Easter Magic Bars

Easter magic bars are gooey, colourful, and loaded with chocolate, coconut, and candy – perfect for spring and so easy to make!

These Easter Magic Cookie Bars are a fun and festive twist on the classic!

With layers of buttery graham cracker crust, gooey sweetened condensed milk, shredded coconut, melty chocolate chips, and colourful Easter candy, they’re as easy to make as they are to eat.

Perfect for spring gatherings, class treats, or using up leftover Easter candy, these bars come together in just minutes and always disappear fast.

Tips for the Best Magic Cookie Bars

• Line your pan: Use parchment paper or foil with a bit of overhang. It makes it so much easier to lift the bars out cleanly and get nice, neat slices.
• Press the crust firmly: Make sure to press the graham cracker crust down tightly and evenly – it helps the bars hold together and keeps the base from crumbling.
• Layer evenly: Spread your toppings in even layers so every bite has a good mix of flavours and textures. A little care here makes a big difference.
• Cool Slightly: Wait 30 minutes before placing the Cadbury creme eggs on the bar or they will melt and lose their shape.
• Don’t skimp on the sweetened condensed milk: Pour it slowly and evenly over the top to help everything stick together and get that gooey, magical texture.
• Let them cool completely: It’s tempting to dig in while they’re still warm, but cooling allows the bars to set properly. For super clean slices, chill them in the fridge before cutting.
• Customize your toppings: The basic formula is flexible!
• Store them right: Keep leftovers in an airtight container at room temperature for a few days, or refrigerate if your kitchen is warm.

Ingredients & Substitutions

• Graham Crumbs: You’ll need about 2 cups of graham cracker crumbs, which works out to around 15 full graham cracker sheets. You can crush them by hand, in a zip-top bag with a rolling pin, or use a food processor to make it quicker.
• Butter: Unsalted butter is ideal, but if you only have salted butter on hand, it will still work just fine.
• Coconut: I used sweetened shredded coconut for a classic flavour and texture. If you prefer a slightly less sweet bar, unsweetened coconut is a good alternative.
• Sweetened Condensed Milk: This is the key to the gooey, “magic” texture of the bars. Make sure you’re using sweetened condensed milk—not evaporated milk or any other substitute.
• Chocolate Chips: Semisweet chocolate chips are the best choice here. These bars are already pretty sweet, so using milk chocolate can be a bit much. Bittersweet or dark chocolate would also work if you like a richer flavour.
• Easter Candy: I used a mix of Cadbury Mini Eggs, some mini creme eggs, and a few other favorites. Feel free to swap in whatever Easter candy you love or have on hand—just aim for a nice mix of colour, texture, and chocolate.

Looking for More Easter Dessert Recipes?

Check out more of my favourite Easter desserts!

These Flower Pretzel Bites are a simple yet delightful spring treat that makes for a colourful snack that’s as fun to make as it is to eat.

Make Easter extra special with Carrot Patch Chocolate Bowls, made with Brownie pieces, chocolate ganache, and a chocolate dipped strawberry.

Celebrate Easter with this delicious pastel tie-dyed sponge cake. Learn how to make an impressive, yet easy Easter Swiss Roll recipe here!

How to Make Easter Magic Bars

Yields: 16 Servings | Prep time: 15 Minutes | Cook time: 25 Minutes

Ingredients:

• 2 cups graham crumbs
• 3/4 cup unsalted butter, melted
• 1 1⁄3 cup sweetened coconut flakes
• 14 ounce can of sweetened condensed milk
• 1 1⁄3 cup semi-sweet chocolate chips
• 1 cup crushed chocolate mini eggs, divided
• 8 Creme Eggs, cut in half
• 8 Mini Creme eggs, cut in half

Directions:

Preheat the oven to 350 degrees Fahrenheit, and line a 9×13” pan with parchment paper.

Combine the graham crackers and sugar in a medium bowl.

Add the melted butter to the graham cracker mixture and mix well.

Pour the graham cracker mixture into the prepared pan and press down to create a crust.

Top with an even layer of coconut flakes.

Top with chocolate chips and ½ cup mini eggs.

Pour sweetened condensed milk on top and spread evenly.

Bake for 25 minutes to 30 minutes, or until just lightly golden brown.

Remove from the oven and top with the remaining mini eggs.

Allow to cool for 30 minutes. While it cools, cut the creme eggs in half lengthwise.

Top the magic bars with creme egg halves and let cool completely before serving.