Butterscotch magic cookie bars recipe, a fall twist on the 7 layer magic cookie bars.
It’s fall y’all, and that means so many flavors take the stage, from pumpkin spice, tasty foods with butternut squash, and this fun to make butterscotch magic cookie bars recipe.
You’ll enjoy making this cookie bars recipe, sometimes referred to as Hello Dolly bars, any time of the year, but these sweetened condensed milk treats are especially tasty during the fall and make a great Halloween dessert recipe to share.
Most 7 layer cookie recipes have a base of graham crackers, but this is a magic bars with an oatmeal base recipe that when I saw it in the Taste of Home magazine, I wanted to give it a go. This recipe is now my favorite and if you’re not in the mood for butterscotch, you can easily substitute other flavor combinations to suit your own taste.
- Toffee, a deep caramel-like flavor
- Peanut Butter, for a more Peanut Butter Cup taste
- Marshmallows, for the completely S’mores combo goodness
- White Chocolate, making it a double dose of chocolate
- Substitute the sweetened condensed milk for Dulce de Leche for a richer, caramel flavor
- Pecans, walnuts, almonds, macadamia nuts, or pistachio nuts all can be used to change it up. Some say that in order to truly call this a Hello Dolly Bars recipe, you should only use pecans, just saying.
- Add in a couple of teaspoons of chia seeds to the oat base
- Crushed 2 tablespoons of raw green pumpkin seeds, toasted in a dry skillet for a couple of minutes, cool, then add to the oat base.
Other dessert recipes to try:
- Cranberry cream cheese pastries
- Old fashioned apple cobbler
- Brioche bread pudding with lemon curd
- Meringue cookies
- Everything cookies
- Winter Pavlova
How to make Butterscotch Magic Cookie Bars
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar, firmly packed
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon baking soda
- 1 cup old-fashioned oats
- 1/2 cup pecans, roughly chopped
- 1 (12-ounce) package butterscotch chips
- 1 cup semi-sweet chocolate chips
- 1 cup sweetened flaked coconut
- 1/2 cup sweetened condensed milk
- Preheat oven to 350°F. Prepare a 9 x 13-inch baking dish, spraying with a non-stick cooking spray.
- In a stand mixer, beat together the butter and sugar on medium speed until well combined and fluffy, about 3 - 5 minutes.
- Turn off the mixer, add in the flour, a little at a time, mixing slowly between additions. Continue mixing while adding in the salt, and baking soda until well combined.
- Gradually add in the oats, mixing well, add pecans, mixing until just combined.
- Pour oats mixture into prepared pan, firmly pressing down and spreading evenly. Top by layering the butterscotch chips followed by layering the chocolate chips and finally the coconut flakes. Drizzle over the sweetened condensed milk.
- Bake in the preheated 350°F oven for about 20 - 25 minutes, or until starting to turn golden brown. Allow to cool about 5 minutes, cut into squares and serve.
To keep, store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Cookie bars placed in a freezer bag can be stored in the freezer for up to 3 months, thaw at room temperature for several hours before serving.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 376 Total Fat: 20g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 26mg Sodium: 247mg Carbohydrates: 48g Net Carbohydrates: 0g Fiber: 2g Sugar: 32g Sugar Alcohols: 0g Protein: 4g
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.