7-Layer Bars

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 Time: 5

Cook Time: 25

Total Time: 30

Servings:

Equipment

9x13 inch baking sheet

Ingredients

1 ½ cups graham cracker crumbs (I prefer Keebler)
½ cup (8 Tablespoons) butter , melted
1 cup chocolate chips
1 cup butterscotch chips , or half white
½ cup chopped pecans , plus more if desired
1 (14-ounce) can sweetened condensed milk
1 cup sweetened, shredded coconut

Instructions

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.

Nutrition