magic cookie bars

These keto magic cookies are the easiest keto cookies you can make. They are chocolatey, chewy, and nutty with the perfect amount of crunch. What makes them even better is that each keto cookie has just 1.5g NET CARBS! 

Keto Magic Cookies | The Best Easy Keto Magic Cookies

Large Egg Yolks

Tbsp. (14 grams) Butter

½ Tbsp. (50 grams) Coconut Oil

Cup (50 grams) Confectioners Swerve

Cup (100 grams) Unsweetened Coconut Flakes

Cup (100 grams) Semi Sweetened Chocolate Chips*

Add your egg yolks, melted butter, and melted coconut oil to a medium-sized bowl. Whisk together until egg yolks have combined evenly with the other ingredients.

Add the rest of your ingredients and use a rubber spatula to gently mix everything until well-combined.

Place the batter in the refrigerator for 30-45 minutes to let it set.

Once the dough is set, use a cookie scooper or tablespoon to make 12 balls of cookie dough. Arrange them evenly on a baking sheet lined with parchment paper.

Bake for 8-10 minutes at 350 °F (176°C), until golden brown.

Once they're done baking, set them aside to cool.

I just made these and let me tell you they are 6/5 GOOD!!

https://www.youtube.com/watch?v=HZGWD8FiUC4

These Keto Magic Cookies are one of THE BEST low carb cookie recipes you can make! The cookies are made with just a few keto friendly ingredients like sugar free chocolate chips, nuts, egg yolks, and coconut. Not to mention, each one of these keto magic cookies has less than 2 NET CARBS!

****MAKE SURE TO USE 1 CUP OF COCONUT FLAKES I MISSPOKE IN THE VIDEO...THE GRAM MEASUREMENT IS CORRECT AT 100g THOUGH.

WRITTEN RECIPE: https://www.thedietchefs.com/keto-magic-cookies/

Bread Recipe: https://www.youtube.com/watch?v=bPCo9L8iTyA&t=221s

My Cookbooks: 
Sweet Cookbook: https://gumroad.com/l/bestketocookbook
Savory Cookbook: https://gum.co/SavoryKetoCookbook

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Things I used in today's recipe:

Keto Semi-Sweetened Chocolate Chips: https://amzn.to/2VgL1Vl

Keto Salted Caramel Chocolate Chips: https://amzn.to/2Vg43LE

Confectioners Swerve: https://amzn.to/3lneyYf

Pecans: https://amzn.to/3qhfnVY

Walnuts: https://amzn.to/3fU1Pv8

Unsweetened Coconut Flakes: https://amzn.to/37mleRl

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Ingredients:

4 Large egg yolks
1 Tbsp or 14 grams of softened butter
3.5 Tbsp or 50 grams of melted coconut oil 
1/3 Cup or 50 grams of confectioners Swerve 
1 Cup or 100 grams of unsweetened  coconut flakes
1/3 Cup or 45 grams of crushed pecans
1/3 Cup or 45 grams of crushed walnuts
2/3 Cup of 100 grams of keto chocolate chips

Nutrition Per Cookie (recipe makes 12 cookies):

200 Calories
19.5g Fat
5g Carbs
3.5g Fiber
1.5g NET CARBS
5g Protein

Keto Magic Cookies with JUST OVER 1 NET CARB | No Almond Flour or Coconut Flour Needed!!

Magic cookie bars (also called 7 layer bars or hello dolly bars) are sweet chewy heaven piled high with seven layers of sweet treats. 

Magic Cookie Bars

graham cracker crumbs

butter (salted

sweetened condensed milk (14 ounces)

chocolate chips

butterscotch chips

coconut flakes

walnuts

Optional, reserve 1 - 2 tablespoons of sweetened condensed milk.

Mix together graham cracker crumbs and melted butter, and press firmly onto the bottom of a parchment lined or greased 9x13 inch casserole dish.

Pour the can of sweetened condensed milk evenly all over the graham cracker crumbs.

Layer the chocolate chips, butterscotch chips, coconut flakes and walnuts and press down firmly. Drizzle remaining sweetened condensed milk over top, if desired.

Bake at 350F for 25 minutes, until coconut has started to turn a golden brown.  Allow to cool completely before cutting.

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RECIPE: https://www.mamalovesfood.com/magic-cookie-bars-7-layer-bars/

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MAGIC COOKIE BARS

Layers of sweetness with a shortbread crust. 

Millionaire Magic Bars

all-purpose flour

cornstarch

(2 sticks) salted butter,

sugar

egg,

vanilla extract

coconut

pecans, chopped

(14 oz) can sweetened condensed milk

Preheat oven to 350°F and line a 9-inch square pan with foil and grease with nonstick spray.

In a medium bowl, whisk together flour and cornstarch. Set aside.

In a separate bowl, beat the butter and sugar with an electric mixer until light and fluffy, 2-3 minutes. Add egg and vanilla and beat again until combined.

Reduce speed to low, and gradually mix in flour mixture.

Transfer dough to prepared pan, cover with a layer of plastic wrap, and press dough down into an even layer.

Remove plastic wrap and bake for 10 minutes. Remove from oven and allow to cool 5 minutes.

Sprinkle chocolate chips over cooled crust, followed by coconut and pecans. Pour condensed milk over the entire surface.

Bake until top is bubbly and golden brown, 30-40 minutes.

Allow to cool completely before slicing and serving. Enjoy!

These Seven Layer Magic Bars are made with a graham cracker crust, chocolate chips, nuts, coconut, and sweetened condensed milk—the perfect mix of gooey, crunchy, sweet, and salty. Plus, they&#039;re so easy to make!

Seven Layer Magic Bars

butter (melted)

nuts

white chocolate chips

300 milliliters/14 ounces can sweetened condensed milk

Preheat oven to 350°F. Line a 9x13 pan with parchment or foil and grease lightly.

In a medium bowl, combine melted butter and graham cracker crumbs. Press evenly into the bottom of the pan.

Sprinkle evenly with coconut, nuts, chocolate chips and white chocolate chips, and drizzle with sweetened condensed milk.

Bake for 23-25 minutes until light golden brown (not too dark at the edges). Let cool completely before slicing.

https://www.youtube.com/watch?v=5YT68Javd58

RECIPE: http://www.thereciperebel.com/seven-layer-magic-bars/

These 7 Layer Magic Bars are made with a graham cracker base, chocolate chips, nuts, coconut and sweetened condensed milk – they are the perfect mix of gooey, crunchy, sweet and salty and they are so easy! Includes step by step recipe video

Seven Layer Magic Bars Recipe

These 7 layer dessert bars are rich and decadent, loaded with chocolate chips &amp; coconut!

oz sweetened condensed milk

pecans (chopped)

Preheat oven to 350°F.

Line a 9x13 pan with parchment paper.

Combine graham crumbs and butter in a small bowl. Press into the 9x13 pan.

Pour sweetened condensed milk over the graham crumbs.

Sprinkle with coconut, pecans, butterscotch chips, and chocolate chips. Press gently.

Bake 25-30 minutes or until lightly browned.

Cool completely. Cut into 24 bars.

Is anything more classic than delicious&nbsp;Magic Cookie Bars? These condensed milk and chocolate coconut layer bars are so easy to make and are always a crowd favorite!

butter

sweetened condensed milk

nuts'

Pre-heat your oven to 350° F, or to 325 °F if you are using a glass dish.

Spray a 9x13 pan with cooking spray, or line with parchment paper and set aside for later.

Combine the graham cracker crumbs and the salted butter until the graham crumbs are moistened with the butter throughout.

Press the mixture into the bottom of your prepared prepared pan.

Pour the sweetened condensed milk evenly over the graham crumb crust.

Sprinkle even layers of the chocolate chips, coconut and the nuts, making sure they are mixed on the top evenly. ( you want a little of each all over the place)

Press these down firmly with the back of a spoon into the condensed milk ( but don't break through to the crust.!)&nbsp;

Bake for 25 minutes in your preheated oven or until lightly browned all over. If you notice the top browning too fast you can cover with tinfoil for a few minutes and keep baking.&nbsp; Remove and cool.

Cool the bars completely before slicing.

Cut into bars or diamonds.

Store covered at room temperature or in a closed container in the freezer for up to 3 months.

These easy, delicious magic cookie bars are a perfectly sweet, crunchy, chewy, gooey anytime treats that whips up in a flash!

Magic cookie bars

toasted pecans (toasted, divided)

peanut butter chips

condensed milk

tsp salt (flaked sea salt preferably)

Preheat oven to 350F then line a 9x13&quot; baking dish with parchment paper or foil.

Crush the Graham crackers and 1/2 cup of toasted pecans in a food processor, or give the pecans a very fine chop and smash the crackers in a plastic bag.

Pour the melted butter onto the crumbs and mix until everything has been moistened. Transfer the crust into your prepared baking dish then press down smooth out with a glass or measuring cup.

Scatter with chocolate chips, then peanut butter chips, shredded coconut, and remaining cup of toasted pecan pieces.

Drizzle the sweetened condensed milk over the surface while trying to get fairly good coverage.  Top with a smattering of chocolate chips then bake at 350F for about 30 minutes.

Allow to cool in the pan for about an hour then remove and cut into bars or squares.

https://www.youtube.com/watch?v=HCiKlgFVcIE

These easy, delicious magic cookie bars are perfectly sweet, crunchy, chewy, gooey anytime treats filled with coconut, chocolate, peanut butter and pecans that you can whip up in a flash!

Recipe: https://preppykitchen.com/magic-cookie-bars/

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These Lemon Raspberry Magic Bars start with a buttery shortbread crust and are layered with lemon zest, macadamia nuts, white chocolate, shredded coconut and raspberry jam. A modern twist on a classic seven-layer bar. 

Lemon Raspberry Magic Bars

1 Box (10 ounces) shortbread cookies

unsalted butter, melted

(14 ounces) sweetened condensed milk

lemon,

macadamia nuts, chopped

For the topping

(13 oz raspberry jam

heavy whipping cream

Preheat the oven to 350°. Line a 9”by13” pan with parchment paper

Grind the package of shortbread cookies into a fine crumb using a food processor or blender.

In a small bowl, melt the butter in the microwave for 30 to 45 seconds.

Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. Press the mixture into the bottom of the pan.

Pour the can of sweetened condensed milk over cookie crumbs; use the back of a spatula to spread if necessary. Then zest the lemon over top.

Next, pour the chopped macadamia nuts, shredded coconut and white chocolate chips over top of the sweetened condensed milk to cover evenly.

Bake the bars at 350° for 22-25 minutes. Remove the bars from oven and allow to cool for at least 30 minutes. Then place the bars in the refrigerator for at least an hour to allow the bars to harden. Remove when ready to serve.

One cooled, gently spread the raspberry jam on top of your bars.

In a microwave-safe bowl, microwave the heavy whipping cream for 20-30 seconds until bubbling.

Remove the hot cream from the microwave and pour in the chocolate chips. Allow to sit for 1 minute, then stir until smooth. The ganache should be thick enough to pipe but thin enough to slowly run off the spoon.

Use a spoon or piping bag to drizzle ganache on top of the bars and top with additional lemon zest. Slice before the ganache sets. I suggest keeping the bars refrigerated so the crust stays firm.

Soft-baked graham cracker cookie bars with butterscotch, coconut, chocolate, and pecans. An ultimate version of the classic magic bar/hello dolly bar.

Ultimate Magic Cookie Bars

(115 grams) unsalted butter, softened to room temperature

(150 grams) packed light brown sugar

(125 grams) all-purpose flour (spoon & leveled)

(100 grams) graham cracker crumbs (9 graham crackers)

baking powder

salt

(175 grams) butterscotch chips

chocolate

(50-60 grams) shredded sweetened coconut*

(70 grams) chopped pecans*

condensed milk (not the full can)

Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving enough overhang on the sides. Set aside.

In a large bowl using handheld or stand mixer, cream the butter and brown sugar together on medium speed. Beat for about 2 minutes until smooth and combined. Add the vanilla extract and egg, beating until combined. Scrape the sides of the bowl down as needed.

Add the flour, graham cracker crumbs, baking powder, and salt. With the mixer running on low, slowly mix until combined, then beat in the butterscotch chips. Press graham cracker dough into the prepared baking pan and bake for 5 minutes. Remove from the oven and layer with chocolate chips, coconut, and pecans. Drizzle sweetened condensed milk evenly on top. (Remember, not the full can. 8 ounces is a little more than 1/2 of a 14 ounce standard can.) I sprinkled a couple more butterscotch chips on top, but that&#8217;s optional.

Bake the bars until set, about 30 minutes. I loosely covered the pan with aluminum foil halfway through baking to prevent browning. Make sure you rotate the pan a couple times during the bake time as well. Allow to cool for 30 minutes at room temperature and then stick in the refrigerator to cool all the way through. Once the bottom of the pan is cold, you may cut the bars into squares.

Bars stay fresh at room temperature for up to 1 week.

Hi Mrs. Sally. Somehow I stumbled onto your site and I've been loving it and baking ever since. Today I tried this recipe but I changed the toppings. I don't eat coconut or pecans so I did crushed Oreos and white chocolate chip along with the semi sweet chocolate chips. I think I probably should have baked it a little longer, but my husband loves it just like it is. It taste good, almost like a ooey gooey cake.

Wow are these decadent!  Made them for a desert potluck at work and they were a hit!  Since this recipe is meant to be customized I used toffee bits in the crust, don’t care for butterscotch and snuck a 1/2 cup golden flax seeds and 1/2 cup oatmeal in the crust.  Otherwise followed the recipe as written.  The only problem with this recipe is how long you have to wait to eat them.  Love the extra thick buttery cookie right up to the chewy caramelly top.  My favorite is the corner where it almost burnt onto the pan...use parchment paper.  I make a ton of your recipes!  The coconut cake got me here and I just keep coming back!

I’ve made many versions of these magic bars over the years.  I’ve always tried to get them to turn out like the ones sold at the coffee shop I worked at as a teen.  This is the perfect recipe!  The chewy graham &amp; butterscotch cookie layer is substantial enough to hold all the layers of toppings.  Solid, but soft...No more crumbly, easily broken cookie bars.  Thank you so much for posting!

Oh my goodness, made a batch of these this morning, they are so decadent. What a fabulous recipe.
I added cherries and apricots as I didnt have any pecans.
These are not going to last long as my husband keeps eating them.

I just happened to have made sweetened condensed milk, I accidentally bought too much milk and made a big batch of the sweetened condensed milk to freeze and bake with. I didnt realize that the volume wasnt the same as the recipe until after they came out of the oven. Then I saw this comment and it makes so much sense! I learned something! I really needed 5 oz of it by volume and I did 8, oops! Its for Christmas gifts so my family is enjoying the mistake, and Im just going to make them again. At least they were easy enough and no one is complaining about having to eat an extra batch of cookies!

Can always count on you to make the best version of whatever classic treat I’m craving. I’ve made hello dollies using other recipes; but yours was a total upgrade as usual. This crust is insane, and I love all the textures. My hubs thought they were overly sweet which made me think about putting some salty on these next time- like pretzels or something. But why mess with perfection? These are SO delish.

These turned out really good. I've always made "7-layer bars", as we always have called them, which of course uses a basic graham cracker and butter crust. I was curious about the cookie crust in this recipe and I think it was worth the little bit of extra effort, as it holds up well as a yummy base for all the topings. I doubled the recipe, used a 9x13 inch baking dish, did the initial bake for about 15-20 minutes, and the final bake for about 40-45 minutes. I also didn't realize I only had one can of condensed milk, so used part of a can of the Carnation caramel, and they came out great!

I will definitely make these again. Sally, your recipes never fail!

https://www.youtube.com/watch?v=GQnFzVeVSlE

These soft-baked graham cracker cookie bars are loaded with butterscotch, coconut, chocolate, and pecans. An ultimate version of the classic magic bar/hello dolly bar!

Get the full recipe: https://sallysbakingaddiction.com/ultimate-magic-cookie-bars/comment-page-2/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #cookiebars

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Ultimate Magic Cookie Bars | Sally's Baking Recipes

These 7 Layer Magic Bars are a very special treat that take just 15 minutes to throw together. You won't be disappointed!

Magic 7 Layer Cookie Bars 

butter (4 oz

oz chocolate chips chocolate bar

c coconut

Preheat oven to 350. Place butter in 13&#215;9 pan. Place in oven and let butter melt. This takes 5-10 minutes. Just don’t let it burn.

Make sure butter is evenly distributed across bottom of pan.

Sprinkle crumbs evenly over top of butter.

Use your fingers or a knife to pat down evenly to form a good crust.

Now open your can of condensed milk and pour evenly over crumbs. You may need a small spatula to gently spread it but it doesn’t have to be perfect.

Sprinkle the graham cracker crumb mixture with the chips or chopped chocolate, nuts, and last but not least, the coconut.

Cook about 25 minutes until it looks a bit golden around the edges.

These need to cool before cutting. I usually cool them in the refrigerator so I can eat them faster. But there is no need to store them in the fridge. They keep just fine in an airtight container on the counter.

Cut into bars. Now enjoy the magic. You won’t be able to stop at one. So tell me-myth or reality?

Also known as magic cookie bars, these seven layer bars are simply sublime. They're loaded with flavor and texture, and they're beyond easy to make.

Easy Seven Layer Bars Recipe

unsalted butter

-1/2 cups Graham Cracker crumbs

chopped nuts (walnuts, pecans, macadamia, etc.)

Preheat the oven to 350 degrees Fahrenheit (175°C), and grease a 13 x 9 inches baking dish with butter or cooking spray.

Melt the butter and mix in the cracker crumbs with a fork. Then pour the crust into the dish, spread it over the bottom, and gently press in place.

Alternatively, pour the melted butter into the baking dish and swirl it around, so it covers the whole base and sides. Then, sprinkle the cracker crumbs over the butter.

Next, add a layer of chocolate chips, butterscotch chips, and chopped nuts (in that order).

Pour the condensed milk over the top.

Top the dish with the shredded coconut.

Bake for approximately 25 minutes until the coconut is golden brown.

Remove the baking dish from the oven and leave it to cool on the counter.

When cold, cut them into portions and enjoy!

A classic oh-so-indulgent treat. (And it's so easy to make!)

Eagle Brand Magic Cookie Bars

butter, melted

Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray.

In a small bowl, stir together graham cracker crumbs and butter. Press into bottom of prepared pan.

Pour sweetened condensed milk evenly over the crust. Top evenly with chocolate chips, coconut, then nuts. Press down firmly with a fork.

Bake until lightly brown, 25-30 minutes. Run a butter knife around the edges of the pan to loosen sides, then cool pan on a wire rack.

Once cool, slice into squares and serve. Enjoy!

Magic Bars (also called 7 layer bars) are simple cookie bars made from a graham cracker crust, three different types of chocolate chips, coconut and nuts.

Magic Bars

sleeve honey graham crackers*

Tablespoons butter (, melted)

heath bars (, chopped)

chopped nuts

Crush graham crackers in the sleeve, using a food processor, or rolling pin. Mix with melted butter and pour mixture into a greased 8’’ square baking dish.

Sprinkle crust with chocolate chips, then butterscotch chips, chopped heath bars, nuts and coconut. Pour sweetened condensed evenly over the top.

Bake at 350 degrees F for 30-35 minutes. Allow to cool before serving. (I like to refrigerate mine for a few hours before serving so they are easier to get out of the pan, to cut and hold the “layers” better.)

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