Layered Bar Cookies

I was cleaning out the cabinets and wanted to get rid of anything that had a serving or less left. The three year old got a new trail mix for snack, and I made cookies.

I’ve never liked 7-layer bars, magic bars, and the like because they’re a cloyingly sweet. But when I had a bottle of sweetened condensed milk about to expire, and not enough ingredients or time to make macaroons, I utilized the leftovers.


I varied the common magic bar recipe with the following substitutions:

  • coconut oil instead of butter
  • 1 cup animal cookie crumbs and 1/2 cup pretzel crumbs instead of graham cracker crumbs
  • unsweetened coconut flakes instead sweetened
  • dark chocolate chips instead of semi-sweet

For the nuts, I wasn’t sure about the black walnuts I had on hand, so I did half the pan with dark walnuts and the other with almonds. I should have just done the dark walnuts as their flavor worked well for me.

Layered Bar Cookies

  • 1 cup animal cookie crumbs
  • 1/2 cup pretzel crumbs
  • 1/2 cup coconut oil, melted
  • 14 ounces sweetened condensed milk
  • 1 cup chocolate chips (dark chocolate preferred)
  • 1 1/3 cups flaked coconut
  • 1 cup chopped nuts

Preheat over to 350°

Spray a 13×9” pan (or line with non-stick foil, with a sling to make it easy to remove from the pan)

Mix coconut oil with crumbs.  Press mixture firmly and evenly into the pan.

Pour the sweetened condensed milk evenly over crumbs.

Layer the remaining ingredients on top.

Bake 25-30 minutes until lightly browned (mine were good just after 20 minutes, so keep an eye on it)

Cool before cutting ← I stole a corner and put it in the fridge since I had zero self control.


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