7-Layer Magic Cookie Bars
The easiest dump-and-bake holiday dessert! A buttery graham cracker crust topped with gooey sweetened condensed milk, chocolate, butterscotch, pecans, and toasted coconut.
Ingredients
- 1/2 cup Unsalted butter melted
- 1 1/2 cups Graham cracker crumbs
- 1 14 oz can Sweetened condensed milk (do not use evaporated milk)
- 1 cup Semi-sweet chocolate chips
- 1 cup Butterscotch chips or white chocolate chips
- 1 cup Chopped pecans or walnuts
- 1 cup Sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal later.
- In a small bowl, mix the melted unsalted butter and the graham cracker crumbs until the mixture resembles wet sand.
- Pour the crumb mixture into the prepared pan. Use your hands or the bottom of a measuring cup to press the crumbs firmly and evenly into the bottom of the pan to form the crust.
- Pour the sweetened condensed milk evenly over the graham cracker crust. Use a spatula to spread it all the way to the edges.
- Layer the remaining ingredients evenly over the wet milk in this exact order: semi-sweet chocolate chips, butterscotch chips, chopped nuts, and finally the sweetened shredded coconut.
- Gently press down on the coconut layer with the palm of your hand or the back of a fork so that all the chips and nuts sink slightly into the condensed milk to bind.
- Bake for 25-30 minutes, or until the coconut is deeply golden brown and the edges are bubbling.
- Remove from the oven and let the pan cool completely to room temperature.
- Once entirely cooled, use the parchment overhang to lift the block out of the pan. Place on a cutting board and slice into 24 squares.
Notes
Crucial Step: Do NOT cut these bars while they are warm. They must be completely cooled, otherwise they will fall apart into a gooey mess. Chill in the fridge for the cleanest slices. Parchment is Key: Sweetened condensed milk will stick like glue to an unlined pan. Always use parchment paper. Milk Check: Make sure you buy Sweetened Condensed Milk, not Evaporated Milk. Evaporated milk will ruin the recipe. Storage: Store in an airtight container at room temperature for 4 days, in the fridge for up to a week, or freeze for up to 3 months.
