These magic cookie bars also known as 7-layer bars or “Hello Dolly’s” are crispy, sandy, creamy, gooey, sweet, chocolatey, nutty and part candy bar, part cookie, and all delicious! These became popular in the 1960’s but probably were created to use condensed milk which was manufactured in the early part of the 20th century. The recipe was shared in magazines and newspapers (the internet of that time) and Eagle brand calls them Magic Bars which is what I always knew them as. I remember having these as a kid but my mom didn’t really make them. I probably had them at a neighbors house during the summer most likely.
This is a pretty simple recipe and the only “hard” part is crushing the cookies (I used vegan grahams from Nabisco). A food processor makes quick work of that or you could place them in a plastic bag and crush with a rolling pin.
Make these your own!
The order of the layers is important to this recipe and gives the bars their integrity. As long as the basic structure stays intact, you can customize them and have fun making them your own.
- The cookie crust: Although graham crackers are the traditional cookie of choice, they can be hard to find without honey so most cookies and crackers will work for the cookie crust. Biscoff or speculoos cookies would be great, Oreos would be a solid choice or if you like a little saltiness in your sweets try saltine crackers!
- The chocolate layer: I used a combination of semisweet and dark chocolate chips but you could use vegan milk chocolate chips or bars or even add some vegan white chocolate chips!
- The nuts: The nuts on top get nice and toasty, but you can really use any nuts from peanuts to pistachios to top these bars or you could even use sunflower seeds if you have a nut allergy. Leaving them out is always an option too but they’re a classic addition to these bars.
I opted for almonds as my nuts of choice because with the coconut, it gives them an Almond Joy candy vibe and they’re delicious. One thing that’s important in this recipe is to prepare the baking pan properly by lining it with parchment or foil. I sprayed my 9” square baking pan first then added one layer of paper letting it overhang on the edges then sprayed it again and added another piece of parchment in the opposite direction letting it overhang. This gives you a sling to remove the cooled bars to cut them as they can get gooey. You could also use buttered or sprayed foil as an option but little pieces can come off and stick to the milk layer. I’ve found that parchment is best.
I use vegan condensed oat milk from Nature’s Charm but vegan condensed coconut milk will work as well. If you can’t find the Nature’s Charm oat milk near you, click here for my Amazon store link. I hope you enjoy this classic recipe now made vegan! It sure brings back memories to me and summer days running around carefree.
Vegan Magic Cookie Bars
16
servings10
minutes25
minutesA delicious classic recipe for these candy-like bars but totally vegan!
Ingredients
Cooking spray or softened vegan butter
1/2 cup vegan butter or coconut oil, melted and cooled
1 1/2 cups vegan graham crackers (2 sleeves)or cookies, crushed
pinch of salt
1 11 oz can vegan condensed milk
2 cups vegan chocolate chips
1 1/3 cups sweetened flaked or shredded coconut
1 cup nuts (almonds, pecans, walnuts, etc.)
Directions
- Prepare the pan. Coat an 8 or 9-inch square nonstick metal or glass baking pan with cooking spray. Cut 2 pieces of parchment paper as wide as your pan and leave the pieces as long as the sheet comes (the excess will create handles that you can use to lift the bars out the pan after baking). Lay one piece of parchment in the pan, with overhang on both sides. Tuck the paper into the corners of the pan. Spray the parchment paper in the pan with cooking spray. Place the second sheet on top, positioning it so that the excess parchment covers the other two sides of the pan and is tucked into the corners; set aside.
- Heat the oven to 350°. To make the crust, crush the cookies in a food processor and add the melted and cooled vegan butter or coconut oil, the pinch of salt and process to combine and when it comes together, it’s done. Pour into the prepared pan and press into the corners. I find using a bench scraper is best to get it all packed down and in place but the bottom of a glass will work as well and you can use your fingers to press the corners in place. Try to be as even as possible.
- Layer the bars. Pour the vegan sweetened condensed milk evenly over the crumb mixture (you can gently move it with a rubber spatula or bang the pan on the counter gently to even it out to the edges). It should spread quickly and evenly over the mixture and will not sink in. Sprinkle the chocolate chips evenly over the top, then the coconut, and finally then nuts.
- Bake for 25-30 minutes until the nuts are toasty and it’s puffed up slightly (it will fall when cooled). I added a few more chips to the top post baking and they melt in but still stay looking like chips. It’s optional but looks nice. Let the bars cool completely at room temperature then refrigerate for 2 hours or preferably overnight so that they easy to cut. I start with a cut in the center then cut again between that cut and the edge to get more even cuts than if I started at the end of the bars. Store leftovers in the fridge as they get hard to eat and handle at room temperature. These also freeze well. Enjoy!
Recipe Video
Notes
- I used Nature’s Charm vegan sweetened condensed oat milk which can be found at Whole Foods and other natural retailers and online. See my Amazon store link to order if you can find it near you.
- I used a combo of semisweet and bittersweet chocolate chips as I like the best of both.
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