Sourdough Magic Chocolate Bars Recipe {Pure Delight!}
Sourdough Magic Chocolate Bars bring back all the flavors of a classic dessert, featuring homemade sourdough graham crackers, layers of chocolate chips, coconut, and more.
One dessert that I will always hold dear from my childhood would have to be Magic Bars. You might know them as 7-Layer Bars or Hello Dollies or hello dolly bars, but Magic Bars were a staple growing up!
My best friend’s mom would make these all the time and they are fabulous! Something about the graham cracker crust, chocolate chips, and coconut just goes perfectly together.
But once I created the recipe for my Sourdough Graham Crackers, I quickly was reminded of this classic dessert and had to test it out with my homemade graham crackers.
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Just one bite and I knew – it was INCREDIBLE! I dolled my version up with some extra goodies, like butterscotch chips and chopped pecans, and now with the homemade sourdough graham crackers, this dessert tastes like a Samoa Cookie and Turtle Chocolate dessert, need I say more?
Beyond tasting absolutely delicious, I love that this dessert is so quick to make. Simply prepare a graham cracker crust, top it with your favorite toppings and bake! So simple.
It is also 100% customizable! If you have a nut allergy or prefer dark chocolate chunks over milk chocolate chips, this recipe can be easily altered to make your perfect Sourdough Magic Bars.
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Why You’ll Love This Recipe:
An Easy Recipe
Once you have your homemade sourdough graham crackers, making this recipe is so quick and easy! It’s the perfect sweet treat for any unexpected guests.
Customizable
Below are some toppings my family and friends love, but if you’re not a fan of any, I’ve included plenty of tasty substitutions.
Incredibly Delicious
This was a family favorite growing up because it was so easy and delicious. Now, with homemade sourdough graham crackers, they taste even better!
Ingredients Needed
For specific measurements and step-by-step directions, scroll down to the recipe card
I make my own sourdough graham crackers, and you can get the recipe here.
Unsalted butter – Melt and mix with the crushed sourdough graham crackers to create a delicious graham cracker crust
Chocolate chips – Choose your favorite type of chocolate, from milk chocolate chips to semi-sweet chocolate chips and dark chocolate chips! Any size or shape will do.
Butterscotch chips – My family loves butterscotch chips on our magic bars, but if they aren’t your favorite, then you can substitute them with peanut butter chips, cinnamon chips, white chocolate chips or even some more chocolate chips!
Chopped pecans – Adding chopped pecans gives these Sourdough Magic Bars a delicious turtle like experience! However, you can use chopped walnuts, sliced almonds, chopped pistachios, or no nuts at all.
Shredded coconut – The final layer of this treat is sweetened shredded coconut!
Sweetened condensed milk – Depending on the brand you buy, some will be pure white, while others are a golden cream color. Both are delicious!
Supplies
Parchment paper
9×13 baking dish
Preheated oven
How to Make Sourdough Magic Bars
Preheat the oven to 350 degrees F. Then line a 9×13 baking dish with parchment paper. This will help for easy removal later on!
To a food processor, add the graham crackers and mix on high for about 1 minutes, or until the graham crackers are finely crushed. Pour in the melted butter and mix until incorporated. Compared to store bought graham crackers, the mixture will be a little greasy, not as sand-like, this is normal!
This can also be done by placing the graham crackers in a large ziplock bag and smashing them by hand until fine.
Continue by pouring the crushed graham crackers into a bow and mix with the melted butter until combined.
Pour the sourdough graham cracker mixture into prepared baking dish in an even level, then use a flat surface, like the back of a measuring cup, to press down the graham cracker crust so that it isn’t crumbly. Use your finger to press in the corners, and make sure all along the edges are pressed in as well.
Next, sprinkle the chocolate chips, butterscotch chips and chopped pecans on top of the graham cracker crust in an even layer, then top that with the coconut flakes. Make sure to break up any clumps in the coconut.
Lastly, drizzle the sweetened condensed milk over the entire thing.
Bake at 350 degrees F for 30-35 minutes, or until the top is golden brown and the coconut is starting to golden up.
Allow the Sourdough Magic Bars to cool for at least 2 hours before slicing, other it will be a gooey mess.
Variations
You can skip the pecans or swap them out for walnuts or pistachios, or use all three kinds of nuts. You could also add a sprinkle of brown sugar to the graham cracker crust before baking to give it a richer, caramel-like flavor.
If you prefer, you can leave out the butterscotch chips and use more chocolate chips, or replace them with white chocolate chips, peanut butter chips, and so on.
How to Serve
To enjoy your Sourdough Magic Chocolate Bars, slice them into squares once they’ve cooled completely. For the best results, use a sharp knife to cut through the dessert bars cleanly. Serve them on a platter or individually wrapped for a perfect treat at a gathering.
If you’re serving them fresh out of the oven, let them cool on a wire rack first to ensure the chocolate and coconut layers set properly. These bars are great with a cup of coffee or milk, making them an ideal treat for any time of day.
How to Store
To keep your Sourdough Magic Chocolate Bars fresh, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them. Wrap the bars tightly in aluminum foil or plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to three months.
When you’re ready to enjoy them again, simply let them thaw at room temperature for a few hours or overnight. To maintain their chewy texture, avoid using cooking spray or storing them in a baking pan directly.
FAQ
Can I use different types of chocolate chips in this recipe?
Absolutely! Whether you prefer semi-sweet, dark, or bittersweet chocolate chips, they all work perfectly. For something a little different, you could even mix in some crushed chocolate chip cookies or chocolate cookies for added texture. This recipe lets you play around with flavors while keeping that nostalgic magic chocolate bar vibe, so go ahead and make it your own!
How should I handle the bars after baking?
Let them cool completely (2 hours should be enough) on a wire rack before slicing—trust me, they’ll hold together much better that way. If you cut them too soon, they might fall apart.
These Sourdough Magic Chocolate Bars are like a new take on the classic seven layer bars we grew up calling Hello Dollies. Whether they bring back memories or are a new treat for you, they’re definitely worth the wait.
Can I substitute the sourdough graham crackers with store-bought ones?
For sure! Store-bought graham crackers totally work. But if you’re in the mood to try something different, using sourdough gives the bars a little something extra. The flavor’s got that sweet-tangy thing going on, and the texture is a bit chewier, kind of like if a chocolate chip cookie and a graham cracker had a baby. It’s a small change, but it really makes a difference!
How do I adjust the recipe if I have dietary restrictions?
For a nut-free option, omit the chopped pecans or substitute them with sunflower seeds. If you need a gluten-free version, make sure to use gluten-free graham crackers or almond flour for the crust. Adjust the types of chips used to suit any allergies or preferences. For a medically restrictive diet, check the nutrient information and ensure all ingredients fit your dietary needs.
Happy cooking!
More Sourdough Recipes Like This:
Sourdough Chocolate Chip Cookies
Sourdough Oatmeal Butterscotch Cookies
Sourdough Peanut Butter and Jelly Cookie Sandwiches
Sourdough Chocolate Chip Skillet Cookie
Sourdough Magic Chocolate Bars Recipe {Pure Delight!}
Sourdough Magic Chocolate Bars bring back all the flavors of a classic dessert, featuring homemade sourdough graham crackers, layers of chocolate chips, coconut, and more.
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
- 12 sourdough graham crackers (230g) **
- 1/2 cup unsalted butter, melted (113g)
- 3/4 cup chocolate chips (130g)
- 3/4 cup butterscotch chips (130g)
- 3/4 cup pecans, chopped (90g)
- 1 1/4 cups shredded coconut, sweetened (120g)
- 14 ounces sweetened condensed milk (396g)
Instructions
1. Preheat the oven to 350 degrees F. Then line a 9 inch x 13 inch baking dish with parchment paper. This will help for easy removal later on!
2. To a food processor, add sourdough graham crackers and mix on high for about 1 minutes, or until the graham crackers are finely crushed. Pour in the melted butter and mix until incorporated. Compared to store bought graham crackers, the mixture will be a little greasy, not as sand-like, this is normal!
12 sourdough graham crackers (230g), 1/2 unsalted butter (113g)
**Number of Sourdough Graham Crackers can vary depending on how big each cracker is. Use a kitchen scale for consistent results.
TIP: This can also be done by placing the graham crackers in a large ziplock bag and smashing them by hand until fine. Continue by pouring the crushed graham crackers into a bow and mix with the melted butter until combined.
3. Pour the sourdough graham cracker mixture into prepared baking dish in an even level, then use a flat surface, like the back of a measuring cup, to press down the graham cracker crust so that it isn't crumbly. Use your finger to press in the corners, and make sure all along the edges are pressed in as well.
4. Next, sprinkle the chocolate chips, butterscotch chips and chopped pecans on top of the graham cracker crust in an even layer, then top that with the coconut flakes. Make sure to break up any clumps in the coconut. **Variations below!
3/4 c (130g) chocolate chips, 3/4 c (130g) butterscotch chips, 3/4 c (90g) chopped pecans, 1 1/4 c (120g) shredded coconut
5. Lastly, drizzle the sweetened condensed milk over the entire thing.
14 oz sweetened condensed milk
6. Bake at 350 degrees F for 30-35 minutes, or until the top is golden brown and the coconut is starting to golden up.
7. Allow the Sourdough Magic Bars to cool for at least 2 hours before slicing, other it will be a gooey mess, trust me! Enjoy!
Notes
Variations
You can skip the pecans or swap them out for walnuts or pistachios, or use all three kinds of nuts. You could also add a sprinkle of brown sugar to the graham cracker crust before baking to give it a richer, caramel-like flavor.
If you prefer, you can leave out the butterscotch chips and use more chocolate chips, or replace them with white chocolate chips, peanut butter chips, and so on.
How to Store
To keep your Sourdough Magic Chocolate Bars fresh, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them. Wrap the bars tightly in aluminum foil or plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to three months.
When you're ready to enjoy them again, simply let them thaw at room temperature for a few hours or overnight. To maintain their chewy texture, avoid using cooking spray or storing them in a baking pan directly.
