Easter Magic Cookie Bars

Make a delicious Easter dessert with this easy and fun recipe for Easter Magic Cookie Bars. A perfect addition to your Easter celebrations!

What better way to celebrate Easter than by sharing something sweet and delicious? And that’s just what these Easter Magic Cookie Bars will deliver!

These bars have all of the flavours of the classic magic cookie bars, (also known as Hello Dolly bars and 7 layer bars,) but with a special Easter twist.

With their graham cracker crust, moist coconut topping with bits of chocolate chips and mini chocolate mini eggs scattered throughout, there’s definitely something for everyone in these creamy cookie bars. However, it doesn’t stop there – tucked into every last bite is an extra bit of magic: chunks of Cadbury Creme Eggs!

The combination will be sure to make all your family members swoon. Who can resist such a scrumptious treat during the season? Come join me as we explore this delightful recipe so you can whip up some amazing treats for yourself this springtime!

Why You Will LOVE These Magic Cookie Bars

• Easy and quick preparation.
• Made with pantry ingredients you probably have on hand
• Crunchy, chewy and gooey.
• They live up to the name in every way.
• Simple twist on the classic is perfect for Easter celebrations
• They freeze well so you can always have dessert on hand.
• Perfect for Easter dinner, potlucks, and bake sales.

How do You Know When the Magic Cookie Bar is Done?

The most important thing when baking any bar cookie is to not over-bake it.

The edges should be golden brown and caramelized, and the center should appear set and just starting to turn golden, but still have a slight jiggle when tapped lightly with your finger.

If you overcook these bars they will become dry and crumbly so keep an eye on them during the last few minutes of baking time.

If you feel like the edges are getting too dark, cover them with a piece of foil to prevent further browning.

Tips for Making the BEST Magic Cookie Bars

• Line your pan with parchment paper for easy removal and clean up.
• Allow to cool completely in the pan before removing or slicing. You will get smoother cuts.
• You must wait 30 minutes before placing the Cadbury creme eggs on the bar or they will melt and lose their shape.
• Make sure you combine the melted butter and graham crumbs thoroughly. All the crumbs need to be coated with the butter so that a crust forms as a sturdy base.
• You can add more mix-ins if you like, this recipe is pretty flexible and forgiving.
• I cut the bars big for the photos, but in reality when I cut the bars, I usually slice them small as it quite rich and sweet.

Easter Magic Cookie Bar Variations

• Use chocolate cookie crumbs instead of graham crumbs.
• Make biscoff cookie crumbs instead of using graham crumbs.
• Use white chocolate chips instead of chocolate chips.
• Use butterscotch chips instead of chocolate chips.
• Use peanut butter chips instead of chocolate chips.
• Add heath toffee bits.
• Add chopped pecans or walnuts.
• Add mini marshmallows.
• Pretzel pieces add a salty twist.

How to Store Magic Cookie Bars

To properly store your magic cookie bars and ensure their freshness and taste begin by allowing them to cool completely. This allows the chocolate and other ingredients to set, making the bars easier to store and handle without crumbling or breaking apart.

The bars should be wrapped in plastic or placed in an air tight container and stored at room temperature for up to 4 days.

Alternatively, if freezing the bars for extended storage, individually wrap each one with plastic wrap before placing into an airtight container or freezer bag. Frozen magic cookie bars may be stored for up to 3 months.

If layering the bars, use parchment paper or wax paper between each layer.

This will prevent them from sticking together and make for easier handling.

When ready to eat, you can defrost the cookie bars at room temperature or in the refrigerator overnight before serving.

About the Ingredients for Easter Magic Cookie Bars

Graham crumbs – You can crush graham crackers by hand or in a food processor. You will need about 15 full graham cracker sheets to make 2 cups of graham crumbs.

Butter – Unsalted butter is best, but you can use salted butter instead if that is what you have on hand.

Coconut – I used sweetened coconut flakes. If you want to cut down a bit on the sweetness you can use unsweetened coconut.

Condensed milk – Sweetened condensed milk is the magic in this recipe. Do not substitute it with any other kind of milk.

Chocolate chips – Semisweet chocolate chips is best. These bars are already quite sweet so using milk chocolate chips is overkill. Semisweet is the best choice here in my opinion, but bittersweet or dark chocolate could work too.

Candy – I used 16 Cadbury creme eggs, some mini creme eggs, and a bunch of cadbury mini eggs. You can mix it up with other Easter candy if you like.

Looking for More Easter Dessert Recipes?

Check out more of my favourite Easter desserts!

This Instant Pot Creme Egg Cheesecake is an easy Easter dessert; rich vanilla cheesecake smothered in chocolate ganache & SO MANY CREME EGGS!

This carrot sheet cake recipe is easy to make, and looks great on a plate. It’s moist, perfectly spiced, and not to mention, it’s delicious!

Bring a smile to your children’s’ faces with this easy and fun recipe for Bunny Face cookies – perfect for Easter, birthdays or just because!

How to Make Easter Magic Cookie Bars

Yields: 15 Servings | Prep time: 15 minutes | Baking time: 25 minutes | Additional time: 30 minutes

Ingredients:

• 2 cups graham crumbs
• 3/4 cup unsalted butter, melted
• 1 1⁄3 cup sweetened coconut flakes
• 14 ounce can of sweetened condensed milk
• 1 1⁄3 cup semi-sweet chocolate chips
• 1 cup crushed chocolate mini eggs, divided
• 8 Creme Eggs, cut in half
• 8 Mini Creme eggs, cut in half

Directions:

Preheat the oven to 350 degrees Fahrenheit, and line a 9×13” pan with parchment paper.

Combine the graham crackers and melted butter in a medium bowl and mix well.

Transfer the graham cracker mixture into the prepared pan and press it down to create a crust.

Top with an even layer of coconut flakes.

Top with chocolate chips and ½ cup mini eggs.

Pour sweetened condensed milk on top and spread evenly.

Bake for 25 minutes to 30 minutes, or until just lightly golden brown.

Remove from the oven and top with the remaining mini eggs.

Allow to cool for 30 minutes. While it cools, cut the creme eggs in half lengthwise.

Top the magic bars with creme egg halves and let cool completely.

Cut into 15 bars and serve!