Easter Magic Cookie Bars are a heavenly, gooey Easter dessert made with a golden oreo cookie crust, sweetened condensed milk, and layers of shredded coconut, chocolate chips, and mini eggs.
If you are looking for an easter dessert bar recipe you have come to the right place. These chewy easter cookie bars are easy to make, packed with flavor, and always a hit at Easter parties.
Also known as 7 layer bars or hello dolly bars, magic cookie bars are a classic dessert bar typically made with a graham cracker base. This recipe uses crushed golden oreos instead for a sweet, vanilla-flavored crust.
To dress the bars up for Easter we added a layer of crushed mini eggs. The pastel candy-coated chocolate eggs both give the bars a festive Easter vibe and add more rich chocolate flavor that everyone is sure to love.
You will love how each and every bite of these incredible cookie bars is packed with a heavenly combination of sweet vanilla, coconut, and chocolate flavor.
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Golden OREO Crumbs– About 25 golden OREOS pulsed in a food processor to fine crumbs (crushing them by hand won’t get them into a fine enough crumb for creating the perfect crust). Graham cracker crumbs can be used instead if you are having trouble finding Golden OREOs or do not have a food processor.
- Unsalted Butter– Combines with the crushed cookies to form the first layer of your Easter dessert bars.
- Sweetened Condensed Milk– Acts as the glue that holds the layers of the bars together. Be careful not to grab evaported milk by mistake- it is not the same thing and will not work.
- Shredded Coconut– Unsweetened shredded coconut helps cut the sweetness just a bit. Coconut flakes work too.
- Crushed Mini Eggs– Either Cadbury Mini Eggs or Hershey’s Eggies work well for this recipe. The best way to crush the Mini Eggs or Eggies is to place them in a large sealed food storage bag, place the bag on the counter then use a rolling pin or the back of a strong kitchen spoon to break them into pieces.
- Chocolate Chips– We used a combination of milk chocolate chips and semi-sweet chocolate chips but you can use all semi-sweet chocolate chips if you prefer.
To make these Easter Magic Cookie Bars, you will need the following supplies:
- measuring cups various sizes
- food processor
- small mixing bowl
- 8-inch square baking pan
- parchment paper
How to Make Easter Cookie Bars
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Combine oreo crumbs and butter; press firmly and evenly into the bottom of a parchment-lined 8-inch baking pan.
Step 2: Pour the sweetened condensed milk evenly over the cookie base. Sprinkle with shredded coconut.
Step 3: Add chocolate chips.
Step 4: Top with crushed Mini Eggs. Use a spatula to gently push all ingredients down into each other. Don’t press too hard – you don’t want to break the Golden OREO crust.
Step 5: Bake for 10 minutes, then remove the pan from the oven, cover with aluminum foil and bake for an additional 15 minutes, or until edges are slightly golden.
Step 6: Allow the bars to cool fully before slicing and serving.
Pro tip: These Easter cookie bars are ooey and gooey in all the best ways– which can make for difficulty slicing. To get the cleanest cuts chill the bars in the fridge for at least 3 hours (overnight works too!) before slicing and wipe your knife clean after each slice.
Store the bars in an airtight container with a sheet or parchment paper between layers to prevent them from sticking together. They will keep for up to 4 days at room temperature or in the fridge for up to a week.
If stored properly in a sealed food storage container these bars can also be frozen for up to two months. Bring back to room temperature before enjoying.
Frequently Asked Questions
You could but it will make the bars significantly sweeter and they are already quite sweet.
You can substitute graham cracker crumbs for the Golden Oreo cookies in this recipe. Graham crackers can be purchased as fine crumbs so you don’t have to worry about a food processor for those.
More Yummy Cookie Bar Recipes to Try
- Sugar Cookie Bars
- Funfetti Cake Mix Cookie Bars
- Millionaire Bars – Tastes like Twix!
- Unicorn Cheesecake Bars
- 1 ½ cups crushed Golden OREO cookies
- ½ cup unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 1 cup unsweetened shredded coconut
- ½ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- 2 cups crushed Mini Eggs or Hershey's Eggies
- Preheat oven to 350°F. Line an 8” x 8” baking pan with parchment paper and set aside.
- In a small mixing bowl, stir to combine Golden OREO crumbs and melted butter.
- Press the crumb mixture firmly and evenly into the bottom of the parchment-lined baking pan.
- Pour the sweetened condensed milk over the crust and use a spatula to smooth it out evenly.
- Sprinkle shredded coconut evenly over the top, followed by the chocolate chips and crushed mini eggs.
- Use a spatula to gently push all ingredients down into each other. Don’t press too hard – you don’t want to break the Golden OREO crust.
- Bake for 10 minutes, then remove the pan from the oven, cover with aluminum foil and bake for an additional 15 minutes, or until edges are slightly golden. (25 minute bake time total)
- Allow the bars to cool fully before slicing and serving. I recommend letting them cool on the countertop for one hour then placing them in the refrigerator for 3 hours (or overnight) to chill--this will help you slice them into perfectly square cookie bars.
OREOs: About 25 golden OREOS pulsed in a food processor to fine crumbs. Crushing them by hand won’t get them into a fine enough crumb for creating the perfect crust. If you don't have a food processor you can use graham cracker crumbs instead.
MINI EGGS: The best way to crush the Mini Eggs or Eggies is to place them in a large sealed food storage bag, place the bag on the counter then use a rolling pin or the back of a strong kitchen spoon to break them into pieces.
STORAGE: Store bars in a sealed food storage container at room temperature for up to 4 days or in the fridge for up to a week. To help bars not stick together, place a sheet of parchment paper between layers.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 409
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.