Revamping the classic.
If you loved 7-layer magic bars as a kid, but can’t eat two bites anymore without passing out from sheer sugar overload, prepare to meet your new favorite treat. These Dark Chocolate Cherry Magic Bars are updating the classic, featuring dark chocolate and tangy sour cherries alongside the traditional coconut and pecans on that signature buttery graham cracker crust.
Where a typical magic bar’s semisweet chocolate and butterscotch chips add to its overpowering sweetness, the slight bitterness of the dark chocolate and the tang of the cherries play off the rich condensed milk filling, creating a dessert that is more balanced (and ultimately, more delicious!) to eat.
Beyond substituting some of the toppings, this revamped magic bar also dials up the flavor by incorporating finely chopped toasted pecans into the crust, along with a hefty pinch of salt. The pecans bring a rich nuttiness to the crust, adding a little something extra without compromising its graham cracker crust identity.
Finally, these magic bars also include an optional white chocolate drizzle on top. While this might seem silly—didn’t we just try to eliminate excessive sweetness?—that whisper of creamy white chocolate gives the perfect finish to a desser that actually isn’t that sweet anymore.
With all these changes, is it still a magic bar? Well, it’s more than 7 ingredients, and it’s definitely miles beyond that stupendously sweet, one-dimensional bar we grew up eating. But with that nostalgic graham cracker crust and that gooey layer of sweetened condensed milk holding everything together, I’d say it still qualifies. Disagree? Make a batch this weekend, and then you can judge for yourself.
Enjoy!
Dark Chocolate Cherry Magic Bars
(Serves 15)
12 sheets (180 g.) graham crackers
1 ½ cups (150 g.) toasted pecans, divided
½ cup (1 stick) unsalted butter, melted
¼ tsp. Diamond Crystal kosher salt
1 (14-oz.) can sweetened condensed milk
1 cup sweetened shredded coconut
¾ cup dried tart cherries, cut in half
¾ cup dark chocolate chips
4 oz. white chocolate, melted (optional)
Special equipment: 9"x13" metal baking pan; parchment paper
Method
Preheat the oven to 350 degrees. Grease a metal 9”x 13” baking pan and line bottom and sides with parchment paper, allowing the paper to overhang the two long sides for easy removal.
In a food processor, blitz graham crackers, ½ cup toasted pecans, and ¼ teaspoon kosher salt to fine crumbs. Add butter and pulse just until incorporated (the mixture should look like wet sand). Press into the bottom of prepared pan, using a second piece of parchment paper pressed against the surface to compact the crumbs into an even layer.
Remove the parchment and pour sweetened condensed milk over the crust, spreading carefully with an offset spatula or the back of a fork if necessary. Sprinkle shredded coconut evenly on top, and top with remaining pecans, dried cherries, and dark chocolate chips. Gently press toppings into sweetened condensed milk, just to make sure they adhere.
Bake for 25-30 minutes, or until the slab is golden on top and pulling away from the sides. Let cool completely, then, using the parchment paper handles, remove the slab from the pan and place on a work surface. Drizzle with melted white chocolate as desired, then chill in the refrigerator until chocolate is set. Using a sharp knife, slice into bars.
Originally posted December 19, 2022.
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