Less Sweet 7-Layer Magic Cookie Bars
Love seven layer cookie bars, but don't love how super sweet they tend to be? Make my magic cookie bar recipe instead – it uses cornflakes for the crust, dark chocolate chips, and unsweetened shredded coconut for a less sweet version with just as much indulgent flavor!
If you're like me and the idea of a super-sweet treat makes your teeth ache, but you still want to be able to enjoy a seven layer bar at a potluck, then look no further! By tweaking some of the ingredients, this magic cookie dessert bar recipe will satisfy your sweet tooth – not hurt it :)
Key Ingredients for Magic Cookie Bars with Cornflakes
- Corn flakes cereal – We're talking plain corn flakes, not frosted flakes! You want the box with Cornelius “Corny” Rooster on it, not Tony the Tiger. Traditional magic bar recipes usually call for crushed graham crackers, but I enjoy the extra crunch of corn flakes instead.
- Unsalted butter – The butter will be melted to combine with the corn flakes for the crust. You could use salted butter if you wanted to, but I can't guarantee that it won't end up making things too salty.
- Dark chocolate chips – One of the ways I'm making these less sweet than traditional magic cookie bars is by using dark chocolate instead of semisweet or milk chocolate.
- Butterscotch chips – There are a few brands out there of butterscotch chips, so you should be able to find them at your local grocery store. If you don't like butterscotch or can't find them, you could also use peanut butter chips for a slightly different flavor.
- Shredded coconut – We're using unsweetened shredded coconut (or coconut flakes) to decrease the overall sweetness.
- Chopped nuts -You can use chopped walnuts or pecans, or do what I do and use a combination of both.
- Sweetened condensed milk – This is going to hold the whole concoction together. A 14-ounce can works, but a 15-ounce can is even better.
How to Make 7-Layer Bars
Step 1: In a large bowl, combine crushed cornflakes and melted butter and stir until well combined. To make them more consistently sized, you could also pulse them in a food processor.
Step 2: Spray a 9″x”13 baking dish with nonstick cooking spray, and line it with parchment paper. Press into the bottom of the prepared baking pan in an even layer.
Step 3: Evenly distribute the chocolate chips across the top of the cornflake crust. Follow by evenly distributing the butterscotch chips.
Step 4: Followed by the shredded coconut…
Step 5: And then the chopped nuts.
Step 6: Pour the sweetened condensed milk evenly over the top, covering as much as possible (to prevent the coconut from burning while it bakes).
Step 7: If desired, top with another handful of chocolate chips and chopped nuts for decoration, and a hearty pinch of flake salt.
Step 8: Bake at 350°F for 25-30 minutes on the middle rack (28 minutes is usually perfect for me) or until it's lightly browned around the edges.
Let the bars cool for 10-15 minutes in the baking dish, and then lift out of the pan by grabbing the edges of the parchment paper and transfer to a wire rack to cool completely.
Make sure the bars have cooled completely before you slice them into squares.
Are these the same as Hello Dolly bars?
They are! These bars seem to have all sorts of different names:
- Hello Dolly Bars
- Magic Cookie Bars
- Magic Bars
- 7-Layer Bars
- Or some combination of any and all of those
How to Store Magic Cookie Bars
I don't get to say this about dessert recipes too often, but these do not need to be refrigerated! You can keep them in an airtight container at room temperature for up to 1 week.
If you do want to keep them in the fridge, they'll last up to 2 weeks.
Can I freeze Magic Cookie Bar Recipe?
You sure can! Slice them, then place them in a single layer in a freezer-safe container in the freezer for up to 2 months. Let them thaw on the counter at room temperature before serving.
FAQs
I'll admit I'm not a certified magic cookie bar historian, but I believe they are called seven-layer bars because of the seven layers of ingredients and flavors: butter, crust (in my case, corn flakes), chocolate, butterscotch, coconut, nuts, condensed milk. But I'll also admit, I think that's silly because they're not all actually layers – just ingredients ;)
They sure do. Traditional recipes use graham cracker crumbs and butter for their crust, but I like to reduce the sweetness a smidge (and add extra crunch) by using corn flakes instead.
I don't get to say this about dessert recipes too often, but these do not need to be refrigerated! You can keep them in an airtight container at room temperature for up to 1 week. If you do want to keep them in the fridge, they'll last up to 2 weeks.
You can keep them in an airtight container at room temperature for up to 1 week. If you want to keep them in the fridge, they'll last up to 2 weeks.
You sure can! Slice them, then place them in a single layer in a freezer-safe container in the freezer for up to 2 months. Let them thaw on the counter at room temperature before serving.
They'll last 1 week on the counter at room temperature, 2 weeks in the fridge, and 2 months in the freezer.
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Less Sweet 7-Layer Magic Cookie Bars
Ingredients
- 6 cups corn flakes cereal, crushed (not frosted flakes)
- ½ cup unsalted butter, melted (browned butter is even better)
- 1 cup dark chocolate chips, plus more for topping
- 1 cup butterscotch chips
- 1 cup unsweetened shredded coconut
- 1 cup chopped pecans or walnuts, or 1/2 cup of each, plus more for topping
- 14 ounce can sweetened condensed milk, a 15 ounce can is even better
- pinch flake sea salt
Instructions
- Preheat oven to 350°F. Spray a 9"x"13 baking dish with nonstick spray, and line with parchment paper. Set aside.
- In a large bowl, combine crushed cornflakes and melted butter and stir until well combined. To make them more consistently sized, you could also pulse them in a food processor. Press into the bottom of the prepared baking dish in an even layer.6 cups corn flakes cereal1/2 cup unsalted butter
- Evenly distribute the chocolate chips across the top of the cornflake crust. Follow by evenly distributing the butterscotch chips, followed by the shredded coconut, and then the chopped nuts.1 cup dark chocolate chips1 cup butterscotch chips1 cup unsweetened shredded coconut1 cup chopped pecans or walnuts
- Pour the sweetened condensed milk evenly over the top, covering as much as possible (to prevent the coconut from burning while it bakes). If desired, top with another handful of chocolate chips and chopped nuts for decoration, and a hearty pinch of flake salt.14 ounce can sweetened condensed milkpinch flake sea salt
- Bake for 25-30 minutes on the middle rack (28 minutes is usually perfect for me) or until it's lightly browned around the edges.
- Let the bars cool for 10-15 minutes in the baking dish, and then lift out of the pan by grabbing the edges of the parchment paper and transfer to a wire rack to cool completely.
- Make sure the bars have cooled completely before you slice squares. Serve and enjoy!
Notes
Nutrition Facts
Nutrition Disclaimer
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