Easter Magic Cookie Bars are a festive twist on the classic 7-layer bars. They have a buttery graham cracker crust, gooey layers of semi-sweet chocolate, peanut butter, and white chocolate chips, plus coconut and Easter M&Ms. These Easter bars are easy to make, irresistibly sweet, and perfect for spring treats, Easter baskets, or a holiday dessert tray! If you love these Easter Bars, you will want to try my Sugar Cookie Bars, too! They’re soft, buttery, and perfect for any celebration—just switch up the frosting and sprinkles for any occasion!

Easter Magic Cookie Bars cut into squares on a white table from overhead.

Ingredients & Substitutions

Crust: I love a graham cracker crust for so many desserts, including these bars! Ensure that the crumbs are completely coated in the melted butter. (This helps it stay together!) If you don’t have graham crackers, try a vanilla wafer crust instead!
Candy Chips: I used three different candy chips–peanut butter, white chocolate, and semi-sweet chips. Feel free to use your favorite combination. Or, if you love peanut butter, stick with all peanut butter chips! Do you love a classic chocolate flavor? Use all milk or dark chocolate chips. Have fun experimenting!
Sweetened Condensed Milk: Look for a can of sweetened condensed milk–it helps to make the bars gooey and sweet while binding the layers together. Do not use evaporated milk in this recipe. I know the cans look similar, so check the labels carefully!
Coconut: Sweetened shredded coconut adds a chewy texture with a coconut flavor. I also use a couple extra tablespoons of coconut for garnish after the bars have baked. If you are not a fan of coconut, you could leave it out–the bars will still be delicious! Or, replace it with chopped nuts like pecans or almonds.
M&M’s: Since these are Easter cookie bars, I had to stick with the pastel colors in the M&M’s! But, any M&M’s would work. Or, add chocolate chips to still get that chocolate flavor.

Close up with Easter Magic Cookie Bars that have been cut showing the sweet inside texture with pastel flowers in the back.

Easter Magic Cookie Bars are ready when the edges turn golden brown and look a little crispy. The center should be set, meaning it shouldn’t be too wobbly or wet. A little softness is okay since the bars will firm up as they cool. Unlike cake, you don’t need to check doneness with a toothpick because these bars are meant to be gooey. (That is part of their ‘magic’!) For the best results, let them cool completely before cutting. If they still seem too soft, I like to chill them in the refrigerator to help them firm up.

Can You Add Nuts Or Other Mix-Ins To These Bars?

Yes, you can add nuts or other mix-ins to the Easter Magic Cookie Bars. If you want to add something extra, you could try chopped nuts like walnuts, pecans, or almonds, but make sure not to add too much so the bars don’t become too crowded. Just sprinkle the nuts on top along with the other toppings before baking!

To store these Easter Magic Cookie Bars, keep them in an airtight container at room temperature. They will last up to 3-4 days. Or, for longer storage, refrigerate the bars for up to a week.

Stack of gooey Easter Magic Cookie Bars on a white table close up.

Yes, you can freeze Easter Magic Cookie Bars. First, make sure the bars are completely cooled before freezing. Then, wrap them tightly in plastic wrap or foil to prevent freezer burn. For extra protection, place the wrapped bars in a freezer-safe container or resealable bag. You can store them in the freezer for up to 2-3 months. When you’re ready to enjoy them, simply let the bars thaw at room temperature for about an hour. Freezing is a great way to keep the bars fresh for a longer time!

Easter Magic Cookie Bars

Prep Time 15

Cook Time 30

Total Time 45

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Ingredients

▢ 1 ½ cups (126 g) graham cracker crumbs, about 10-12 full graham cracker sheets
▢ ½ cup (1 stick / 113 g) unsalted butter, melted
▢ 1 cup (182 g) semi-sweet chocolate chips
▢ ½ cup (91 g) peanut butter chips
▢ ½ cup (91 g) white chocolate chips
▢ 1 can (14 ounces) sweetened condensed milk
▢ 1 cup (93 g) sweetened shredded coconut
▢ 1 cup (203 g) Easter M&M milk chocolate candies, pastel blend
▢ 2 tablespoons sweetened shredded coconut, for garnish (optional)

Instructions

Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper, including up and over the sides for easy removal.
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
Press the mixture evenly into the bottom of the baking dish, using the bottom of a measuring cup or glass to press it into a firm crust.
Sprinkle the semi-sweet chocolate chips, peanut butter chips, and white chocolate chips evenly over the crust.
Evenly pour the sweetened condensed milk over the candy chips, drizzling it evenly.
Top with the shredded coconut. Then, sprinkle with M&M's.
Bake for 28-32 minutes, or until the edges are golden brown and the center is set.
Remove from the oven. Sprinkle with more coconut.
Let cool completely in the pan before cutting into bars.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe:

Autumn

These bars are so good! I love how chewy they are with the candy crunch.

Elizabeth

These are sweet, but I didn't mind them (and I am not a fan of coconut). But, I would try adding more peanut butter chips next time (maybe in place of the white chocolate chips).