Easy Magic Cookie Bars, Eagle Brand 7 Layer Bars

Magic cookie bars, also called 7-layer bars, are an old-fashioned Eagle Brand bar cookie with a buttery graham cracker crust, chocolate chips, butterscotch chips, pecans, and coconut. They bake in one 13×9 pan with no mixer, and the sweetened condensed milk holds every layer together.

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Magic cookie bars show up on the cookie table every Christmas season at our church potluck. No matter what other cookies were on the buffet, I always had to have one or two of these seven-layer cookies.

They just look and smell like Christmas.

You get a buttery graham cracker crust on the bottom, gooey chocolate and butterscotch in the middle, and a golden coconut layer on top. The pecans add a little crunch in every bite. Best of all, you have a whole batch of cookies when you are done.

Why You’ll Love These Magic Cookie Bars

• They bake in one 13×9 pan, and parchment paper makes cleanup easy.
• You do not need a mixer, just a bowl, a spoon, and a can opener.
• There are only seven main ingredients, and you can find them at any grocery store.
• One pan makes 32 bars, so they are an easy potluck dessert and a good Christmas bar for your cookie tray.
• They keep well, and the refrigerator helps them last even longer.
• They will bring back Christmas memories for your family and guests.

Why Are Magic Cookie Bars Called 7 Layer Bars?

The name comes from the seven main ingredients: graham crackers, butter, chocolate chips, butterscotch chips, pecans, coconut, and sweetened condensed milk.

You mix the graham cracker crumbs with melted butter for the crust, layer on the sweet toppings, and finish with the coconut. Magic bars, magic cookie bars, and 7 layer cookie bars are all the same recipe.

Ingredients for Magic Cookie Bars

• 3/4 cup unsalted butter, melted
• 1 can (14 oz) Eagle Brand sweetened condensed milk
• 1/2 teaspoon vanilla
• 2 1/2 cups graham cracker crumbs (about 2 sleeves)
• 1 cup butterscotch chips
• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans
• 1 cup sweetened coconut flakes
• Coarse sea salt, optional

Ingredient Notes and Swaps

• Use sweetened condensed milk, not evaporated milk. The Eagle Brand can is the classic choice.
• Walnuts work in place of the pecans.
• Roughly chop the pecans so they sit nicely on top of the chips.
• A pinch of coarse sea salt on top is optional, and it cuts the sweetness a little.

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Equipment You Will Need

• 13×9 inch baking pan
• Parchment paper and cooking spray
• Small food processor, or a zip-top bag and a rolling pin
• Microwave-safe bowl for melting the butter
• Medium mixing bowl
• Large spoon or a flat-bottomed measuring cup to press the crust
• Cutting board and a sharp knife

How to Make Magic Cookie Bars (7 Layer Bars)

1. Preheat the oven to 350°F.
2. Lightly spray the bottom of a 13×9 inch baking pan with cooking spray, then line the entire pan with parchment paper, letting it come up the sides.
3. Crush the graham crackers in a small food processor, or in a zip-top bag with a rolling pin, until you have 2 1/2 cups of crumbs.
4. Melt the butter in a small bowl in the microwave, 30 seconds at a time.
5. Stir the graham cracker crumbs and melted butter together in a medium bowl.
6. Spread the crumb mixture over the bottom of the pan, all the way to the edges. Press it down firmly with the back of a large spoon or the bottom of a measuring cup.
7. Roughly chop the pecans.
8. Sprinkle the chocolate chips, butterscotch chips, and chopped pecans over the crust.
9. Stir the vanilla into the sweetened condensed milk, then pour it evenly over the chips and nuts.
10. Top with the coconut flakes and press down gently. Add a pinch of coarse sea salt if you like.
11. Bake for 25 to 30 minutes, until the top is a light golden brown.
12. Let the pan cool on the counter for 1 hour, then refrigerate until completely cool.
13. Lift the bars out by the parchment, set them on a cutting board, and cut into squares or any shape you like.

Pro tip: Spray the bottom of the pan before you add the parchment, and the paper will stay put while you work.

Tips for Making Magic Cookie Bars

• For easy cleanup and cutting of the cookie bars line your entire pan with parchment paper, covering even up to the edge of the pan.
• Use a mini food processor, coffee grinder, or nut chopper to quickly chop the nuts.
• Allow to cool completely before cutting.
• Remove the entire cookie from the pan by lifting the parchment paper and placing it on a cutting board to make the cutting easy.

Magic Cookie Bar Variations

• Walnuts
• Dark chocolate chips
• Mini chocolate chips
• White chocolate chips
• Peanut butter chips
• Mint chocolate chips
• Leave out the pecans for a nut-free batch.

Storing Magic Cookie Bars

• Store the bars in an airtight container.
• Keep them in the refrigerator so they last longer, and set them out a few minutes before eating for the best flavor.
• Serve at room temperature.

What to Serve with Magic Cookie Bars

Add these to your Christmas cookie tray next to the magic cookie bars.

• Classic Italian Pizzelle Recipe, Traditional Waffle Cookies
• Christmas Spritz Cookies Best Buttery German Spritz
• Easy Pecan Pie Shortbread Bar Cookie with Maple Syrup
• How to Make Old Fashioned Homemade Chocolate Fudge
• Easy Buckeye Cookies, Chocolate Covered Peanut Butter Balls

Magic Cookie Bars Frequently Asked Questions

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