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I’m obsessed with these Chocolate Covered Cherry Magic Bars because they cram everything I crave into one bar. Brownie density, crackly top, gooey ribbons of melted semi sweet chocolate chips and sticky pockets of chopped maraschino cherries.

They’re loud, unapologetic, sugary and slightly nutty when you get a bite with hidden surprises. I love how the chocolate melts into deep pockets and the cherries pop with bright syrupy hits.

But the texture is the real hook. Chewy, fudgy, a little crunchy.

Pure messy joy. I want one now, and then another.

No guilt. Just full-on dessert hedonism, every time.

Ingredients

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Butter: adds buttery richness and keeps bars tender, it’s basically cozy baking fat.
Chocolate chips: melty pockets and crunchy chips, plus that straight-up chocolate comfort.
Granulated sugar: gives structure and crisp edges, it’s the clean sweet backbone.
Brown sugar: brings caramel notes and chewiness, plus a little depth and stickiness.
Eggs: bind everything together and give lift, they’re the glue that holds it.
Vanilla extract: rounds flavors and smells amazing, it’s the warm background note.
Flour: gives body and structure, so bars don’t flop into a puddle.
Cocoa powder: adds chocolatey intensity and color, basically dark, rich chocolate flavor.
Kosher salt: balances sweetness and brightens flavors, you’ll notice it quietly working.
Sweetened condensed milk: gooey, glossy filling and extra sweetness, it’s decadently sticky.
Maraschino cherries: bright pops of sweet-tart fruit, every bite gets a cherry surprise.
Shredded coconut: chewy texture and tropical hints, it’s the fun, chewy bite.
Pecans: toasty crunch and nutty warmth, they give great contrast to gooey bits.
Flaky sea salt: optional sprinkle for pops of saltiness, basically sweet meets salty bliss.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, melted

2 cups semi sweet chocolate chips, divided

1 1/4 cups granulated sugar

3/4 cup packed light brown sugar

4 large eggs

1 1/2 teaspoons pure vanilla extract

1 cup all purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon kosher salt

1 can (14 ounces) sweetened condensed milk

1 cup chopped maraschino cherries, well drained

1 1/2 cups sweetened shredded coconut

1 cup chopped pecans

Optional pinch of flaky sea salt for sprinkling

How to Make this

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1. Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper or foil, leaving an overhang for removal; grease lightly.

2. In a large bowl whisk melted butter, granulated sugar, and light brown sugar until smooth.

3. Add eggs one at a time, whisking after each, then stir in vanilla.

4. Sift together flour, unsweetened cocoa powder, and kosher salt; fold into the wet mixture until just combined to make a thick batter.

5. Stir in 1 cup of the semi sweet chocolate chips so they are evenly distributed.

6. Spread the batter evenly into the prepared pan using a spatula.

7. Sprinkle the chopped maraschino cherries, shredded coconut, and chopped pecans evenly over the batter.

8. Drizzle the entire can of sweetened condensed milk evenly over the toppings, then scatter the remaining 1 cup semi sweet chocolate chips on top.

9. Bake 30 to 35 minutes or until the center is set and edges are slightly pulled away; cool completely in the pan on a wire rack, then lift out using the overhang, cut into bars, and sprinkle with a pinch of flaky sea salt if desired.

Equipment Needed

1. Oven and 9×13 inch baking pan lined with parchment paper or foil
2. Large mixing bowl and medium bowl
3. Whisk and rubber spatula
4. Measuring cups and spoons
5. Sifter or fine mesh sieve
6. Electric hand mixer or sturdy whisk (for eggs and sugars)
7. Can opener and small spoon for sweetened condensed milk
8. Wire cooling rack and sharp knife for cutting bars

FAQ

Q: What pan size and oven temperature should I use for these bars? A: Use a 9×13 inch baking pan and bake at 350 F for about 25 to 30 minutes, or until the center is set and edges are lightly golden.

Q: How do I melt and apply the remaining chocolate chips for the topping? A: Melt the reserved 1/2 cup chocolate chips in 20 to 30 second intervals in the microwave, stirring between each, or melt gently in a double boiler. Drizzle over the cooled bars and let set at room temperature or in the fridge.

Q: My maraschino cherries are very wet. How should I prepare them? A: Drain them well and pat dry with paper towels. Chop and blot again if needed to avoid excess moisture that can make the bars soggy.

Q: Can I substitute ingredients like coconut or pecans? A: Yes. Swap coconut for extra chopped nuts or oats for texture, and replace pecans with walnuts or almonds. Keep total mix-ins similar in volume to maintain balance.

Q: How should I store these bars and how long do they keep? A: Store in an airtight container at room temperature for up to 3 to 4 days, in the refrigerator for up to 1 week, or freeze tightly wrapped for up to 3 months. Thaw in the fridge overnight before serving.

Q: Can I make these ahead and freeze them? A: Yes. Cool completely, cut into portions, wrap individually or layer with parchment in a freezer safe container, and freeze up to 3 months. Thaw in the refrigerator to retain texture.

Chocolate Covered Cherry Magic Bars Recipe Substitutions and Variations

Unsalted butter: substitute equal amount refined coconut oil (solid) for similar texture, or use European style butter if you want richer flavor (keep salt in mind).
Semi sweet chocolate chips: substitute equal weight chopped bittersweet or dark chocolate for deeper flavor, or milk chocolate for a sweeter, creamier result.
Sweetened condensed milk: substitute 1 cup whole milk plus 1 cup granulated sugar simmered until thickened (about 30 minutes) or use 1 can evaporated milk plus 1 cup sugar reduced until thick; yields similar sweetness and viscosity.
Chopped maraschino cherries: substitute chopped dried tart cherries rehydrated briefly in hot water or cherry preserves drained and roughly chopped for better fruit texture and less syrupiness.

Pro Tips

1. Pat those maraschino cherries very dry with paper towels and give them a quick toss in a little flour before adding. That keeps them from sinking and prevents bright pink streaks through the batter.

2. Toast the pecans and lightly toast the shredded coconut in a dry skillet until aromatic before adding. It deepens the flavor and keeps the coconut from turning gummy under the condensed milk.

3. When you pour the sweetened condensed milk, go slow and use the back of a spoon to help distribute it evenly. Pouring quickly can create pools that bake differently; even coverage gives consistent texture across every bar.

4. Let the pan cool completely on a wire rack before cutting, and for cleaner slices chill in the fridge for 20 to 30 minutes. Use a sharp knife wiped between cuts for neat, fudgy bars.

Chocolate Covered Cherry Magic Bars Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

643

kcal

Equipment: 1. Oven and 9×13 inch baking pan lined with parchment paper or foil
2. Large mixing bowl and medium bowl
3. Whisk and rubber spatula
4. Measuring cups and spoons
5. Sifter or fine mesh sieve
6. Electric hand mixer or sturdy whisk (for eggs and sugars)
7. Can opener and small spoon for sweetened condensed milk
8. Wire cooling rack and sharp knife for cutting bars

Ingredients

1 cup (2 sticks) unsalted butter, melted
2 cups semi sweet chocolate chips, divided
1 1/4 cups granulated sugar
3/4 cup packed light brown sugar
4 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1 can (14 ounces) sweetened condensed milk
1 cup chopped maraschino cherries, well drained
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans
Optional pinch of flaky sea salt for sprinkling

Directions

Preheat oven to 350°F and line a 9×13 inch baking pan with parchment paper or foil, leaving an overhang for removal; grease lightly.
In a large bowl whisk melted butter, granulated sugar, and light brown sugar until smooth.
Add eggs one at a time, whisking after each, then stir in vanilla.
Sift together flour, unsweetened cocoa powder, and kosher salt; fold into the wet mixture until just combined to make a thick batter.
Stir in 1 cup of the semi sweet chocolate chips so they are evenly distributed.
Spread the batter evenly into the prepared pan using a spatula.
Sprinkle the chopped maraschino cherries, shredded coconut, and chopped pecans evenly over the batter.
Drizzle the entire can of sweetened condensed milk evenly over the toppings, then scatter the remaining 1 cup semi sweet chocolate chips on top.
Bake 30 to 35 minutes or until the center is set and edges are slightly pulled away; cool completely in the pan on a wire rack, then lift out using the overhang, cut into bars, and sprinkle with a pinch of flaky sea salt if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.