Perfect make ahead dessert.

These layered Chocolate Cherry Macadamia Nut Magic Bars are rich, chewy, and loaded with flavor. We combine a buttery cookie crust, layers of chocolate, nuts, fruit, and coconut, and hold it all together with sweetened condensed milk. It’s a crowd pleaser and comes together super quick!

A stack of Chocolate Cherry Macadamia Nut Magic Bars on crinkled brown parchment paper.

Magic Bars or 7 Layer Bars

I absolutely love the traditional magic bars. The only thing I always consistently changed was the graham cracker crust. I’ve always used Nilla wafers just due to preference. Graham crackers aren’t my favorite.

Obviously my inspo for this recipe is the traditional version, but I was initially inspired by my love for a white chocolate chip macadamia nut cookie. So I combined those flavors with dried cherries for a tart but complementary bite. The macadamia nuts get toasty in the oven and create a perfect punch of flavor. Everything just works. I know you’ll love these!

Ingredients

These are so incredibly simple which makes them perfect to whip up when you need a last minute dessert.

Crust Ingredients

Nilla wafers – crushed, I throw them in the food processor. But you can put them in a ziplock and use a heavy object to carefully crush them
unsalted butter

Bar Ingredients

white chocolate chips – my favorites are Ghirardelli and Guittard, use whatever you have and like!
semi-sweet chocolate chips – helps to balance out the sweetness of the white chocolate
macadamia nuts – the star of the show! I use unsalted
dried cherries – dried cherries are very underrated, if you happen to not be able to find them, you can replace with dried cranberries. The flavor profile will be slightly different but will still taste great
sweetened shredded coconut – you definitely don’t want to skip the sweetened
sweetened condensed milk – make sure it’s sweetened condensed, not evaporated milk!

A bowl of crushed Nilla wagers, a red and white can of sweetened condensed milk, glass bowls of mini chocolate chips, white chocolate chips, dried cherries, macadamia nuts, melted butter, and sweetened shredded coconut.

How to Make Chocolate Cherry Macadamia Nut Magic Bars

Prepare the Pan: Preheat the oven and line a baking pan with parchment paper, leaving some overhang for easy removal.
Make the Crust: Mix crushed vanilla wafers with melted butter until the mixture looks like wet sand. Press firmly and evenly into the bottom of your pan.
Add the Layers: Sprinkle white chocolate chips and semi-sweet chocolate chips evenly over the crust. Scatter chopped macadamia nuts and dried cherries over the chocolate. Top with an even layer of shredded sweetened coconut.
Finish and Bake: Drizzle sweetened condensed milk evenly over the entire surface. Bake until the edges are set and the coconut is lightly golden.
Cool and Slice: Allow the bars to cool completely in the pan, then refrigerate before cutting into bars.

Step by step instructions to make bars including mixing the crust with a pink spoon, pressing the crust into a parchment lined silver pan, and sprinkling the toppings.

How to Store and Make Ahead Chocolate Cherry Macadamia Nut Magic Bars

Store in an airtight container at room temperature, they will stay fresh for 4-5 days.

Make the bars and refrigerate uncut for up to 1 week. Bring them to room temperature and cut before serving.

Rows of Chocolate Cherry Macadamia Nut Magic Bars on crinkled brown parchment paper.

How to Freeze Chocolate Cherry Macadamia Nut Magic Bars

The bars freeze well for 2-3 months. Wrap them tightly in plastic wrap and store in an airtight container or freezer-safe ziplock bag.

Two rows of magic bars on crinkled brown parchment paper.

Looking for more cherry recipes? Cherry Crisp and Cherry Cheese Danishes are some of my favorites!

Frequently Asked Questions

I can’t find dried cherries, what can I use instead?

If you can’t find dried cherries, you can substitute with equal parts dried cranberries. Cranberries will give a slightly tangier, brighter flavor but will still taste delicious.

Why did my bars fall apart?

Let the bars cool fully before slicing. Place them in the fridge for at least 1 hour or overnight before removing from the pan and slicing into bars.

Can I use mini chocolate chips?

Yes, use mini chocolate chips if it’s all you have on hand, I do it all the time. We use a mix of white and semi-sweet so that it’s not overly sweet. This is a very decadent bar.