These Mini Egg Magic Bars (7 layer bars) are the perfect Easter Treat or a great way to use up leftover candy. They have a hazelnut shortbread base, then a coconut, hazelnut and caramelised chocolate filling, and are finished with milk chocolate mini eggs. You can customise these any way that you like!
Table of contents
Mini Egg Magic Bars
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What are Magic Bars?
Magic Bars, or 7 layer bars are made up of a base (often graham cracker crumb) with a condensed milk filling baked on the top. I was first introduced to them by my friend Jase a few years ago, when we came up with this Mini Egg version for Easter. Ours has a hazelnut base, and then a coconut, hazelnut, caramelised white chocolate and mini egg filling. It is super easy, and just so, so good.
Ingredients in Magic Bars
The best part about these Mini Egg magic bars is that you can really add whatever you like to them. They are super forgiving - you just make and bake off the base then combine all the topping ingredients and pop into the oven. Also feel free to switch up the chocolate that you use, change the nuts, add different easter eggs etc. They would be so, so good with pretzels in there too or something salty!
A wee tip that we used which works well is to hold back some of the topping ingredients for after baking. The mini eggs get a little cracked in the oven so for presentation's sake we added a little afterward too.
FAQs for Mini Egg Magic Bars
This recipe uses pre-chopped hazelnuts, but if you don’t have those, you can just blitz up some roasted hazelnuts until they are in chunks. You will need 105g total - 30g for the base, and 75g for the filling.
I haven't tried it but it should be fine - you will need to add a little more flour to the base and you can sub them with something in the filling if you want, or add in more chocolate.
Yes - add whatever you like! Throw what you have in your pantry in - chocolate chips, more easter eggs etc
A sharp knife is your best friend when it comes to slicing up bars. I like to do all the vertical cuts first (I use a ruler), and then go back in and do the horizontal ones next to cut into bars.
In an airtight container at room temperature works great! These keep super well.
For more Easter recipes, check out,
Made this Magic Bar recipe and love it?
If you make this Magic Bar recipe, I would LOVE for you to leave me a review below and let me know how you liked it! Make sure to tag me on Instagram if you make it!
Why is this recipe in grams?
I post my recipes in grams because it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. However, there is no way for me to provide one cup measure that works for everyone. Posting in weight fixes this issue. If you would like the recipe in cups, then you are welcome to convert it yourself via google. However, please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
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Mini Egg Magic Bars
- Author: Erin
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Prep Time: 15 minutes -
Cook Time: 40 minutes
-
Total Time: 55 minutes
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Yield: 12 bars -
Category: Easter -
Method: Baking -
Cuisine: American
Print Recipe
Pin RecipeDescription
These Mini Egg Magic Bars (7 layer bars) are the perfect Easter Treat or a great way to use up leftover candy. They have a hazelnut shortbread base, then a coconut, hazelnut and caramelised chocolate filling, and are finished with milk chocolate mini eggs. You can customise these any way that you like!
Ingredients
Shortbread Base
- 115g unsalted butter, at room temperature
- 60g light brown sugar
- ½ tsp salt
- 1 tsp vanilla bean paste
- 170g all-purpose flour
- 30g chopped hazelnuts (we used pre-chopped, see notes)
Filling
- One 14 oz (400g) can of sweetened condensed milk
- 75g chopped hazelnuts
- 120g unsweetened shredded coconut
- 140g caramelised white chocolate (we used Dulcey by Valrhona), roughly chopped
- 330g milk chocolate mini eggs, roughly chopped (1 ½ bags)
- 1 tsp salt
- Flaky Sea Salt for finishing (optional)
Instructions
SHORTBREAD BASE
- Preheat the oven to 375°f / 190°c. Grease and line a 9” square pan with parchment paper, extending the paper over the sides slightly to give you a ‘sling’ to help remove the bars easily when they are done.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, salt, and vanilla bean paste until light and fluffy. Add in the flour and mix to combine. Add the chopped hazelnuts and mix briefly to incorporate.
- Press the base into the pan, packing it in with the base of a measuring cup or an offset spatula.
- Prick the base well all over, then bake for 15 minutes. Remove from the oven and set aside to cool for 5 minutes.
TOPPING AND ASSEMBLY
- Drizzle 2-3 Tbsp of condensed milk over the warm shortbread base, and spread with a pastry brush or offset spatula.
- Remove a small handful of each of the topping components (chopped nuts, coconut, caramelised white chocolate and mini eggs) to put on top of the bars, then place the rest in a medium sized bowl, add the salt, and toss well to combine. Add the remainder of the condensed milk, and mix well until combined and everything is well coated.
- Transfer the topping mixture to the pan, and smooth down well with an offset spatula, packing it in slightly.
- Sprinkle with the reserved filling ingredients.
- Bake the bars for 18-20 minutes, until the edges are golden brown and the coconut on top of the bars is starting to turn slightly golden.
- Remove from the oven and sprinkle with flaky sea salt. Cool completely before removing and slicing using a sharp knife.
Keywords: Mini Eggs, Magic Bars, Mini Egg Magic Bars
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