You can essentially dump in all of the ingredients, walk away, and come back to perfectly baked Crock Pot Seven Layer Bars. Using the slow cooker for desserts is an easy way to free up oven space.
Crock Pot Magic Bars
The idea for this idea came from our favorite Fix-It and Forget-It Cookbook but Barbara modified it using our mom’s recipe. She makes Seven Layer Bars (or Magic Bars) every Christmas. It’s just one of the many Christmas cookies she makes. When we say many, think at least a dozen different types of cookies including Dainty Logs, Three Layer Chocolate Squares, Chocolate Nut Cookies, French Buttercreams and Granny’s Sugar Cookies.
A great thing about most of the cookies she makes is that they all freeze really well. As you can probably guess, Mom has to start baking weeks before the holidays to be able to make all the different cookies so she’s mastered the art of freezing cookies over the years!
Notes About Crock Pot Seven Layer Bars:
- Barbara used her casserole crock pot for this recipe and it was – in her words – perfection!
- For easy removal from the crock pot, layer two sheets of parchment paper so that they hang over the insert. Once the cookies are done baking, pull on the sheets and the entire pan of cookies will remove easily.
- It’s so great to be able to pull a couple of tins out of the freezer and have yummy cookies throughout the holiday season!
- For the nut layer in these slow cooker magic bars, we prefer to use pecans or walnuts.
How to Make Slow Cooker Seven Layer Cookies:
Instructions:
- Line the crock pot insert with parchment paper.
- Pour melted butter into the insert; sprinkle graham cracker crumbs over top.
- Pour sweetened condensed milk over top.
- Sprinkle chocolate chips, butterscotch chips, coconut and nuts over the sweetened condensed milk; gently press down the ingredients.
- Cover with the lid; cook on high for 3 hours or until set with the edges being golden brown.
- Pull out the cookies by lifting the parchment paper. Once set, cut into bars.
For the full instructions for slow cooker magic bars, scroll to the bottom of this post.
More Slow Cooker Dessert Recipes:
Slow Cooker Pumpkin Pie Pudding
You can essentially dump in all of the ingredients, walk away, and come back to perfectly baked Crock Pot Seven Layer Bars. Using the slow cooker for desserts is an easy way to free up oven space.
- 1/2 cup butter melted
- 1 1/2 cups graham cracker crumbs
- 1 14 oz. can Sweetened Condensed Milk
- 3/4 cup chocolate chips
- 1/4 cup butterscotch chips
- 1 cup flaked coconut
- 1/4 cup chopped nuts
- Line casserole crock pot insert with the pieces of parchment, each going in opposite directions, with some excess paper hanging over the sides for easy removal of cookies. Spray the parchment paper with cooking spray.
- Pour melted butter into crock pot insert; sprinkle with graham cracker crumbs.
- Pour sweetened condensed milk evenly over the graham cracker crumbs.
- Top with chocolate chips, butterscotch chips, coconut and nuts; gently press the ingredients down.
- Cover and bake for 3 hours on high heat or until edges are lightly browned and center is firm and set.
- Pull the bars out using the parchment paper and cut.
- Barbara used her casserole crock pot for this recipe and it was - in her words - perfection!
- For easy removal from the crock pot, layer two sheets of parchment paper so that they hang over the insert. Once the cookies are done baking, pull on the sheets and the entire pan of cookies will remove easily.
- It's so great to be able to pull a couple of tins out of the freezer and have yummy cookies throughout the holiday season!
- For the nut layer in these slow cooker magic bars, we prefer to use pecans or walnuts.
- Love using the crock pot for desserts? Try our Crock Pot Glazed Nuts and Slow Cooker Peach Cobbler.
Referral links were used in this post.
Linking up to Whatcha Crockin’ Wednesday!
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