Magic Bars feature a graham cracker crust, chocolate chips, M&M’s, and oats, with sweetened condensed milk for a gooey finish. Swap M&M’s to match any holiday.
Try these 7 Layer Bars or 7 Layer Pumpkin Bars for more Magic Bar variations.
Magic Bars
These Spring Confetti Bars are consistently one of the most-made and loved recipes every year as springtime rolls around. So, it’s about time we add another holiday dessert bar! And while these bars certainly aren’t limited to Easter or springtime, they do make for a beautiful festive treat.
And BTW, Magic Bars are even easier to make than Confetti Bars — they come together ridiculously quickly!
Before we get too far, by way of a disclaimer, Magic Bars are incredibly rich and very sweet. If you don’t love super-sweet desserts, I’d recommend this Carrot Cake instead for a springtime treat.
Graham Cracker Crust
Here are a few tips:
- Let butter cool: Let the butter cool to room temp to stop it from melting the graham cracker crumbs and making the crust greasy.
- Measure crumbs: Measure the crumbs instead of counting sheets for an even crust, as sizes can vary.
- Blend crackers: Blend the crackers until fine, making sure there are no big chunks. If needed, blend in batches and return any large pieces to fully blend.
- Press firmly: Use the bottom of a 1-cup measuring cup to press the crust into a flat, firm layer. A tighter crust will help the bars cut better.
- Add salt: Salt cuts the sweetness of the bars. While you can reduce it, don’t leave it out entirely.
Magic Bars Toppings
After the crust, here’s what we add on top and a few notes about the ingredients:
- Quick oats: Use quick oats for a better texture. They soften more and aren’t too strong like old-fashioned oats. Don’t use steel-cut oats.
- Milk chocolate chips: Any chocolate works, but milk chocolate makes them rich. Use dark for a bolder flavor or semi-sweet to cut the sweetness.
- Butterscotch and white chocolate chips: You can use 1 cup of either butterscotch or white chocolate instead of both.
- M&M’s®: Any color works. Avoid large types like peanut or peanut butter, as they don’t stay in the bars.
- Sweetened condensed milk helps: This key ingredient holds everything together and makes the bars gooey and sweet. See “quick tip” below.
Quick Tip
Only sweetened condensed milk works for this Magic Bars recipe. Be sure to get full-fat, not sugar-free. I personally use and love Eagle Brand® (not sponsored).
Magic Bar Tips
- Line the pan with parchment paper to make removal easy. Avoid foil or wax paper. Leave extra paper hanging over to lift the bars out.
- These bars are gooey, so let them cool completely before cutting.
- Use a sharp knife for clean cuts. Run the knife under hot water, dry it off, and repeat for every cut.
Storage
Magic Bar Storage
Keep leftover cookie bars in a sealed container, separating layers with parchment or wax paper. Chill if it’s warm, or keep on the counter if it’s cool. Chilling makes them firmer and less gooey.
Enjoy within 3-5 days.
For freezing advice, here’s an article on freezing and thawing baked goods.
More Easter treats
- Easter Treats with free printable bag toppers
- 4 Simple Easter Treat Ideas Bunny Bum Cookies, Bunny Cinnamon Rolls, Easter Egg Nests, and Egg Petit Fours
- Rice Krispie Treats with a white chocolate drizzle
- Raspberry Fluff with cheesecake pudding
- Easter Cupcakes made to look like a bird’s nest!
Magic Bars
Equipment
- Blender high-powered
Ingredients
- 12 tablespoons unsalted butter 3/4 cup, melted
- 2-1/2 cups graham cracker crumbs measure when crushed into crumbs; about 20 crackers
- 1/2 teaspoon fine sea salt 1/4 teaspoon table salt
- 1 (14-ounce) can sweetened condensed milk full-fat, see note 1
- 1/2 cup quick oats
- 2 cups milk chocolate chips see note 2
- 1/2 cup butterscotch baking chips or more white chocolate chips instead
- 1/2 cup white chocolate chips or more butterscotch chips instead
- 1 cup M&M’s see note 3
Instructions
- Preheat oven to 350°F (176°C). Line a 9×13-inch pan with parchment paper, leaving some overhang for easy bar removal. Don’t line the pan with wax paper or foil. Melt the butter in the microwave and set aside to cool back to room temperature—using hot butter makes the crust greasy.
- Coarsely break up graham crackers and add to a powerful blender (you may need to do this in batches). Pulse/blend until all crackers are fine crumbs. Measure a level 2 and 1/2 cups (288g) of the crumbs and add to a large bowl, along with the salt. Stir in the melted but cooled butter and mix to create a thick mixture. Press this mixture into the prepared pan and use the bottom of a flat measuring cup to firmly press the crust into an even layer.
- Pour the can of sweetened condensed milk over the graham cracker crust. Spread it into an even layer with the back of a spoon. Evenly top the condensed milk with quick oats, chocolate chips, butterscotch chips, white chocolate chips, and M&M’s. Gently press everything into an even layer.
- Bake in preheated oven until the edges are golden brown, about 23–28 minutes. My oven is done right at 25 minutes.
- Remove from oven and allow bars to cool completely, about 1–2 hours. Speed up the cooling process by putting them in the fridge after they’ve cooled for about 20 minutes at room temperature. Use the parchment overhang to remove the bars, and use a sharp knife to make decisive cuts. Run the knife under warm water, dry on a kitchen towel, and repeat for each cut.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made these many times. They are a huge hit at family parties. One trick I’ve used the past few times is to use a pizza cutter to slice them. Straight, easy cuts and no danger of cutting yourself!
Love the pizza cutter tip! Thanks so much Mark! 🙂
Easter bars
Hope you enjoy them!
Going to make these bars.
Hope you love them! 🙂
will be making this soon can i use vegan butter as butter and ghee makes me vomit i never had magic bars before sorry for early comment as am in Singapore will dm you if i make this and let you know how it goes Thanks Ramya