Magic Cookie Bars from EAGLE BRAND®

Magic Cookie Bars from EAGLE BRAND®


"This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust."

Ingredients {{adjustedServings}} servings 167 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
  2. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
  3. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
Tips & Tricks
Lemon Square Bars

These traditional lemon bars have a lovely buttery crust and sweet-tart filling

How to Make Lemon Bars

Sweet, tart, and custardy, these easy bars are the lemon pie of cookies.


  • Variations
  • 7-Layer Magic Cookie Bars: Substitute 1 cup (6-ounces) butterscotch flavored chips* for 1 cup semi-sweet chocolate chips and proceed as directed above.
  • Peanut butter flavored chips or white chocolate chips may be substituted for butterscotch flavored chips.
  • Magic Peanut Cookie Bars: Substitute 2 cups (about 3/4 pound) chocolate-covered peanuts for semi-sweet chocolate chips and chopped nuts.
  • Magic Rainbow Cookie Bars: Substitute 2 cups plain candy-coated chocolate candies for semi-sweet chocolate chips.
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Reviews 499

  1. 677 Ratings


Everyone loves this, it's addictive. Some hints, when doing the butter/graham crust, add 1/4 teasp. cinnamon. Melt butter in a pot on stove, then stir in the graham crackers, then put it in the pan and press it down evenly. This way, the crust stays together much better than just sprinkling it.

Karen Freeman

I used a combination of chocolate chips and butterscotch chips, and walnuts. I pre-mixed these along with the coconut, and poured the mixture over the condensed milk. My daughter who absolutely HATES nuts, and my son who isn't especially fond of coconut, couldn't stay away from these. Nobody could! These easy things were the holiday favorites at the parties I took them to, and it made me wish I hadn't wasted my time on all the other difficult desserts I also brought (and ended up bringing back home). I *would not* line the pan with foil--I believe it would tear when cutting and get stuck in the cookie bars. Eeww. I used a glass dish *without* greasing it first, and it wasn't a bad clean-up at all. Do chill the bars before cutting, and cut the bars into SMALL servings, as a little goes a long way with this super-rich recipe. I definitely would mix the graham crackers and melted butter next time, pressing them firmly into the pan, and then greasing the dish might be a good idea. I might also try semi-sweet chocolate chips, as this recipe is ultra-sweet.


I mixed the crumbs into the butter before patting it into the pan. Also, I wish I had added the nuts before the coconut so the nuts wouldn't taste roasted. Other than that, this was a simple recipe and it was a good combination of flavors. The sides didn't stick much to the pan, but next time, I'll try the foil and spray as suggested for easier cleanup.