Blueberry White Chocolate Magic Cookie Bars

Blueberry White Chocolate Magic Cookie Bars are a fresh and fruity twist on a 7-layer magic cookie bar that starts with a cookie mix. Blueberries, almonds, white chocolate chips, and coconut enrobed in lemony sweetened condensed milk over a sugar cookie crust create a decadent dessert that’s super easy to make.

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Easy cookie mix recipe. Save yourself some time by dressing up a pouch of cookie mix into a delicious blueberry white chocolate bar cookie. No one will know!

Blueberry magic cookie bars. If you love that coconutty caramelly flavor that happens in a 7-layer magic cookie bar (growing up, we called them Hello Dollies), then you are going to love these! The sugar cookie base stands in for the graham cracker crust and gets topped with layers of blueberries, white chocolate, almonds, and coconut— and, of course, sweetened condensed milk that’s freshened up with lemon juice and zest. 

Fresh or frozen blueberries. Blueberry season is too short. And I’m not about to limit my blueberry consumption to the summer months when I can get fresh, sweet blueberries. So I use frozen blueberries — and they totally work in this recipe. 

Blueberries + lemon. There are certain flavor combinations that just work. And blueberries and lemon are right up there in my book. Which is probably why I made these mini blueberry pies with lemon curd, these lemon blueberry ice cream sandwiches, and this healthy lemon blueberry bread.  

White chocolate. While I will always choose dark chocolate over any other kind of chocolate, white chocolate was the right choice for these blueberry cookie bars. Because white chocolate is the perfect pairing with tart and sweet flavors — like blueberries and lemons. I intentionally buried the white chocolate under the coconut so some of the chips will get creamy and melty and some will get golden brown, with a rich, caramel flavor. 

Ingredient Notes

Sugar cookie mix. I used a pouch of sugar cookie mix as the base for these blueberry white chocolate cookie bars, but you can use any kind you like — oatmeal, snickerdoodle, peanut butter? 

Cake mix. You can also make this recipe with a cake mix. Instead of using the ingredients on the box, mix the cake mix with one stick of softened butter and 1 egg, then follow the instructions in the recipe card: bake it for 15 minutes, layer on the toppings, and bake. See how I used a cake mix to make 7 layer magic cookie bars in these 7-Layer Pumpkin Spice Cake Bars. 

Graham cracker crust. If you really love a graham cracker crust, like the traditional 7 layer magic cookie bar recipe, melt one stick of butter and combine it with 1 ½ cups graham cracker crumbs (14 sheets), and press the graham cracker mix into the pan. Skip the first baking step and go straight to layering the blueberries, almonds, white chocolate, coconut, and sweetened condensed milk, and bake for 25-30 minutes. 

Butter and eggs. The mix-ins on the package of cookie mix are one stick of butter and one egg. They should be at room temperature so they will easily mix into a soft dough. If you forget to take your butter and eggs out ahead of time — which I do all the time, here are a couple of quick tricks. 

How to soften butter

Fill a glass measuring cup with water and microwave it on high for 2-3 minutes. While that’s happening, cut a cold stick of butter into ½” thick slices and arrange them in a single layer on a small plate. When the water is hot, QUICKLY open the microwave and place your plate of butter inside (keep the water in the microwave). In 10 minutes, you’ll have softened butter. 

You can also grate a stick of butter with a box grater, place it in a zipper bag and whack it with a rolling pin to flatten it out so it will quickly get to room temperature, or place it in a metal bowl over a warm water bath. 

For room temperature eggs, just place your cold eggs in a bowl of warm water for about ten minutes. 

Blueberries. Fresh or frozen blueberries will work great in these cookie bars. When working with frozen blueberries, thaw them in a colander, rinse them with cold water until the water runs clear (to keep them from turning your whole pan of bars that weird purpley-green color), pat them dry on a paper towel, and you’re good to go. 

White chocolate chips. You can use your favorite flavor of chocolate chips — or a combination of white, dark, and or milk chocolate — whatever you think goes best with blueberries and a sugar cookie crust. 

Sliced almonds. Nuts add a nice crunch to these cookie bars. You can substitute pecans, walnuts, macadamia nuts, hazelnuts, or whatever kind of nuts you like. Or leave them out altogether if you’re a strictly no-nuts kind of person. The coconut will also provide some crunch factor. 

Without coconut. I admit, I didn’t realize coconut was a divisive ingredient. I thought everyone loved it as much as I do. But if you don’t like coconut, you can still make these blueberry white chocolate cookie bars. Just swap it out for one cup of nuts or some other crunchy topping— pretzels, maybe? 

How to make Blueberry White Chocolate Cookie Bars

Preheat the oven to 350 degrees. 

In a large bowl, combine the cookie mix, egg, and softened butter. Using an electric mixer, mix the ingredients together until they form a soft dough. 

Pat the sugar cookie mixture into a 9 x 13 baking dish and bake for 15 minutes. 

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In a small bowl, whisk together the sweetened condensed milk with the lemon juice and lemon zest. 

Pour the lemon sweetened condensed milk mixture over the sugar cookie base. Then add the blueberries, sliced almonds, white chocolate chips, and coconut — in that order. Gently press the coconut mixture into sweetened condensed milk. 

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Bake for 25-35 minutes or until the edges are brown and bubbly and the coconut is golden brown, or until a thermometer inserted in the center reads 165-200 degrees. 

Place the pan on a wire rack to cool for at least 20 minutes before cutting into them.

Hungry for More Magic Cookie Bar Recipes?

7-Layer Pumpkin Spice Cake Bars

Hello Dollies

7-Layer Carrot Cake Bars

Recipe Essentials

Pyrex Grab Bakeware

I love these baking dishes because they have handles. So you can actually pull them out of the oven with one hand without your oven-mitted thumb going into your freshly baked blueberry bars.

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Cooling Racks

On big baking days, I have these things scattered all over the kitchen and dining room with pans of bars or rows of cookies on them. They’re also handy to layer over a baking sheet for drizzling chocolate on strawberry hand pies or pumpkin gingersnap cookie dough balls.

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