7 Layers Magic Cookie Bars

These 7 Layers Magic Cookie Bars pack everything you want in a quick dessert: a buttery graham crust, a stack of molten chips, toasted coconut, crunchy nuts, and a glossy layer of caramelized condensed milk that holds it all together. The layers melt into each other as they bake, creating a gooey center with firm, sliceable edges.

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Why This Recipe Works

A firmly compacted graham crust sets the structure so bars slice cleanly.
Layering chips and nuts before the condensed milk allows the milk to flow evenly and bind everything as it bakes.
Condensed milk caramelizes from the edges inward, creating the signature chew.

Ingredients & Substitutions

Graham cracker crumbs: create the base. Their fine texture absorbs melted butter and forms a crust that won’t crumble when sliced.
Butter: must be melted to hydrate the crumbs evenly. Salted butter adds contrast; unsalted works with a pinch of extra salt.
Chocolate chips: melt into smooth pockets. Semi-sweet is classic; dark chocolate yields a deeper flavor.
Butterscotch chips: add richness and a caramel note. White chocolate chips can replace some or all.
Sweetened condensed milk: is the binder that caramelizes and fuses all seven components.
Shredded coconut: adds chew and toasted edges.
Nuts: add crunch. Pecans, walnuts, or cashews work; replace with chips or coconut if nut-free.

Essential Equipment

• A 9×13 metal baking pan heats efficiently and keeps the crust crisp.
• Parchment paper creates a sling for lifting the cooled slab.
• A flat spatula or measuring cup helps compact the crust.
• A long, sharp knife wiped between cuts makes clean slices.

How to Make 7 Layers Magic Cookie Bars

Build the Crust

1. Mix the graham crumbs and melted butter until the mixture resembles damp sand.
2. Press into the pan firmly so the crust bonds into a cohesive base.
3. Ensure the corners are packed tightly for even thickness.

Layer the Add-Ins

1. Scatter chocolate chips evenly over the crust.
2. Add butterscotch chips, coconut, and nuts.
3. Distribute ingredients evenly to prevent concentrated pockets.

Add the Condensed Milk

1. Pour the condensed milk in a slow zig-zag pattern.
2. Keep the stream moving to prevent pooling.
3. Use a spatula to guide it gently toward corners for an even coat.

Bake

1. Bake until the edges turn deeper golden brown and the surface shows small, slow bubbles.
2. The center may look glossy but not wet.
3. A slight jiggle is fine; it sets as it cools.

Cool & Slice

1. Cool the bars fully before slicing.
2. Chill the pan 20–30 minutes for cleaner cuts.
3. Lift by the parchment sling and slice with a sharp knife.

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Expert Tips

• Tent with foil if the coconut browns too quickly.
• Chill the slab if the crust feels loose.
• For dark pans, shave a few minutes off the bake time.
• Redistribute toppings in smaller layers if condensed milk sinks unevenly.
• Slice cold for clean edges; serve at room temperature for best texture.

Storage & Freezing

To Store:
Store at room temperature for up to four days in an airtight container. Refrigeration firms the caramel layer.

To Freeze Baked:
Freeze bars tightly wrapped for up to three months. Thaw at room temperature or in the refrigerator.

FAQ

1. Why are my bars falling apart?
   They were likely cut before cooling. The condensed milk needs time to set.
2. Why is the center too gooey?
   The bars may have been underbaked or baked in a glass pan.
3. Can I make these without coconut?
   Yes. Replace coconut with extra nuts or chips.
4. Why did the edges burn?
   Dark pans, hot spots, or concentrated condensed milk can cause overbrowning.
5. Can I double this recipe?
   Yes, using two pans or a larger sheet pan with careful monitoring.

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7 Layers Magic Cookie Bars

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

24

bars

Prep time

15

minutes

Cooking time

25

minutes

Calories

260

kcal

Total time

1

hour 

Classic 7 Layers Magic Cookie Bars with a buttery graham cracker crust, stacked layers of chocolate and butterscotch chips, coconut, pecans, and a blanket of caramelized sweetened condensed milk for gooey centers and crisp edges.

Ingredients

• 1 1/2 cups graham cracker crumbs (180g)

• 1/2 cup unsalted butter, melted (113g)

• 1 (14-ounce) can sweetened condensed milk (397g)

• 1 cup semi-sweet chocolate chips (180g)

• 1 cup butterscotch chips (175g)

• 1 cup sweetened shredded coconut (85g)

• 1 cup chopped pecans (110g)

Directions

• Preheat oven to 350°F (177°C). Line a 9×13-inch metal pan with parchment, leaving an overhang.
• Stir graham cracker crumbs and melted butter together until evenly moistened.
• Press crumb mixture firmly into the bottom of the pan to form a compact crust.
• Sprinkle chocolate chips evenly over the crust, followed by butterscotch chips.
• Scatter coconut evenly over the chips, then sprinkle chopped pecans over the top.
• Slowly drizzle sweetened condensed milk in a zig-zag pattern over the entire surface, keeping the stream moving to avoid pooling.
• Bake 22–26 minutes, until the edges are deep golden and the top is lightly browned and bubbling.
• Remove from oven and cool completely in the pan. For clean cuts, chill 20–30 minutes.
• Lift the slab out using the parchment sling, then cut into bars with a sharp knife, wiping the blade between cuts.

Notes

• Crust should be packed firmly so the bars slice without crumbling.
  Tent loosely with foil if coconut or edges brown too quickly.
  Bars taste best at room temperature but cut cleanest when chilled.
• INTERNATIONAL SUBSTITUTIONS
  UK: Digestive biscuits = graham crackers. Condensed milk is the same product.
  AUS: Plain sweet biscuits (like Marie or Nice) = graham crackers. Sweetened condensed milk is the same product.