it with parchment, leaving a 2-inch overhang on two sides.
• In a food processor, process the graham crackers until finely ground. (You should have about 2 3/4 cups.) Add brown sugar, baking powder and salt and pulse to combine. While machine is running, add butter and egg and process until the crumbs are completely moistened and large clumps have formed.
• Tip the graham cracker mixture out into the prepared pan. Crumble the mixture to divide it evenly across the bottom of the pan, then use your fingers to spread it out into an even layer, lightly pressing it into the pan. Bake the crust until it is set and dry, about 15 minutes.
• Pour the sweetened condensed milk evenly over the crust and spread it out into an even layer. Sprinkle half the chocolate and half the pecans evenly over the surface. Sprinkle the coconut on in an even layer. Then sprinkle the remaining chocolate and nuts evenly over the top.
• Bake until toppings are evenly golden brown, about 25 to 30 minutes. Let cool in the pan on a wire rack. To serve, lift the bar out of the pan using the parchment overhang, transfer it to a cutting board and cut into 15 bars.

CHOCOLATE RASPBERRY MAGIC COOKIE BARS

Steps:

• Mix chocolate graham cracker crumbs and butter together in a small bowl. Press into a 9x13-inch baking pan. Sprinkle walnuts evenly on top. Top with dark chocolate chips, white chocolate chips, and coconut.
• Drizzle sweetened condensed milk evenly over coconut layer. Drop spoonfuls of raspberry preserves on top so there will be some on each bar once baked and cut.
• Bake in the preheated oven until lightly golden, 20 to 30 minutes. Let cool until set, about 1 hour. Cut into 6 columns and 3 rows to make 18 bars.

HOLIDAY CRANBERRY MAGIC COOKIE BARS

Steps:

• Set oven to 350 degrees F.
• Grease an 11 x 7-inch or a 9 x 9-inch baking pan.
• Combine cracker crumbs and butter.
• Lightly press into prepared baking dish (do not pack down hard).
• In a bowl combine all the remaining ingredients; mix well.
• Gently spoon over crust.
• Bake for 25 minutes or until edges are golden brown (don't overbake!).
• Cut into bars or triangle shapes.
• Store in refrigerater.
• Note: these bars can be made without the cranberries, they taste just as good.

MAGIC RASPBERRY COOKIE BARS

Steps:

• In a small bowl, combine crumbs and sugar. Add butter, Toss until combined. Press onto bottom of 13x9" baking pan.
• Evenly drizzle the sweetened condensed milk over crumbs. Refrigerate for 10 minutes. Spoon preserves over top.
• Sprinkle with coconuts and pecans. Bake at 350 degrees for 25-30 minutes or until lightly brown.
• Cool completely and cut into bars. Store, loosely covered, at room temperature.

MAGIC COOKIE BARS - CAKE MIX VERSION

Steps:

• Preheat oven to 325.
• Place cake mix in a medium bowl, cut in the cold butter using a pastry blender. The mixture will remain crumbly.
• Press mixture into an ungreased 10 X 15 pan.
• Sprinkle chocolate chips, butterscotch chips, nuts, and coconut over the base.
• Drizzle sweetened condensed milk over the whole pan.
• Bake for 25-30 minutes, or until lightly browned.
• Cool completely and cut into bars. (I like to cut them into large triangles).
• Note: I have used other cake mix flavors for the base, such as yellow and butter, and they turned out well.

CHERRY MAGIC COOKIE BARS

Steps:

• Preheat oven to 350°F (325°F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
• Pour EAGLE BRAND evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
• Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

MAGIC CHERRY COOKIE BARS

Steps:

• 1. Heat oven to 350^. Spray a foil lined 13x9-inch baking pan with foil extending over edge of pan(for easy lift up edges of foil to remove from pan for easy cutting after baking)
• 2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
• 3. Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. cut into bars or diamonds or squares.

MAGIC COOKIE BARS (HELLO DOLLIES) RECIPE - (4.4/5)

Steps:

• Heat oven to 350°F (325°F for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray, or make a parchment paper "sling"* . Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. NOTE: An offset spatula makes this easy to do. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork (I use the palm of my hand). Bake 25 minutes or until lightly browned. Cool.* Cut into bars or diamonds. Store covered at room temperature. I like to make a "sling" by layering two pieces of parchment paper, which has been lightly sprayed. This helps the parchment paper to "stick" to the pan. I also leave a couple of inches of overhang. That way, it's easy to lift the baked cookie out of the pan to cool on a rack. That way I can easily cut the bars with a long knife or a bench scraper.

JEANS MAGIC COOKIE BARS

Steps:

• 1. Preheat oven to 350. Place butter in a 13 x 9 inch pan. Place in oven to melt butter. Remove pan from oven; sprinkle crumbs over butter, pressing down with a fork.
• 2. Sprinkle coconut over crumbs. Add a layer of chips and a layer of pecans.
• 3. Drizzle condensed milk evenly over the top.
• 4. Bake for 20 - 30 minutes or until golden brown. Cool before cutting.

MAGIC COOKIE BARS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the graham cracker crumbs and melted butter, mix well an press mixture into the bottom of one 18x26 inch pan. Pour the sweetened condensed milk over the crust. Layer the chocolate chips, coconut and nuts on top. Press down gently into the "goo".
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until lightly brown. Let cookies cool completely before cutting into 2x2 inch squares.

WHITE CHOCOLATE AND CANDIED FRUIT MAGIC COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Mix vanilla wafer crumbs and melted butter together in a bowl. Press crumb mixture into the bottom of the prepared baking pan. Pour sweetened condensed milk evenly over the crust. Layer chocolate chips, candied cherries, and walnuts evenly on top. Press down firmly with a fork.
• Bake in the preheated oven until lightly browned, 25 to 30 minutes. Loosen from sides of pan while warm. Let cool in pan; cut into squares or diamonds.

MERINGUE TOPPED MAGIC COOKIE BARS

Steps:

• 1. Heat oven to 350 degrees. Coat 13x9-inch baking pan with no-stick baking spray. Alternate method: Line 13x9-inch pan with greased (sprayed) foil. Make sure foil overhangs the edges of the pan for easy removal.
• 2. Combine graham crackers and butter in small bowl. Press into bottom of prepared pan.
• 3. Pour sweetened condensed milk evenly over crumb mixture.
• 4. Layer evenly with with chocolate chips, coconut and chopped nuts. Press down firmly with fork.
• 5. Bake for 15 minutes.
• 6. While cookie bars are baking, prepare the meringue. Beat 3 egg whites until frothy. Gradually add 1 cup of brown sugar. Beat until stiff peaks form about 7 minutes.
• 7. Spread meringue over cookies. Bake at 350 for another 15 minutes.
• 8. Loosen from sides of the pan while still warm. Cool on wire rack. Cut into bars.
• 9. VARIATIONS: SUBSTITUTE chocolate chips or nuts with candy-coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch pieces.

GLUTEN-FREE MAGIC COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs and melted butter together in a bowl; press into an 8x11-inch glass casserole dish. Pour condensed milk evenly over the crust. Sprinkle chocolate chips, coconut, and pecans evenly on top and press down.
• Bake in the preheated oven until edges are golden, 25 to 30 minutes. Let cool before cutting.