Magic cookie bars in a 9×13 pan need just six ingredients: a graham cracker and butter base, a can of sweetened condensed milk, then chocolate chips, butterscotch chips, coconut and nuts. They bake at 350°F for 25 to 30 minutes and cut into 24 to 36 bars.
These layered bars are also called seven-layer bars or hello dollies. No mixing bowl is needed for the filling: everything is layered straight into the pan.
Why the 9×13 Pan Matters
One 14-ounce can of condensed milk covers a 9×13 crumb base in a thin, even layer, which bakes into the chewy caramel that holds the toppings in place. In a smaller pan the layer is thicker and stays gooey in the middle. In a larger pan it spreads too thin and the bars fall apart.
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups graham cracker crumbs
- 1 can (14 oz) sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped walnuts or pecans
Instructions
- Heat the oven and prepare the pan. Heat the oven to 350°F (325°F for a glass pan). Line the 9×13 pan with parchment or foil, leaving an overhang for lifting.
- Make the base. Stir the melted butter into the crumbs and press the mixture firmly into the bottom of the pan.
- Pour the milk. Pour the condensed milk evenly over the crumbs, right to the edges.
- Layer the toppings. Scatter the chocolate chips, butterscotch chips, coconut and nuts in even layers, then press down gently with a spatula or your hand.
- Bake. Bake for 25 to 30 minutes, until the coconut is lightly golden and the edges are bubbly and brown.
- Cool completely. Let the bars cool in the pan for at least 2 hours, or chill them for 1 hour, before lifting them out and cutting. Warm bars fall apart.
Variations
- Nut-free: leave out the nuts and add 1/2 cup more coconut or chips.
- Different chips: swap the butterscotch for white chocolate, peanut butter or toffee bits.
- Different base: chocolate cookie crumbs or crushed pretzels, in the same amount, instead of graham crackers.
Cutting Clean Bars
Lift the whole slab out by the parchment, chill it for 30 minutes and cut with a large sharp knife, wiping the blade between cuts. For 24 bars, cut 4 rows by 6, and for 36 small squares, cut 6 by 6.
Storage
Keep the bars in an airtight container at room temperature for up to 5 days, or in the fridge for up to 2 weeks. They freeze well for up to 3 months.
Frequently Asked Questions
- Can I use evaporated milk? No. The recipe needs sweetened condensed milk, which is thick and sweet. Evaporated milk makes the bars soggy.
- How do I halve it for an 8×8 pan? Use half of every ingredient and about 2/3 cup of condensed milk, and bake for 20 to 25 minutes.
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