Magic Layered Nutty Chocolate Cookie Bars are the perfect mix of sweet, salty, chewy and crunchy to satisfy any cravings!
Toasted cashews, coconut, and dulce de leche butterscotch layered over a brown sugar cookie crust. The recipe is amazing as-is but once you learn the method it can be switched up with whatever ingredients are in your pantry.
7 layer bar without graham crackers
Nutty Chocolate Cookie Bars are like a 7 layer cookie bar recipe with the best layers!
Based on the recipe for eagle brand 7 layer bars, those old fashioned magic cookie bars we all love. This recipe is still made with sweetened condensed milk and is very similar to the original.
But these are 7 layer bars made without graham crackers and with a delicious brown sugar cookie crust instead!
A brown sugar cookie crust layered with whole cashews, toasted coconut and fudgy chocolate studded with pockets of gooey dulce de leche butterscotch.
These dessert bars look and sound fancy. But the simple method is as easy as baking a cookie and sprinkling on a few toppings.
These cookie bars give major classic dessert bar vibes.
They’re easy to make, sets up quickly, cuts cleanly and stores beautifully. Perfect for bake sales, picnics, and make ahead food gifts. Or whenever the craving for something sweet and salty hits!
Ingredients
- Butter
- Brown sugar
- All purpose flour
- Salt
- Vanilla extract
- Chocolate chips
- Sweetened condensed milk
- Milk – either dairy milk or alternative milk like almond or oat
- Cashews – chopped or whole, or other nuts of your choice
- Unsweetened flaked coconut – or substitute sweetened coconut and skip the extra dusting of powdered sugar
- Powdered sugar
Step by step instructions
- Preheat oven.
- Meanwhile make sweetened condensed milk butterscotch sauce. Melt brown sugar with butter then stir in sweetened condensed milk and a splash of milk. Cook until toasty and browned like dulce de leche. Remove from heat and set aside.
- Make brown sugar cookie crust and press into parchment paper lined baking dish and bake until light and golden.
- Remove toasted cookie crust from oven. While still very warm sprinkle chocolate chips evenly over top.
- Add cashews.
- Top with half the flaked coconut then pour warm dulce de leche butterscotch over. Either smooth with back of spoon for an even fudgy layer. Or leave as poured for more intense butterscotch pockets.
- Sprinkle with remaining coconut.
- Bake, uncovered, until toasted, about 20-25 minutes.
- Cool at least 20 minutes. Then if you’d like you can sprinkle with powdered sugar for a bit more sweetness and contrast.
- Using a sharp knife cut into bars, squares, slices, diamonds or whatever shape you like. For cleanest cuts wipe blade after every swipe.
- Serve as is or under a scoop of ice cream.
- Enjoy!
How to store
Store covered at room temperature for up to 5 days. Or freeze for up to 3 months.
Ingredients
- 1 cup unsalted butter 2 sticks, divided into ¾ and ¼ cup portions
- ¾ cup brown sugar packed, divided into ½ and ¼ cup portions
- 2 ½ cups all purpose flour
- ¼ teaspoon fine salt
- 2 teaspoons vanilla extract
- 1 ¾ cups sweetened condensed milk 1 14 ounce can
- ¼ cup whole milk
- 2 cups chocolate chips or chunks
- 1 ½ cups unsweetened flaked coconut
- 1 cup roasted cashews whole or chopped, or any other nut of your choice
- 2 tablespoons confectioners sugar optional
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a 13×9 inch baking dish with parchment paper leaving overhang on sides to make removing bars easier later.
- Combine ¾ cup butter with ½ cup brown sugar and beat until light and fluffy. Add vanilla and 1 tablespoon milk then slowly add in flour and salt. Pour mixture into prepared baking dish and press evenly around bottom but not up the sides using floured hands and the bottom of a measuring cup.
- Place in center of preheated oven and bake until light and golden.
- Meanwhile, place a small saucepan over medium heat and melt remaining ¼ cup butter with remaining ¼ cup brown sugar. Once melted stir in sweetened condensed milk and remaining 2 tablespoons whole milk. Cook until butterscotch sauce is toasty and browned like dulce de leche, about 10 minutes.
- Remove toasted cookie crust from oven. Sprinkle all the chocolate chips and cashews over the crust and half of the flaked coconut. Then, pour warm dulce de leche butterscotch over it all. Smooth with back of spoon for a more even fudgy layer, or leave as – is for more intense butterscotch pockets. Sprinkle with remaining coconut.
- Bake, uncovered, until toasted, about 20-25 minutes.
- Cool at least 20 minutes. Then sprinkle with powdered sugar.
- Using a sharp knife cut into bars, wiping blade clean after every swipe for the cleanest cuts.
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