Magic Cookie Bars have a thick graham cracker crust and a mix of chocolate chips, M&M’s, caramel bits, and oats, all held together by sweetened condensed milk!
Magic Cookie Bars
These bars are a dessert lover’s dream—loaded with chocolate, caramel, M&M’s, and oats, all wrapped in a thick, gooey layer of sweetened condensed milk.
If you love 7-layer bars, these are right up your alley! They’re rich and sweet, so I cut them into small squares—just like fudge!
Ingredients
Here’s what makes these Magic Cookie Bars so good:
- Quick oats: Best for a soft texture. Old-fashioned oats work but are chewier.
- Milk chocolate chips: Rich and sweet, but dark or semi-sweet work too.
- White chocolate chips: Swap for butterscotch or peanut butter chips if you prefer.
- Caramel bits: Tiny caramel balls from the baking or candy aisle—get a fresh bag to ensure they’re soft.
- M&M’s®: Use regular ones; large or filled varieties don’t hold as well.
- Sweetened condensed milk: The key to gooey bars! Use full-fat and full-sugar—don’t swap for evaporated milk.
Graham Cracker Crust Tips
These Magic Cookie Bars start with a thick, delicious graham cracker crust. Here’s how to make it perfect:
- Cool the butter: Let melted butter return to room temp before mixing; hot butter makes the crust greasy.
- Add salt: It helps to balance out the sweetness.
- Blend well: Process graham crackers into fine crumbs for a smooth, even crust.
- Measure crumbs: Don’t just count crackers—brands vary, so measure for accuracy.
- Press firmly: Use a measuring cup to pack the crust tightly for a clean, sturdy crust.
Magic Cookie Bar Tips
- Use parchment paper: These bars are tough to remove without it. Leave an overhang for easy lifting and cutting. Skip foil or wax paper.
- Customize toppings: Swap candies or baking chips as long as sizes and amounts stay the same. Try Nilla® Wafers or Teddy Grahams® for a unique crust.
- Press toppings in: Gently press everything into the sweetened condensed milk so it sticks and looks neat.
Storage
Leftover Magic Cookie Bars?
- Room temp: In an airtight container for up to 3 days.
- Fridge: Store with parchment between layers for up to 5 days.
- Freezer: Wrap and freeze for up to 3 months. Thaw at room temp before eating.
More Dessert Bars
- Cookie Bars with chocolate chips
- Carmelitas oatmeal caramel bars
- Scotcheroos with a chocolate topping
- Brownie Oreo Ice Cream Bars with a brownie base
- Apple Crumble Bars with caramel center
Magic Cookie Bars
Magic Cookie Bars have a buttery graham crust and are packed with chocolate chips, M&M’s, caramel bits, oats, and gooey sweetened condensed milk. Sweet, gooey, and irresistibly delicious!
Equipment
- Baking pan 9 x 13-inch
- Parchment paper
Ingredients
- 12 tablespoons unsalted butter 3/4 cup, melted
- 2-1/2 cups graham cracker crumbs measure when crushed into crumbs; about 20–22 crackers
- 1/2 teaspoon fine sea salt or 1/4 teaspoon table salt
- 1 (14-ounce) can sweetened condensed milk full-fat, see note 1
- 1/2 cup quick oats
- 2 cups chocolate chips see note 2
- 1/2 cup white chocolate chips
- 3/4 cup caramel bits see note 3
- 1 cup M&M’s
Instructions
- Preheat oven to 350°F (176°C). Line a 9×13-inch pan with parchment paper, leaving some overhang for easy bar removal. Don’t line it with wax paper or foil. Melt the butter in the microwave and set aside to return to room temperature—using hot butter makes the crust greasy.
- Coarsely break up graham crackers and add to a powerful blender (you may need to do this in batches). Pulse/blend until all crackers are fine crumbs. Measure the crumbs and add to a large bowl, along with the salt. Stir in the melted-but-cooled butter and stir to create a thick mixture. Press this mixture into the prepared pan and use the bottom of a flat measuring cup to firmly press the crust into an even layer.
- Pour the entire can of sweetened condensed milk over the graham cracker crust. Spread it into an even layer with the back of a spoon. Evenly top the condensed milk with quick oats, chocolate chips, white chocolate chips, caramel bits, and the M&M’s. Gently press everything into an even layer.
- Bake in the preheated oven until the edges are golden brown, about 23–28 minutes. In my oven, the bars are done right at 25 minutes.
- Remove from oven and allow the bars to cool completely—about 1–2 hours. Speed up the cooling process by putting them in the fridge after they’ve cooled for about 20 minutes at room temperature. Using the parchment overhang, remove the bars and use a sharp knife to make decisive cuts in the bars. Run the knife under warm water, dry on a kitchen towel, and repeat for each cut.
Video
Recipe Notes
Note 1: I love the richness and sweetness of milk chocolate, but any type of chocolate works, such as dark or semi-sweet chocolate (if you want to cut down on sweetness).
Note 2: It’s easy to pick evaporated milk or a similar product by mistake, but only sweetened condensed milk works in this recipe. Be sure to get the full-fat variety and avoid sugar-free. I use and love Eagle Brand® (not sponsored).
Note 3: Caramel bits are typically found in the baking aisle among other baking chips or caramels or in the candy aisle with similar caramel candies. You can replace these with 1/2 cup additional white chocolate chips or butterscotch chips.
Storage: Store leftover cookie bars in an airtight container separated by layers of parchment or wax paper. Store in the fridge if the temperature is warm or on the counter for cooler temperatures. (There is nothing about these bars that requires refrigeration, but if you prefer them to be less gooey and more firm, store them in the fridge.) They are best enjoyed within 3–5 days.
Nutrition
Serving: 1serving | Calories: 180kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 110mg | Potassium: 85mg | Fiber: 1g | Sugar: 17g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Cough cough
As your brother in law, I’d say the name of this recipe is very accurate. Pure magic.
Thank you Bryan! 🙂
YUM YUM YUM
Thanks Ozzie! 🙂
I love these but I don’t care for the taste of the caramel bits. Do you think I could replace them with chopped Kraft caramels?
Totally! 🙂