White Chocolate Magic Cookie Bars / Seven Layer Bars

Magic cookie bars.  Seven Layer Bars.  Whatever you call them – I love them.  I usually only make them for Christmas, and they are hands down the treat I look forward to the most.   An added plus for me is that a lot of people seem to be a bit turned off by coconut and thus do not try them.  This leaves more for me.   I’m sooo fine with that.   Buttery graham cracker crust, gooey creamy sweetened condensed milk, toasty coconut, chocolate chips and nuts.  I love each and every crumb.

Magic Cookie Bars Photo From Eagle Brand

A few weeks ago I was reading my favorite cooking blogs and I came across a white chocolate version at Baking Bites. I have thought about them daily, nightly and possibly in my sleep, ever since.  These darn bars have been haunting me.    So I finally had enough, and realized I was just going to make them.   I altered her recipe slightly (though I still want to try hers), and frankly I’m at a lost for words for how delicious they are.  If you are a fan of butter, white chocolate, coconut and/or nuts, MAKE THESE.   I’d share mine with you, but I won’t even share them with my kids.  Now, in my defense, one is allergic to nuts and one has six teeth, so realistically I couldn’t share them even if I wanted to.  Nice how that works out, eh?

And the best part (well, the taste is the best part, don’t believe me if I tell you otherwise) is that they are EASY and are made completely in the pan that you bake them in.  Easy clean up!   Here’s what you need…

White Chocolate Magic Cookie Bars Recipe  / White Chocolate Sever Layer Bars Recipe
Adapted from Eagle Brand’s Magic Cookie Bar Recipe

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1 (14 oz.) can sweetened condensed milk
  • 2 cups (12 oz. pkg.) white chocolate chips
  • 1 1/3 cups flaked coconut
  • 1 cup chopped nuts – macadamia, slivered almonds or walnuts work best

Heat your oven to 350°F (325 for glass pans).

Put the stick of butter into the pan, and put it in the oven while the oven is pre-heating.

Keep an eye on the butter, though mine is usually melted right about the time the oven reaches the desired temperature.   Remove from oven and have a spot where you can put the hot pan to work with.   Take extra care to not burn yourself, sometimes I forget I’m working with a screaming hot pan.

Next, while not burning yourself (can you tell I’ve done that a few times?), sprinkle your graham cracker crumbs evenly over the melted butter.

Lightly smooth / press the graham cracker crumbs into the butter.  The back of a spoon works well for this.   Pour the can of sweetened condensed milk evenly over the graham cracker crumbs.  This can be hard to spread if you plop it all into the center, so I slowly pour it out trying to cover the entire area so that I don’t have to spread it.

Now you will sprinkle the chocolate chips and nuts onto the sweetened condensed milk.

I tend to save about 1/4 of each to put on after the coconut.    All that’s left is to add the coconut layer, and than sprinkle on the remainder of the chocolate chips and nuts.   You will than want to gently press the entire mixture down a bit, just a little pat, no need to smoosh it.

Bake for 25 to 30 minutes or until lightly browned.

Remove from oven and let cool.  I know it may not look like much – but it’s beautifully delicious.   At this point you can leave them in the pan and cut a piece out as needed (well, I guess nobody NEEDS one, so wanted?  No, I’m sticking with needed).   I decided to cut mine into round pieces.    I used my fancy children’s Disney cup as my cutter.  I spray liberally with cooking oil, insert into the bars and give it a twist.

Most likely the bar will stick in the cup.  I give it a few taps on the counter and it usually pops out.  It is helpful to wipe down the cup after each use, and add a bit more cooking oil.

That’s it.  Now enjoy.  And enjoy seconds.  And when nobody is looking, go ahead and enjoy thirds.  I won’t tell a soul.

Sticky, gooey, GOOD!

And if you REALLY want to take it over the top, add a bit of caramel sauce…

Oh yeah.

Share on FacebookTweet about this on TwitterGoogle+Pin on Pinterestshare on TumblrShare on StumbleUpon

Comments

  1. Jess Wakasugi says

    Hello! I recently received the Stylish Blogger Award and am passing it on to you! Loving the colorful layout and your recipes are fantastic! Thanks for the fun reads!

  2. Nicole@HeatOvenTo350 says

    I love seven layer bars. I never thought to cut them in circles, but it really makes them seem special. I especially love that idea because there is the issue of what to do with all those scraps left over. Hmmmm.

  3. Sandra says

    OK Christi you’re killin me!!! One yummy recipe after another. Here in Michigan we just got whalloped with another snow/ice storm, but I’m seriously considering braving the elements to go to the store. These bars are decadent, sinful and I’m sure way more calories than I need. Love your pictures too. Happy I found your blog.

    • Christi says

      Thanks Lizzy! Your blog is pretty amazing :) The white chocolate cinnamon pretzels have me drooling – sounds like a really great flavor combo. Will try them next time I’m playing with chocolate and pretzels (which is probably much too often!).

  4. Mary says

    When I was growing up (in Oklahoma in the 70′s, we called these “Hello Dollies”. Don’t have any idea why ;) And we used Nilla Wafers instead of graham crackers. I am sure gonna give these a try. Got that gotta-make-something-with-my-white-choc-chips craving. Thanks for sharing!!

  5. Cat says

    when i first saw this recipe, i thought I MUST MAKE THIS! lol! so, for a “snack day” at the office, it was my first choice. i didn’t realize until i’d gathered all the ingredients, that i didn’t know what size pan to use. in some of the pictures, it looks like a 9×13, but the original recipe you linked to referenced a 8×8 pan.

    now that they’ve been baked, i’m pretty certain i used the wrong sized pan… my bars appear much thicker than yours – and a little overcooked on top. but, they’ll still be yummy i’m sure (i’m waiting for them to cool a bit before i “sample”).

  6. Barbara says

    I just made these today. I used a 9×9 glass pan which must have been smaller than yours as mine are a lot thicker. Not that that seems to be a problem for anyone eating them ;-) Delicious!

  7. APaoloKY says

    Was looking for an alternative with the oreo base and found this and the oreo one. Love these to change up my cookie bars this year. FYI – I save the crumbs and mis-shapes in the freezer, and use them as ice cream toppings…

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>