Magic Cookie Bars
Last Updated on March 8, 2023 by Annie
These easy to make, dairy-free magic cookie bars combine 6 ingredients for an incredibly delicious dessert. Easily convert these 7-layer bars to a vegan recipe with one simple swap!
Magic cookie bars have probably been on my “to-convert” list for over a year. These delicious cookie bars combine so many delicious flavors that have been weighed down with dairy for far too long!
Also known as 7 layer bars or Hello Dolly Bars, these magic cookie bars come together with simple ingredients and one magical binding agent- sweetened condensed coconut milk. With a buttery base, a divine chocolate layer, and a coconut, pecan, and chocolate topping these irresistible bars will not last long!
Why We Love These Magic Cookie Bars
Decadent, dairy-free, and utterly delicious, these magic cookie bars make the perfect holiday treat.
- Vegan Friendly– These simple cookie bars can quickly convert to a vegan recipe by using graham crackers made without honey.
- 6 ingredients keeps this recipe simple and easy to make in a moments notice.
- Addictive. From the buttery graham cracker crust to the layers of chocolate, nuts, and shredded coconut these cookie bars are wildly addictive.
HOW TO MAKE MAGIC COOKIE BARS
INGREDIENTS You’ll Need
- Plant Based Butter– melted and slightly cooled.
- Graham Crackers- graham cracker crumbs also work well in this recipe and will enable you to skip a step!
- Dairy-free Chocolate Chips– divided- some will be used in the magic cookie topping while another layer just provide extra chocolaty goodness.
- Shredded Coconut- raw unsweetened coconut shreds
- Pecans- chopped and lightly toasted
- Sweetened Condensed Coconut Milk- this truly makes these cookie bars magic.
Step-By-Step DIRECTIONS
- Prepare for baking: Preheat the oven to 350°F and prepare a 9 X 13 baking dish by lining with parchment paper. LINE THE DISH! It will make future you very happy.
- Toast pecans: While the oven preheats, toast the pecans on a baking sheet for about 5-8 minutes while you make the crust and filling.
- Make graham cracker crumbs: In a food processor or blender, pulse 12 graham crackers about 4-5 times to turn them into about 2 cups of graham cracker crumbs. Alternatively you can buy pre-made graham cracker crumbs.
- Form the crust: In a mixing bowl stir together 2 cups graham cracker crumbs with 1/2 cup melted vegan butter. Press this mixture into the prepared baking dish.
- Top with chocolate chips: Next, sprinkle 1 cup of dairy-free chocolate chips on top of the graham cracker crust and set aside.
- Chop pecans: Remove the pecans from the oven and chop into desired size, I like mine to be bite-sized.
- Mix the topping: In a mixing bowl (reuse the same bowl from before to reduce dishes) stir together 1 cup shredded coconut, 1 cup chocolate chips, chopped pecans, and 1 (11-oz) can of sweetened condensed coconut milk.
- Pour the mixture over the chocolate chip topped graham cracker crust and spread to cover evenly.
- Bake in preheated oven for 40-45 minutes and allow to cool before removing from pan and cutting!
Helpful Kitchen Tools
Here are just a few tools you might find helpful when making these magic cookie bars this holiday season.
- Food processor– Helpful for breaking the graham crackers into crumbs.
- 9×13-inch baking dish– This Pyrex pan is perfect for baking and then storing your baked goods for the long haul.
DAIRY-FREE CHANGES TO MAGIC COOKIE BARS
Another super-swapper recipe! To convert this dairy-heavy recipe into a dairy-free delight I began by:
- Swapping out traditional butter and opted for a plant-based butter.
- Replaced chocolate chips with a dairy-free variety of semi-sweet chocolate chips. Here are a few different options I’ve tried and liked:
- Semi-Sweet Chocolate
- Dark Chocolate
- Traded the sweetened condensed milk for a can of sweetened condensed coconut milk.
- Omitted the use of butterscotch chips.
FREQUENTLY ASKED QUESTIONS
How do you store Magic Cookie Bars?
Magic cookie bars can be stored in an air-tight container or ziplock bag for about 4 days. If you find yourself with magic cookie bars after 4 days you have far more will-power than humanly possible and I award you a gold star!
Do magic cookie bars need to be refrigerated?
No, the sweetened condensed coconut milk cooks through in this recipe and does not require refrigeration after baking.
Can you make Magic Cookie Bars vegan?
To convert this recipe to a vegan magic cookie bar dessert involves one simple swap. The graham crackers. Simply use a vegan graham cracker such as Nabisco. These do not contain honey and make the perfect vegan swap.
OTHER DECADENT DESSERTS FOR THE HOLIDAYS
If you tried these delicious Magic Cookie Bars and enjoyed them feel free to leave a comment below! I would love to hear how they went! You can also snap a picture and share it with me on Instagram by tagging @mylifeafterdairy to share all your life after dairy adventures!
Another great way to hear about the newest dairy-free recipes on the site is to sign up for my newsletter! I promise not to spam you and only send you the BEST dairy-free dishes!
Magic Cookie Bars
Dairy-free magic cookie bars made with a buttery base, a divine chocolate layer, and a coconut, pecan, and chocolate topping make irresistible bars that will not last long!
Ingredients
- ½ cup Vegan Butter melted
- 2 cups Graham Cracker Crumbs about 12 graham cracker sheets
- 2 cups Dairy-free Chocolate Chips divided
- 1 cup Shredded Coconut unsweetened
- 1 cup Pecans lightly toasted
- 11 ounces Sweetened Condensed Coconut Milk
Instructions
-
Preheat the oven to 350°F and prepare a 9 X 13 baking dish by lining with parchment paper.
-
While the oven preheats, toast the pecans on a baking sheet for about 5-8 minutes while you make the crust and filling.
-
In a food processor or blender, pulse 12 graham crackers about 4-5 times to turn them into about 2 cups of graham cracker crumbs. Alternatively you can buy pre-made graham cracker crumbs.
-
In a mixing bowl stir together 2 cups graham cracker crumbs with 1/2 cup melted vegan butter. Press this mixture into the prepared baking dish.
-
Next, sprinkle 1 cup of dairy-free chocolate chips on top of the graham cracker crust and set aside.
-
Remove the pecans from the oven and chop into desired size, I like mine to be bite-sized.
-
In a mixing bowl (reuse the same bowl from before to reduce dishes) stir together 1 cup shredded coconut, 1 cup chocolate chips, chopped pecans, and 1 (11-oz) can of sweetened condensed coconut milk.
-
Pour the mixture over the chocolate chip topped graham cracker crust and spread to cover evenly.
-
Bake in preheated oven for 40-45 minutes and allow to cool before removing from pan and cutting!
Some of the links above contain Amazon affiliate links. These are products and brands I use in my kitchen daily. They pay me a small commission for the referral at no additional cost to you.