Double Chocolate Magic Bars to Make Your Day

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Know what’s better than those Magic Bars with the coconut and chocolate? Making Double Chocolate Magic Bars with chocolate cookie crumbs!

Double Chocolate Magic Bars | Life as Mom

I love Magic Bars. When I was pregnant with FishChick10, I ate half a pan all by myself — in one sitting.

Needless to say, I wasn’t feeling too well that afternoon when I went in for my OB check-up. And Dr. Arroyo was none too happy, either.

But, he knew exactly what kind of cookie bar I was talking about. Oh yes, yes, he did!

Magic Bars have made a name for themselves as being some of the easiest, most decadent cookie bars ever to grace your table. One of the great things about them is that you can make them so many different ways.

This cranberry cinnamon version from Our Best Bites is what inspired me to try different flavor combos.

(I was surprised that their cooking method is different than the one I’ve always used. Interesting. I like my way best, of course!)

Over the years I’ve made Magic Bars with different crumbs (try pretzel or shortbread!) as well as different toppings. Check out your options here.

For these bars I omitted the traditional nut layer to accommodate FishChick10’s food allergies. I made another tweak in using chocolate cookie crumbs instead of graham crackers and unsweetened instead of sweetened coconut. Perfection!

Not too sweet, just the right combination of flavors!

And, can I just say they taste fantastic, cold from the freezer? Oh my! Bake a double batch so that it’s easy to share.

Double Chocolate Magic Bars
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Know what’s better than those Magic Bars with the coconut and chocolate? Making Double Chocolate Magic Bars with chocolate cookie crumbs and chocolate chips!
Course: Dessert
Cuisine: American
Keyword: chocolate cookie bars, chocolate cookies, double chocolate magic bars, magic bars
Servings: 16
Author: Jessica Fisher
Ingredients
  • 1 1/2 cups chocolate cookie crumbs
  • 1/2 cup melted butter
  • 1 cup chocolate chips
  • 1 cup unsweetened flaked or shredded coconut
  • 1 can sweetened condensed milk
Instructions
  1. Preheat the oven to 350 degrees. Line a 9×13-inch baking pan with parchment paper.
  2. In a small mixing bowl, combine the cookie crumbs and the butter. Press this mixture lightly into the prepared pan. Sprinkle the chocolate chips and then the coconut over the crust. Drizzle the sweetened, condensed milk over all.
  3. Bake for 25 minutes or until golden brown. Cool completely and cut into squares.
  4. To make ahead, store cut cookies in airtight container, separated by layers of waxed paper, and freeze.

Be sure to check out my 12 Days of Christmas Cookies.

Christmas Cookies 047

About Jessica Fisher

I believe you can get great meals on the table -- and still keep that pretty smile on your face.

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Comments

  1. OMG. Those look divine!!!

  2. Christine says:

    Wow, they look amazing!! I will have to make them!! Super simple assembly makes two little helpers very happy to be in the kitchen. Thanks for the variation!

  3. Natalie says:

    These sound similar to 7-layer cookies that we make. You use butter and graham crackers crumbs, then layer on coconut, finely chopped walnuts, butterscotch chips and chocolate chips. Pour over a can of sweetened condensed milk. I also freeze them. We make a variety of cookies, freeze them, and then give them away on decorative plates to friends around the holidays.

  4. Scrumptious!!!!!

  5. Oh wow! These look amazing… I’ve never heard of these before? I’m gonna make these to tonight to bring to church brunch tomorrow. Thanks for the recipe… can’t waitto try them! 🙂

    • Jessica Fisher says:

      You’ve probably heard of regular Magic Bars. They’re often called 7 Layer Bars. I’m thinking these are better. LOL

  6. So. I am revising my Christmas dessert plan, and adding these. Oh, man. I might actually make them tomorrow. Thanks for sharing this!

  7. These look glorious!
    I’ll be tryin’ um! mmm
    Thanks for sharing.

  8. Ellisa says:

    I’ve seen some recipes call for the sweetened condensed milk to go over the graham layer and others say to spread evenly over the whole thing. Does it matter? Does it change the flavor at all? Can I do half over the graham layer and half over the whole thing?

    • Jessica Fisher says:

      @Ellisa, I don’t know because I’ve only made them this way. Try it and let us know!

      • Ellisa says:

        @Jessica Fisher, So, I made two batches today. One with the sweetened condensed milk on top of the graham layer (#1), and another with it on top of the whole thing (#2). Based on purely non-scientific research, the findings are as follows, haha.

        To me, the flavor is the same between the two. #1 is slightly prettier because the top is a little more toasted looking and the nuts, coconut and chocolates are a little more visible. The graham crust holds together better in #1, but the coconut and nuts fall off a little easier. The crust is a little more crumbly in #2, but the rest of the layers are held together nicely by the sweetened condensed milk on top. The general consensus is #2 is more chewy than #1, but both are equally delicious and will be devoured just the same.

        I think if I make these again, I will try to do half of the sweetened condensed milk over the graham layer to bind the crumbs together more and half over the other layers to keep the rest in tact. Since there is not really a difference in flavor, I think the placement of the milk is really just up to personal preference.

        • Jessica Fisher says:

          @Ellisa, you rock! Thank you for “testing” that for us. Now, I need to go make some more and see if your findings are correct. 😉

  9. I just popped these babies in the oven!

  10. YUM! Thanks for sharing. I am definitely making these either this week or next.

  11. Oh wow!! These look awesome and am sure they taste heavenly too.. I’m putting them on my Christmas baking list right away.. Quick question – Is flaked coconut the same as dessicated coconut? I know we get the latter here but want to be sure it will not change the texture or taste before I buy it.
    Thanks for sharing this Jessica!

    • Jessica Fisher says:

      @Prerna, I’m not sure what dessicated coconut is. The kind that I used was different than what I usually see in US stores and it worked fine. It looked like coconut crumbles or flakes that had broken into bits.

  12. I like the oreo crust option! We layer ours in a different order. Butter & crumbs, then swt cnds milk, then cc, nuts, and coconut flakes.

  13. holy catastrophe… (I just used my 2 can SCM stockpile to make ‘dulce’ in the crockpot) do I need to get more?

  14. Suzanne R says:

    For another fun flavor twist use crushed pretzels as your crumb. Perfect salty-sweet combo!

  15. These sound delish!! Can you buy crushed Oreo cookie crumbs? Or do you just crush whole oreo cookies to make a cup and a half?

    Thanks for the recipe!

  16. Now, this has got to be really stretching it – but you have actually made a HEALTHIER version of magic bars than the standard recipe because you omitted those luscious, transfat laden butterscotch chips. We avoid partially hydrogenated oils like the plague around here – so thank you!!!!

  17. Can I freeze them after assembling but before baking? If yes, would I need to thaw before baking or bake from frozen adjusting the time a bit?

    • I have always baked them before freezing. I’m not really sure how the sweetened condensed milk would behave. If you try it, please let me know how it works!

  18. Danielle says:

    My Mom made something very similar when I was a kid, but we called them Hello Dolly’s. One of my favorites, I love the idea and using unsweetened coconut to lower the sugar content, need to try that. We’ve got two nut allergies in my house, but I don’t think my mom ever made them with nuts.

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