Cherry Magic Bars
These Cherry Magic Bars are a delicious twist on classic magic cookie bars with a buttery graham cracker crust, sweetened condensed milk, mini chocolate chips, coconut, and red candied cherries. They are easy to make and a festive addition to cookie trays and holiday dessert tables.
I am a huge fan of magic cookie bars! Traditional magic cookie bars were the inspiration for my gingerbread cookie bars and white chocolate cranberry coconut bars. You may know them as Hello Dolly’s too.
Why You’ll Love These Cherry Magic Bars
- Simple ingredients come together in one pan for an easy recipe.
- Candied cherries add a festive twist plus a pretty pop of red and sweet cherry flavor.
- Chocolate and cherry are a classic flavor combination.
- Cut them into triangles for a visually interesting addition to a cookie tray or dessert table.
Ingredients
These cherry magic bars come together with just six simple ingredients.
- Graham Cracker Crumbs
- Unsalted Butter
- Sweetened Condensed Milk, NOT evaporated milk
- Mini Semi-Sweet Chocolate Chips
- Candied Cherries – while I used just red candied cherries, you can use green or a combination of the two colors.
- Flaked Coconut
Tips for Success
Things I’ve learned from making this recipe a few times.
- While I don’t always line my baking dish with aluminum foil, it does make it easier to get these magic cherry bars out of the pan. Parchment paper would work too.
- Use the back of a glass or measuring cup to evenly press the graham cracker mixture into the pan. You want an even crust.
- Distribute the cherries evenly so every bar gets cherry goodness.
- Let the bars cool completely before cutting. They need to set up.
- Use a sharp knife for neat cuts, cleaning the knife between slices.
How do you store magic bars?
Store them in an airtight container on the counter or in the refrigerator for up to 4 days.
What can I serve with magic bars?
If you put them on a dessert table, other sweets could include mini Christmas dot cake cookies, holiday eggnog bread, fruitcake cookies, and gingerbread bars but be sure to offer some hot drinks. Hot chocolate, orange mocha latte, and coffee are good options.
Other Occasions to serve Cherry Magic Bars
Because they have red cherries, they are perfect for Valentine’s Day, any patriotic holiday like Memorial Day or July 4th, Christmas cookie exchanges, family gatherings, and potluck parties.
Can I use maraschino cherries instead of candied cherries?
Yes, but be sure to drain and dry them thoroughly with paper towels first. They contain more moisture than candied cherries and can bleed into the coconut, turning it pink.
How do you know when magic bars are done?
The center should be set, and the edges should be lightly golden brown.
Can magic bars be made ahead?
Yes. You can make them up to 2 days in advance.
Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!
Cherry Magic Bars
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup butter, melted
- 1 can sweetened condensed milk, 14 ounces not evaporated milk
- 1 cup mini semi-sweet chocolate chips
- 1 cup candied cherries, chopped
- 1â…“ cups flaked coconut
- non-stick baking spray
Instructions
- Preheat the oven to 350℉. Line a 9×13-inch baking pan with aluminum foil and spray the foil with non-stick baking spray.non-stick baking spray
- In a medium bowl, combine the graham cracker crumbs with the melted butter. Stir until all the crumbs are moistened. Press evenly into the bottom of the prepared pan.1½ cups graham cracker crumbs, ½ cup butter, melted
- Pour the sweetened condensed milk evenly over the crumb mixture. Evenly layer the mini chocolate chips, chopped candied cherries, and flaked coconut over the top. Gently press the toppings into the sweetened condensed milk.1 can sweetened condensed milk, 14 ounces, 1 cup mini semi-sweet chocolate chips, 1 cup candied cherries, chopped, 1â…“ cups flaked coconut
- Bake for 28 to 32 minutes, or until set and lightly browned. Remove from the oven and allow to cool completely in the pan, on a cooling rack.
- Once the bars are completely cooled, lift up the edges of the foil, to remove the magic bars from the pan. Cut into squares or individual bars.
