Need to make a last-minute treat for any occasion? This Chocolate Cherry Magic Bars Recipe is the best to make. Do you remember enjoying a Cherry Blossom, which is a maraschino cherry with cherry syrup and then coated in milk chocolate mixed with coconut and peanuts? This is what our treat is based on, and it is amazing.
If you would like the original Seven Layer Bars, also called a Magic Bar, then try this recipe. Also, another one of our favorites is these Millionaire Shortbread.
Why I Love This Recipe
- Easy to make
- Reminiscent of childhood
- Sweet treat
- Amazing frozen
- Makes a great gift
Helpful Items for This Recipe
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Glass Baking Dish with BPA Free Lids, Square Baking Pan, Glass
200 Pcs Parchment Paper Sheets, 12 x 16 Inch, Precut
Starpack ‘Smart Cookies’ Holiday Cookie Tins with lids set of 3
Ingredients for these Chocolate Cherry Magic Bars
Recipe Ingredients
Granulated sugar and all-purpose flour – These ingredients are to thicken and sweeten the bottom of the bar.
Unsweetened cocoa powder – This adds deep chocolate flavor without the sweetness.
Salt and baking powder – Necessary ingredients for seasoning and rising.
Shredded coconut and chopped peanuts – These ingredients are what were in the original Cherry Blossom.
Butter, melted – This adds richness to the bars.
Semi-sweet chocolate chips, divided – These are added in the batter and later with the cherries.
Vanilla extract – Basic flavor for baking.
Eggs – Needed to hold all the ingredients together.
Maraschino cherries – These need to be drained and cut in half. They add color and the perfect cherry flavor.
Sweetened condensed milk – This is poured at the end over top of the chocolate chips and the cherries.
How to make magic bars
Preheat the oven to 350 degrees F.
Butter a deep 9×9 baking dish and line it with parchment paper. Set aside.
In a mixing bowl, whisk the granulated sugar, flour, cocoa powder, salt, and baking powder.
Add the shredded coconut and chopped peanuts. Mix well. Set aside.
In another mixing bowl, add the melted butter, ¼ cup of chocolate chips, and vanilla extract. Mix until the chocolate chips are melted and combined with the butter.
Add the eggs, one at a time, mixing well in between each addition.
Add half of the dry mixture and mix until well combined. Then, add the remaining dry ingredients and stir until they are fully combined.
Transfer the dough to the prepared 9×9 baking dish and press it evenly into the pan.
Add the maraschino cherries and chocolate chips evenly on top of the batter.
Pour the sweetened condensed milk on top.
Bake in the preheated oven for 25 to 30 minutes or until the edges are golden and the center is set and not jiggly.
Cool the bars overnight.
Can Magic Cookie Bars Be Frozen?
Yes, and they are amazing frozen. I like to cut each square into 4 pieces and freeze them for a delightful little sweet fix. They will keep up to 2 months in the freezer in an air tight container.
Recipe Pro Tips
faqs
- Let the bars cool completely and ideally chill overnight before slicing. This makes them much easier to cut cleanly.
- Lining the baking dish with parchment paper will make it simple to lift the whole slab out before cutting.
- For a fudgier texture, don’t overbake the bars. The bars are baked when the edges are set and golden, and the center is soft but not jiggly. The center will continue firming as it cools.
- Store the bars in an airtight container at room temperature for 3 days. They can be refrigerated for up to 1 week. We love keeping ours in the freezer. They will freeze well up to 2 months.
- Some variations you can do: use white or milk chocolate chips. When the bars are completely cooled, drizzle some melted chocolate on top.
LOVE BARS AND WANT MORE?
I love making bars as they are so easy compared to cookies. One pan, one bake, and bam, you have an amazing treat. Here are some of our favorites.
Chocolate Cherry Magic Bars Recipe
Ingredients
- 1 cup granulated sugar
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ⅓ cup shredded coconut
- ⅓ cup chopped peanuts
- ½ cup 1 stick/8 tablespoons butter, melted
- 1 ¼ cups semi-sweet chocolate chips divided
- 1 teaspoon vanilla extract
- 2 eggs
- 1 10 oz. jar maraschino cherries, drained and cut in half.
- ¾ cup sweetened condensed milk.
Instructions
- Preheat the oven to 350 degrees F.
- Butter a deep 9×9 baking dish and line it with parchment paper. Set aside.
- In a mixing bowl, whisk the granulated sugar, flour, cocao powder, salt, and baking powder.
- Add the shredded coconut and chopped peanuts. Mix well. Set aside.
- In another mixing bowl, add the melted butter, ¼ cup of chocolate chips, and vanilla extract. Mix until the chocolate chips are melted and combined with the butter.
- Add the eggs, one at a time, mixing well in between each addition.
- Add half of the dry mixture and mix until well combined. Then, add the remaining dry ingredients and stir until they are fully combined.
- Transfer the dough to the prepared 9×9 baking dish and press it evenly into the pan.
- Add the maraschino cherries and chocolate chips evenly on top of the batter.
- Pour the sweetened condensed milk on top.
- Bake in the preheated oven for 25 to 30 minutes or until the edges are golden and the center is set and not jiggly.
- Cool the bars overnight.
- Cut the bars to the desired size.
- Serve and Enjoy!
Comments & Reviews
Steven Korson says
Please show the reviews for your recipes. I like to see the variations
and other ideas mentioned by your followers.
Tara Noland says
I am not sure what you mean? This is a new recipe but using an old url of a different Magic Bar. So the comments on this recipe wouldn’t apply.
Ken Noland says
You need them for bulk so substituting with rolled oats, cranberries, chopped pretzels, or rice krispies.
Tara Noland says
You could use two 8×8″ pans and bake them one after another or half the recipe and just do one 8×8″ pan. Hope that helps.
Tara Noland says
A microwave safe dish like a pyrex, glass or ceramic.
Tara Noland says
Are you talking size wise? I have three microwaves and a 9×13″ would fit in them all. If you have a very small microwave then you would have to melt the butter in a small bowl first.