Ultimate Magic Cookie Bars.

Soft-baked graham cracker cookie bars with butterscotch, coconut, chocolate, and pecans. An ultimate version of the classic magic bar/hello dolly bar.

Ultimate Magic Cookie Bars with butterscotch, chocolate, and coconut! Get the recipe at sallysbakingaddiction.com

Welcome to Day 7 of Sally’s Cookie Palooza! So are you sick of cookies ye…

Ha! I can’t even finish typing that sentence. Of course you aren’t.

Sally's Christmas Cookie Palooza

Well, we actually are taking a short break from cookies today. Cookie bars are on the menu and you’re absolutely going to love them.

Ultimate Magic Cookie Bars with butterscotch, chocolate, and coconut! Get the recipe at sallysbakingaddiction.com

Traditional Magic Bars, also known as Hello Dolly Bars or 7 Layer Bars, are a layered dessert bar with a crumbly graham cracker crust, then topped with layers of butterscotch, coconut, chocolate, and nuts. Everything sticks together from gooey sweetened condensed milk that caramelizes on top when baked.

In short… magic bars are everything you love all in one.

And today? I made them even better. That’s right. I went off the beaten path and made a traditional magic cookie bar… thicker, softer, overloaded, and downright ultimate!

You’re welcome.

Ultimate Magic Cookie Bars with butterscotch, chocolate, and coconut! Get the recipe at sallysbakingaddiction.com

So here’s what you’re going to do.

  • Stop what you’re doing right now and start preheating your oven.
  • Don’t make a graham cracker crust. Make a graham cracker butterscotch cookie crust.
  • Layer that cookie crust with chocolate, coconut, and pecans.
  • Flood the glorious layers with sweetened condensed milk.

Oh I can’t even handle it!

Ultimate Magic Cookie Bars with butterscotch, chocolate, and coconut! Get the recipe at sallysbakingaddiction.com

So… the crust. It might just be my favorite part about this recipe. It’s like a thick graham cracker with a super soft texture. If you’re anything like me, you crumble graham crackers up into your yogurt. No? Just me?

You’ll make the same graham cracker cookie bar that you made here(Have you made those? Do it.) Add some butterscotch chips to it and pre-bake it for a quick 5 minutes while you get the other ingredients ready.

On top of the pre-baked crust, layer 1 cup chocolate chips, 3/4 cup shredded coconut, and 1/2 cup chopped pecans.

Guess what? You can play around with those amounts. Love coconut? Add a little more. Don’t like nuts? Leave them out and replace with more chocolate chips or coconut. There is plenty of room to play around with the toppings. Have fun with it! Kevin even suggested peanut butter cups next time. I knew I was marrying this man for a reason.

Ultimate Magic Cookie Bars with butterscotch, chocolate, and coconut! Get the recipe at sallysbakingaddiction.com

Top with 8 ounces of sweetened condensed milk, which is a little more than half of a standard 14 oz can. Before baking, I threw some extra butterscotch chips on top. I am a fool for butterscotch, aren’t you?

Once the cookie bars are done in the oven, you have to let them cool. Now if you’re self control has never been tested before… it will be tested now. If you cut into the bars too early, the layers will fall apart and you’ll be left with a gooey mess. Which, umm… still tastes quite good if you ask me.

But seriously. Let the bars cool. Since I have zero patience, I sped up the process and stuck them in the refrigerator after 30 minutes of cooling on the counter. I suggest you do the same. The sooner you can dig in!

Ultimate Magic Cookie Bars with butterscotch, chocolate, and coconut! Get the recipe at sallysbakingaddiction.com

They’re soft, they’re thick, they’re chewy, they’re ultimate! Layers upon layers of goodness. So many darn tastes and textures. Your tastebuds will be in heaven. They’ll be the star of any dessert platter!

So what did we do with these bad boys? After sampling quite a few after the photo shoot, Kevin’s friend came over to visit. (I’m beginning to think that his friends come over just for the baked goods we always have around.) We sent him off with the rest of these ultimate cookie bars. I received a text shortly after.

“These won’t last the whole car ride.”

Yeah, I hear ya Dave. I hear ya.

Ultimate Magic Cookie Bars with butterscotch, chocolate, and coconut! Get the recipe at sallysbakingaddiction.com

Now start some ultimate baking!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Ultimate Magic Cookie Bars

Soft-baked graham cracker cookie bars with butterscotch, coconut, chocolate, and pecans. An ultimate version of the classic magic bar/hello dolly bar.



  • 1/2 cup (115g) unsalted butter, room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup (125g) all-purpose flour (careful not to overmeasure)
  • 1 cup (100g) graham cracker crumbs (9 graham crackers)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (175g) butterscotch chips


  • 1 cup (180g) semi-sweet chocolate chips (I used mini, but regular size is OK)
  • 3/4 cup (50-60g) shredded sweetened coconut*
  • 1/2 cup (70g) chopped pecans*
  • 8 ounces sweetened condensed milk


Preheat oven to 350F degrees. Line a 8x8 baking pan with aluminum foil, leaving enough overhang on the sides. Set aside.

In a large bowl using handheld or stand mixer, cream the butter and brown sugar together on medium speed. Beat for about 2 minutes until smooth and combined. Add the vanilla extract and egg, beating until combined. Scrape the sides of the bowl down as needed. Set aside.

Toss the flour, graham cracker crumbs, and baking powder together until combined. With the mixer running on low, slowly add the dry ingredients to the wet ingredients. Mix until combined, then mix in the butterscotch chips. Press graham cracker dough into the prepared baking pan and bake for 5 minutes. Remove from the oven and layer with chocolate chips, coconut, and pecans.  Drizzle sweetened condensed milk evenly on top. I sprinkled a couple more butterscotch chips on top, but that's optional.

Bake the bars until set, about 25-30 minutes. I loosely covered the pan with aluminum foil halfway through baking to prevent browning. Make sure you rotate the pan a couple times during the bake time as well. Allow to cool for 30 minutes at room temperature and then stick in the refrigerator to cool all the way through. Once the bottom of the pan is cold, you may cut the bars into squares.

Bars stay fresh at room temperature for up to 1 week. Bars may be frozen for up to 3 months-- thaw overnight in the refrigerator before serving.

Recipe Notes:

*Different brands of coconut weigh different amounts. I used store-brand sweetened shredded and 3/4 cup was 55g.

*If you don't like nuts, leave them out! Replace with more butterscotch chips, chocolate chips, or coconut. Play around with the amounts of add-ins you like. These bars are very forgiving. 

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© Sally’s Baking Addiction. All images & content are copyright protected. 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.


 A few similar favorites you’ve gotta try…

S’more Cookie Bars

S'mores Cookie Bars


Brown Sugar Butterscotch Cupcakes

Brown Sugar Butterscotch Cupcakes | sallysbakingaddiction.com


Peanut Butter S’more 7 Layer Bars

Peanut Butter S'more 7 Layer Bars


Caramel Snickers 7 Layer Bars

Caramel Snickers 7 Layer Bars | sallysbakingaddiction.com


Almond Joy Coconut Macaroons

Almond Joy Macaroons - chocolate, coconut, and almonds. Easy recipe at sallysbakingaddiction.com


Chocolate Turtle Cookies

Chocolate Turtle Cookies. Love these! Get the recipe at sallysbakingaddiction.com


See all of the cookie recipes so far in my cookie palooza!





  1. So, this has been a “Sally’s Baking Addiction” week for me. I made the (not so) Red Velvet Cheesecakes and the Cake Mix Cookies. I also made these amazing Magic Bars for a meeting tonight. Oh my goodness – these were a hit! People were commenting about how tasty and rich they were. I omitted the pecans and added white chocolate chips to the topping. So yummy! I’ve never made these before (like ever) and I think I may have a new favorite bar cookie. Thank you for sharing all of your fantastic creations!

  2. I just found your site when searching for layered dessert bars and I love it! I made these today and though they’re still in the oven, the dough tasted amazing. I’m so excited to check out the rest of your site. Your photos look great and I am incredibly hungry now. Thank you!

  3. Thanks for this recipe! These are great! I put half the amount of butterscotch chips in the crust which worked for me because the bars were just a bit too sweet for me. I will try experimenting with evaporated milk and sugar instead of condensed milk next time.

    Keep up the great work Sally!

  4. I never comment on websites, but this time I had to. These are amazing. The crust, omg, the crust. Amazing. I’ve passed this recipe on to several coworkers in the last 2 days and I now have to buy the stuff to make these again, because a 13″x9″ pan of them was gone in 2 days. Thank you so much for this recipe. I honestly can not say enough good things about it.

  5. Wow! Ive always loved magic bars, especially the crust 🙂 i have got to try this!!

  6. Love this recipe! It’s so easy and I haven’t had a magic cookie bar since I was a kid. Brought these to work for a coworker’s last day and I think he would have eaten the whole pan.

  7. I just made these and they are DELICIOUS!!!!! I gave my husband a small piece and now he’s begging for more! I’m going to have to hide them so they will last more than 24 hours! Fantastic recipe!

  8. They just finished cooling 5-10 minutes ago and i cute a small piece out and it was soooooo sweet and gooy. i couldn’t even finish a small piece it was so filling. i hope my dad and my mom like it. she wants bring a few into her coworkers. i hope they like them

  9. How come you have used only 8’ounce of sweetened condensed milk ? What happens with 14 ounces if I did that instead ? 

    • This is a smaller batch recipe, so the entire can isn’t used. If you double the recipe to fit a larger pan, 1 can is perfect.

  10. How do these do frozen? I was thinking of making these and freezing them. I wanted to have them in case of unexpected guests and a need for emergency tasty treats.

  11. Made these for a party last night and they were AMAZING! Everyone loved them! I normally stick to a more basic butter/graham cracker crust (which is all fine and good) for my go-to magic bar recipe, but I’m so glad I branched out and tried this one!!! Btw, I am SO excited that you may be coming to Atlanta, my hometown!

  12. I made these last Christmas and they tasted DELICIOUS! Got rave reviews! My only dilemmas were that after I cooled them the appropriate time, they were rather difficult to cut through. Is there a special type of knife you use to cut them into the delectable little pieces of heaven that they are? Also, the foil didn’t peel off very well from the crust…any tips? Could parchment paper be used instead of foil? I can’t wait to make these again oh so soon! Merry Christmas! 

    • Maggie, make sure you’re using a super sharp knife to get through all of those layers. OR you can let the bars sit at room temperature for 10-20 minutes which will help you cut through easier. Parchment paper works too.

  13. I also had trouble with the foil sticking to the crust last year.  This year I tried parchment paper.  Worked perfectly!  The crust didn’t stick at all.

  14. oh no! I didn’t read the 8 oz measurement for the condensed milk and instead added a whole 14 oz can! Will they be ruined?

  15. Wonderful recipe! Everyone loved them.

  16. Sally,

    Can something else be used in the crust instead of butterscotch chips? I’m bringing these to a kids birthday and I worry the butterscotch taste won’t go over well.

  17. I made these for my husband, but he challenged me to add some layers. He was also going on a hike so I wanted to make them a little heartier, and maybe not as sweet. I used a mix of shredded sweetened coconut and flaked unsweetened coconut, added peanut butter chips, and topped it with some broke up pretzels for a salty crunch. They were a huge hit!

  18. Hi Sally! I’m going to try making these for the first time soon. I just measure out some graham crumbs for your no-bake chocolate pb squares and found that 1 cup of my graham cracker crumbs comes to 150g, not 100g. Which do you recommend I go with, the cup or the mass? 

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