Pecan Shortbread Toffee and Rolo Magic Cookie Bars, whether you call them Magic Cookie Bars, Hello Dolly Bars, or Seven Layer Bars this ooey, gooey dessert recipe is sure to please! They are always a crowd-pleaser and always hit the spot!
In addition to being super easy to make, this recipe can be easily customized with your favorite candies. They are also a great way to use up extra holiday candy.
Pecan Shortbread Toffee and Rolo Magic Cookie Bars
If you’re not familiar with Magic Cookie Bars, it’s the easiest recipe in the world. Also why it’s so popular! (People LOVE easy recipes!) You layer ingredients, pour sweetened condensed milk over the top, and bake them. While cooking, all the ingredients bind together for a dessert sensation in the form of a bar. Simple and delicious.
I used Rolos and chopped Heath bars, but you could use almost any chocolate candy. Try Snickers, M&Ms, Twix. I honestly can’t think of a candy that would not work.
As well, if you or your children aren’t fans of coconut (You really can’t tell it there in this recipe.), you can omit it and use 1/2 cup more of an ingredient you do like. More chocolate chips? That would be great!
When sweetened condensed milk cooks, it turns into caramel. As it bakes, it melts and oozes into every part of these bars. The bars are firm, yet soft much like fudge with a crust. They are so completely decadent that I could not stop eating them!
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Pecan Shortbread Toffee and Rolo Magic Cookie Bars
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Save To Your Recipe BoxIngredients
For the shortbread crust
- 1/2 cup real butter at room temperature at room temperature
- 1/3 cup granulated sugar
- 1/4 teaspoon pure vanilla extract
- 1/2 cup + 6 Tablespoons all-purpose flour
- 6 tablespoons finely chopped pecans
For the topping
- 1/2 cup dark chocolate chips
- 1/2 cup butterscotch chips
- 1 cup Rolos candies
- 2 (1.4 ounce) Heath bars chopped
- 1/2 cup shredded coconut
- 1 (14 ounce can) sweetened condensed milk
Instructions
- Preheat oven to 350 degrees F
- Line a 9x9 inch baking pan with parchment paper or aluminum foil and spray with non-stick cooking spray.
- Bake 20 minutes until lightly brown around edges.
- Remove from oven and sprinkle dark chocolate chips, butterscotch chips, Rolo candies, Heath bars, and coconut over the crust.
- Evenly pour sweetened condensed milk over ingredients.
- Bake at 350 degrees for 25 to 30 minutes until brown around the edges and set in the middle. (I baked mine for 27 minutes, turned the oven off, and allowed them to sit in the oven for 3 minutes before removing.
- Cool completely before cutting. Store in an airtight container up to 5 days.
Notes
Nutrition
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Angela says
Can you use cookie dough as the base.?
Paula says
yes, that sounds wonderful!!! 😍
SCOTT says
Before I start on what looks like my dream dessert, can you confirm the amount of Heath bars? Two 14-ounce bars seems like an incredible amount. Not a bad amount, mind you. But I have no idea where to buy candy bars this large, or whether this amount will ruin the recipe. Is it possible that this should read two 1.4 (one-point-four) ounce bars?
Paula says
Heyyyy, yes, I’m so glad you left a comment. It should be 1.4 ounce candy bars(although I don’t think 14 ounces would necessarily be bad 😉)
Sandra | A Dash of Sanity says
This looks like a great fall treat!
Alyssa Brantley says
These look so decadent and irresistible! I’m sure they will disappear fast!
Jamielyn says
These look INCREDIBLE!! So gooey, chocolately and delicious. Need to make soon!
Catalina says
I can’t wait to make these bars with all the Halloween candies! Yummy!
Melanie Bauer says
Looks incredibly delicious! I’m drooling over this goodness, it will quickly disappear in our house!
Brandy O'Neill says
This is my dream bar come true! Making ASAP!
Liz @ Books n' Cooks says
These sound delicious. Bookmarking for post-Halloween candy triage 🙂
Mother of 3 says
Pinned and I can not wait to try them! I just love magic bars and you made them even better.