Easter Magic Cookie Bars

4.78 from 9 votes
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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.

For more tasty Easter dessert recipes try my Bunny Bait Easter Snack Mix, Rice Krispies Nests, Easter Candy Cake, or Twinkie Peeps Race Cars.

Easter magic cookie bars topped with crushed pastel mini eggs cut into squares and laid on a pink surface with additional mini eggs scattered around.

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.

Easter dessert bars with sweetened condensed milk, chocolate chips, coconut, and chocolate eggs stacked on top of one another with top bar missing a bite.

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.

Ingredients

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.

Milk chocolate chips, semi-sweet chocolate chips, crushed mini eggs, golden oreo crumbs, sweetened condensed milk, melted butter. unsweetened shredded coconut in bowls on pink surface.
  • 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. Use extra mini eggs to make a batch of this tasty Easter chex mix!
  • 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.

Supplies

To make these Easter Magic Cookie Bars, you will need the following supplies: 

  • measuring cups various sizes
  • food processor
  • small mixing bowl
  • spatula
  • 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. 

Golden oreo cookie crust pressed into light blue square baking pan.

Step 2: Pour the sweetened condensed milk evenly over the cookie base. Sprinkle with shredded coconut.

Shredded coconut in an even layer in square baking pan.

Step 3: Add chocolate chips.

Square casserole dish with shredded coconut topped with 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. 

Crushed mini eggs on top of chocolate chips and shredded coconut in square baking pan.

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.

Easter Magic Cookie Bars in square baking pan.

Step 6: Allow the bars to cool fully before slicing and serving.

Three thick easter dessert bars stacked on top of one another with glass of milk and additional bars in the background.

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.

Storage

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.   

Top-down photo of mini egg cookie bars just into squares and laid on teal plate. Mini chocolate eggs, paper straws, and glasses of milk are in background.

Frequently Asked Questions

Can I use sweetened coconut instead of unsweetened coconut?

You could but it will make the bars significantly sweeter and they are already quite sweet. 

I don’t have a food processor. What can I use instead of a food processor to get the Oreos into fine crumbs?

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

Recipe
Easter dessert bars with sweetened condensed milk, chocolate chips, coconut, and chocolate eggs stacked on top of one another with top bar missing a bite.
Recipe
4.78 from 9 votes

Easter Magic Cookie Bars

Author: Jaclyn
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
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.

Ingredients
 

  • 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

Instructions

  • 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.

Notes

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

Serving: 1g | Calories: 409kcal
Easter dessert bars with sweetened condensed milk, chocolate chips, coconut, and chocolate eggs stacked on top of one another with top bar missing a bite.

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