Less Sweet 7-Layer Magic Cookie Bars

Sliced squares of magic cookie bars topped with chocolate and toasted nuts on top with one on its edge showing all the layers

Less Sweet 7-Layer Magic Cookie Bars

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: to 24 bars

Calories: 396kcal

Author: Leslie Kiszka

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!

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Equipment

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 cereal, 1/2 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 chips, 1 cup butterscotch chips, 1 cup unsweetened shredded coconut, 1 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 milk, pinch 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

Storage: 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.

Freeze: 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.

Nutritional information is based on 15 bars.

Nutrition