Magic cookie bars are all over the place.
They are called magic for a reason (I beg you to differ), yet some call them seven layer bars. Growing up, our local mall cookie store would make them out of all of the leftover goodies they had from other cookie creations and they were INSANELY THICK AND SOOO GOOD. I had those on my brain when I made mine with the following amendments:
More crust (duh)
Smaller pan = thicker bars
More chocolate (double duh)
Vanilla in the crust (because vanilla makes e’rything better)
Now really you can do whatever with these magical little bars. You can add even more chocolate (go nutty, you wild thing, you), sub out white chocolate if semi-sweet isn’t your thing (hey, I’m not here to judge), or sub out walnuts for whatever nut you prefer (pecans would be divine!).
I have a sugar cookie version coming this Christmas (ooh yeah, think peppermint and lots of butter and soooo good … Ok I’m done with the parenthesis. Probably.), but until that time comes, enjoy these decadent, gooey, incredible, fall apart, definitely-not-diet-but-so-worth-it cookie bars.
What you’ll need to make Magic Cookie Bars:
Graham cracker crumbs
Salted butter
Pure vanilla extract
Semi-sweet chocolate chips
Butterscotch chips
Chopped Walnuts
Coconut flakes
Sweetened Condensed Milk (I use and love Eagle Brand)
Traditionally these are baked up in a 13×9 inch pan, but I baked my version in an 8×8 to get max thickness and it is SO well worth the extra 5-10 minutes in the oven. You will want to line the pan with parchment to ensure that none of that buttery graham cracker crust is left behind due to sticking (though if you’re like me, you’ll grab a spoon and happily lap up the stray crumbs).
You can make the Magic Cookie Bars recipe gluten free by subbing in gluten free graham cracker crumbs (Pamela’s makes a great one that you can fine here) , and dairy free by subbing in vegan butter, sweetened condensed coconut milk, and non-dairy chocolate chips.
As always, tag me in whatever goodies you bake up from my site! #HHBHOLIDAYBAKES
XO,
Heather
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Magic Cookie Bars, HHB Edition
Ingredients
- ¾ cup salted butter, melted
- 1 ¾ cups graham cracker crumbs
- ½ teaspoon vanilla
- 1 (14 ounce) can sweetened condensed milk 1 ¼ cup semisweet chocolate morsels
- ¾ butterscotch morsels
- ¾ cup chopped walnuts nuts
- ½ cups coconut flakes
Instructions
- Heat oven to 350 degrees. Spray or butter an 8×8 baking pan, and line with parchment paper.
- Combine graham cracker crumbs, butter, and vanilla in a small bowl. Press mixture into the prepared pan, using the bottom of a one cup measuring cup if needed.
- Pour sweetened condensed milk all over crust layer.
- Next, layer with chocolate chips, butterscotch chips, walnuts, and coconut flakes. Gently press down to ensure top is even and all layers meld well.
- Bake for 30-35 minutes or until slightly golden on top. Cool completely, and then cut into bars. Store in an airtight container at room temperature for up to three days. Enjoy!
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