7-layer bars (aka magic cookie bars) loaded with gooey layers of graham cracker crumbs, chocolate and butterscotch chips, pecans and coconut. They really are seven layers of magic!
Prep. Preheat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper or foil. Lightly grease with nonstick cooking spray.
Make crust. In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 8 Tablespoons melted butter with a fork. Press crumb mixture into baking dish.
Assemble bars. Spread even layers of 1 cup chocolate chips, 1 cup butterscotch chips, and 1/2 cup pecans over the crumb mixture. Pour the 14 ounce can condensed milk evenly over the top. Sprinkle with 1 cup coconut.
Bake. Bake 20 to 25 minutes, or until the top is lightly browned. Let cool completely before cutting into bars or diamonds.
Notes
Variations: You can omit coconut if preferred or replace with chopped pretzels, mini marshmallows, or more nuts. Diamond shape: To cut into diamonds, make horizontal cuts across the pan about 1 1/2 inches apart. Next, make diagonal cuts across the pan about 1 1/2 inches apart. Gently lift out of baking dish and serve. I find using a plastic knife works best.Storage: This dessert will last about 3 to 4 days if stored at room temperature in an airtight container or bag. If stored in the fridge, they will keep for a few more days.Freeze: Wait until the baking dish has cooled completely, then cut into squares or diamonds. Then add to a freezer container or bag and store in the freezer up to 2 months. Thaw overnight in the fridge, or on the counter for a few hours until no longer frozen.