Chocolate Cherry Magic Cookie Bars

By Yossy Arefi

Updated December 12, 2024

  • Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Media 1 of 1
Total Time
45 minutes, plus cooling
Prep Time
10 minutes
Cook Time
35 minutes, plus cooling
Rating
4(206)
Comments
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Magic cookie bars, seven-layer bars and Hello Dolly bars are all variations on a theme: a buttery graham cracker crust topped with sweetened condensed milk, coconut, nuts and semisweet chocolate chips (sometimes with butterscotch chips thrown in, too). This version ups the chocolate factor by adding a bit of cocoa to the crust and lots of bittersweet chocolate to the topping. A sprinkle of dried cherries at the end adds a much-needed punch of bright, tart flavor, making these the perfect afternoon pick-me-up or lunchbox treat. Add a bit of flaky salt to the top to make these extra craveable. 

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Ingredients

Yield:about 24 bars 

FOR THE CHOCOLATE-GRAHAM CRACKER CRUST

  • 1 cup/225 grams unsalted butter, melted, plus more for greasing the pan

  • 1 ½ cups/184 grams graham cracker crumbs (from 12 full sheets)

  • ½ cup/ 40 grams cocoa powder

  • ⅓ packed cup/67 grams light brown sugar

  • 1 teaspoon kosher salt (such as Diamond Crystal)

FOR THE TOPPING

  • 1 (14-ounce) can sweetened condensed milk

  • 1 cup/60 grams sweetened flaked coconut 

  • 1 cup/110 grams chopped pecans

  • 1 ½ cups/255 grams bittersweet chocolate chips or chopped bittersweet chocolate

  • 1 ¼ cups/140 grams dried tart cherries

  • Flaky salt, for sprinkling (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

27 grams carbs; 26 milligrams cholesterol; 271 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 18 grams fat; 2 grams fiber; 143 milligrams sodium; 3 grams protein; 20 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Brush a 9-by-13-inch metal baking pan with butter, then line the pan with a piece of parchment paper that hangs over the two long sides.

  2. Step 2

    In a medium bowl, combine the graham cracker crumbs, cocoa, brown sugar and salt. Add the melted butter and stir until evenly moistened. The mixture will be very buttery. Transfer the mixture to the prepared pan and, using a rubber spatula, spread evenly and firmly into the pan. Bake until fragrant and set, 12 to 15 minutes.

  3. Step 3

    While the crust is fresh out of the oven, gently spread the sweetened condensed milk evenly across the surface, being careful not to pull up the crust as you spread. Sprinkle the coconut, pecans and chocolate on top. Return the pan to the oven and bake until coconut begins to turn golden, about 20 minutes.

  4. Step 4

    Immediately after the pan comes out of the oven, sprinkle the cherries over the top and press them in gently. Sprinkle with flaky salt, if using, and let cool completely (about 2 hours).

  5. Step 5

    Using the parchment paper, lift the magic cookie out of the pan to slice into bars with a sharp, heavy knife. If the chocolate is tacky, firm it up in the fridge for a few minutes before slicing.

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Ratings

4 out of 5
206 user ratings
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Comments

Annie

As someone who’s baked Magic Cookie Bars for years, the crust in this recipe is too complicated. Melt one stick (1/2 cup) butter in a glass rectangular dish in the microwave, pour in two sleeves of crushed graham crackers (or about four cups of crushed cookies of choice), press down with the back of a large spoon. Add other ingredients. Then bake the whole thing.

Anni

Just add 2 full sleeves of graham crackers (18) and it's perfect! The recipe definitely does not call for enough graham crackers.

Sherri CA

The crust appeared quite liquidy when I put it in the oven, but went ahead and baked it for longer than suggested. When I pulled it out, it was a liquid mess. I let it cool to see what the texture would be like before I added the rest of the ingredients, and it cooled to a buttery fine powder. Not at all what I expected! I started over again, hoping for better results, but it came out like the previous version. I did try moderating the brand of butter, and also adding more crumbs, but it didn’t have the desired effect. Very disappointed, and won’t give this another try!

Ellen B

My grandma made magic cookie bars by crumbling up the graham crackers, adding the chocolate chips and nuts (her grands were not coconut fans) and stirring in a can of condensed milk. That goes in the pan with a parchment sling, and like brownies better when just slightly underbaked. They are like super rich blondies and way less messy than the layered bars.

Nic88

I would suggest doing the condensed milk drizzle on top, rather than below the other ingredients. that's how my other layer bar recipes like this work and it seems to hold the toppings on better. also, doubled the amount of crumbs for the amount of butter called for.

CS

There’s something wrong with this recipe. I reduced the butter per the recommendations in the comments (and my traditional magic bar recipe). Otherwise I followed the recipe as written. However, the toppings all fell off, it seemed like there wasn’t enough milk to bind it all together. Just skip this recipe, make something else.

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