Chocolate Chip Cookie Magic Bars Recipe

I’ve always loved Seven Layer Bars or Magic Bars. Same recipe but people call it by different names depending on where they live. The bars are super soft, gooey, decadent, and have an amazing amount of texture and different flavors in every bite.It’s a one-bowl, no mixer recipe that’s fast, easy, and goofproof. Rather than making the bars with a classic graham cracker crust, I made a chocolate chip cookie crust. Chocolate chips boost the overall chocolate factor, and instead of traditional butterscotch chips I used peanut butter chips. The coconut adds chewiness and texture while the creamy sweetened condensed milk coats the ingredients and gives the bars their signature gooey factor.



1/2 cup unsalted butter, melted
one 13.6-ounce package Pamela’s Chocolate Chunk Cookie Mix
1 large egg
1/2 cup semi-sweet chocolate chips
1/2 cup peanut butter chips (butterscotch chips may be substituted)
1 cup sweetened shredded coconut flakes, measured loosely not packed
about two-thirds can (14-ounce) sweetened condensed milk (eyeball it)


  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. Do not skip lining your pan because clean-up will be more difficult.
  2. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  3. Add the cookie mix, egg, and stir to combine.
  4. Turn dough out into prepared pan and using a spatula or your fingertips, create an even, smooth, flat crust.
  5. Visit for full directions.

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