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Magic Cookie Bars


Rate this recipe 4.3/5 (20 Votes)


  • 2 cups (500 mL) graham wafer crumbs
  • 3/4 cup (175 mL) melted butter
  • 1/4 tsp cinnamon
  • 1 can (300 mL) Eagle Brand Regular or Low Fat sweetened condensed milk
  • 1 1/3 cups (325 mL) chopped pecans or walnuts
  • 1 1/3 cups (325 mL) semi-sweet chocolate chips
  • 1 1/3 cups (325 mL) flaked coconut


Servings 24
Level of difficulty Average
Preparation time 15mins
Cooking time 30mins
Cost Average budget


Step 1

Combine graham crumbs with butter and cinnamon; press evenly onto parchment-lined 13 x 9" (3.5 L) baking pan.

Step 2

Pour sweetened condensed milk evenly over crumb crust. Sprinkle with pecans, chocolate chips and coconut; press down firmly.

Step 3

Bake in preheated 350 degree F oven 25-30 minutes or until lightly browned.

Step 4

Cool thoroughly and cut into bars. Store loosely covered at room temperature.


The Magic Cookie Bar – the most famous and popular Eagle Brand recipe – was invented in the 1960’s as the “Hello Dolly.”

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  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder


  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!

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