Easter Magic Cookie Bars are a colourful, festive twist on the classic layered dessert—rich, chewy, and loaded with seasonal flair.

With a buttery base and a gooey, sweet center, these bars come to life thanks to vibrant mini eggs that add crunch, color, and chocolatey goodness in every bite.

They’re a fantastic Easter dessert that brings a playful, nostalgic touch to any springtime table

This recipe can yield 24 to 30 squares depending on how you cut them up.  The size will depend on your occasion.

It is also a clever way to use up leftover Easter candy in a deliciously satisfying treat.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin I melted some butter in the microwave.

 

Then I dumped the melted  butter and some gluten free graham crumbs into a mixing bowl and mixed them together well. 

Next I sprayed a 9″x13″ pan with cooking spray.

I scraped the graham crumbs into the prepared pan.

Then I pressed the graham crumbs down into the pan with a fork.

Next I sprinkled some sweetened flaked coconut on top of the base.

 

For the next layer I poured sweetened condensed milk over top of the coconut.

 

Then I sprinkled some milk chocolate chips on top of the milk.

 

I also sprinkled on some semi-sweet chocolate chips.  You could swap out one of the chocolate chips for white chipits or use all three flavours if you prefer.

 

Then I placed some mini eggs into a ziplock bag.

 

 

I broke up the mini eggs using a meat mallet.  You could also use a rolling pin.

 

 

Next I sprinkled the broken mini eggs on top of the chipits in the baking pan.

 

 

Once my layers were complete I baked the squares in a preheated 350F oven for 30 –  35 minutes or until it was starting to brown.  

 

After removing the squares from the oven I allowed them to cool completely in the baking pan.

 

Once cooled I cut this dessert recipe into squares.

Whether you’re serving them at an Easter brunch or looking for a creative way to use up leftover Easter candy, these bars are a crowd-pleasing option that never disappoints.

 

 

Easter Magic Cookie Bars are a delightful seasonal spin on a beloved classic dessert.

 

Their whimsical look and decadent flavor make them a fun and easy way to bring some magic to your dessert table.

 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

 

Here Are More Squares and Bars For You To Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Easter Magic Cookie Bars:

• Base:
• 1/2 cup butter
• 2 cups gluten free graham crumbs
• Top:
• 1 cup sweetened flaked coconut 
• 14 oz sweetened condensed milk
• 3/4 cup milk chocolate chips
• 3/4 cup semi sweet chocolate chips
• 1 3/4 cup mini eggs

How to Make Easter Magic Cookie Bars:

1. Preheat the oven to 350F. Spray 9″x 13″ inch baking pan with cooking spray.
2. Melt butter in microwave.
3. In a mixing bowl, combine melted butter and gluten free graham crumbs.
4. Press this mixture into bottom of the prepared baking pan.
5. Sprinkle the coconut on top of the graham crumbs.
6. Pour the sweetened condensed milk evenly over the base.
7. Sprinkle the both chocolate chips over the milk.  You could also substitute white chocolate chips for one type or use all three flavours.
8. Place the mini eggs in a ziplock bag and break them up with a rolling pin.
9. Sprinkle the mini eggs over top of the chipits.
10. Bake in the preheated 350F oven for 30 – 35 minutes or until beginning to brown.
11. Remove from oven and allow to cool completely in the baking pan.
12. Once cooled cut into squares. 24 – 30 pieces.
13. Serve and enjoy!

 

FAQS:

 

How do I store Easter magic cookie bars?

To store Easter magic cookie bars and keep them fresh, follow these steps:

Short-Term Storage (up to 1 week):

• Cool completely: Let the bars cool to room temperature after baking.

• Use an airtight container: Place them in a single layer or stack them with parchment or wax paper between layers.

• Room temperature: Store them in a cool, dry place at room temperature for up to 5–7 days.

Long-Term Storage (up to 3 months):

• Freeze:

  • Wrap each bar individually in plastic wrap or parchment paper.

  • Place the wrapped bars in a freezer-safe zip-top bag or airtight container.

• Thawing: Let them thaw at room temperature for 1–2 hours before serving.

 

What substitutions can I make in Easter magic cookie bars.

Easter Magic Cookie Bars (sometimes called 7-layer bars or Hello Dolly bars) are versatile, and you can easily swap ingredients based on what you have or dietary preferences. Here are common substitutions:

1. Graham Cracker Crust

• Gluten-free: Use gluten-free graham crackers or cookies.

2. Sweetened Condensed Milk

• Dairy-free: Use sweetened condensed coconut milk or homemade dairy-free version (boil down coconut milk with sugar).

• Sugar-free: Try low-sugar or keto-friendly condensed milk alternatives.

3. Chocolate Chips

• Substitute with: White chocolate, butterscotch chips, peanut butter chips, or chopped chocolate bars.

• Dairy-free: Use vegan chocolate chips.

4. Shredded Coconut

• Substitute with: Oats, chopped nuts, or crushed cereal.

• Coconut-free: Just increase the quantity of other toppings to compensate.

5. Nuts (e.g., walnuts, pecans)

• Substitute with: Any nut (almonds, pistachios, hazelnuts), seeds (pumpkin, sunflower), or omit for nut-free.

6. Easter Candy (e.g., pastel M&Ms, mini eggs)

• Substitute with: Any seasonal or regular candy (Reese’s Pieces, chopped chocolate bunnies, sprinkles), or omit for a less sweet version.