Butterscotch Chocolate Magic Cookie Bars are decadently delicious, addictively chocolaty and might seem a bit familiar. But these are a twist on the traditional. They stack high, are a perennial favorite, and so, so easy to make.
Perfect for game days, Super Bowl, Friday nights… or when you’re simply craving something chocolate.
If you bake Christmas cookies… you’ll recognize these treats. Otherwise known as 7 Layer Magic Bars.
In fact, those Magic Bars are always top of my list and the first cookie I bake for the holiday season. In fact, I can’t imagine a Christmas cookie box without them. Plus… they’re a super easy, one-pan bake. I know you know that — you probably make them too!
These are those magic bars… only maybe, dare I say, even a little better?
RELATED: Love cookies? See more of our cookie recipes here…
What I love about these Butterscotch Chocolate Magic Cookie Bars
This version of magic cookies begins with a thicker than normal graham cracker cookie base. The base includes an egg and baking powder that acts as a leavener, which contributes to a dense and chewy base.
I love butterscotch and chocolate together. It’s one of those matches made in heaven.
The chopped pecans and butterscotch change up the cookie making it not seem quite like those quintessential Christmas cookies.
Baking Tips: Magic Cookie Bars Toppings
These cookies have crumbly loose toppings (coconut flakes, chopped pecans, chocolate, and butterscotch chips). Which means, some can fall off when you cut them into bars. I don’t mind this at all. I love the look of the cookies like this.
But if that bothers you, consider switching up the order of layers. Meaning, add the sweetened condensed milk to the top of the bar before baking. Similar to what many bakers do when making the traditional 7 Layer Magic Bars.
Magic Cookie Bars Baking Tips:
When assembling the bars and just before baking, press the back of a spatula or spoon on top of the coconut layer so that the goodies on top come into contact with the sweetened condensed cream. The cream layer bonds everything together.
Magic Cookie Bars Cutting Tips:
To cut the cookies into bars, let cool completely (I refrigerate uncovered to speed up the cooling). Then use a serrated knife in a sawing motion to cute the bars cleanly.
Butterscotch Chocolate Magic Cookie Bars
Butterscotch Chocolate Magic Cookie Bars are decadently delicious, addictively chocolaty and may seem a bit familiar. A dense and chewy cookie you'll love.
Ingredients
- 6 tablespoons butter, melted
- 2 3/4 cups crushed graham cracker crumbs (about 20 graham crackers)
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 14-ounce can sweetened condensed milk
- 1 cup chocolate chips (I like dark)
- 3/4 cup butterscotch chips
- 1 cup chopped pecans
- 2 cups flaked coconut
Instructions
- Preheat the oven to 350 degrees F and line a 13- by 9-inch baking pan with parchment, leaving a 2-inch overhang. Or, butter the baking dish well.
- Making the crust: The crust is easiest to do in a food processor but simple by hand too. If using a processor, pulse until the graham crackers are finely ground. Then add the brown sugar, baking powder, and salt. Pulse to combine, then add the melted butter and the egg. Continue to process until the crumbs are completely moistened and large clumps begin to form. Transfer the graham cracker mixture into the prepared pan. Using your fingers or the back of a spoon, press the crumbs into the pan creating an even layer. Bake the crust until it is set and dry, about 12 to 15 minutes.
- Remove the pan from the oven and pour the sweetened condensed milk evenly over the crust, spreading in an even layer. Then sprinkle the chocolate chips, butterscotch chips, and pecans evenly over the surface. Sprinkle the flaked coconut in an even layer on top. Using the back of a spoon, press lightly over the toppings so they come in contact with the cream layer. This will help bond the cookie bars.
- Bake until the toppings are golden brown, about 25 to 30 minutes. Let cool in the pan. To serve, lift the bars out of the pan using the parchment overhang, transfer it to a cutting board and cut into bars using a serrated knife.