17 Jun
Posted as Brownies and Bar Cookies
Seven-Layer Bars, also known as Magic Bars, have a graham cracker-crumb base and are topped with a combination of nuts, chocolate chips, and coconut, and held together by sweetened condensed milk. In other words: Sweet. Rich. Delicious. Grab a tall glass of milk and get your oven ready!
My mom had an evening meeting and was asked to bring dessert, so she asked if I’d like to make something for her. I never turn down an opportunity to bake, so I immediately said yes and thought about what I could make that would be a crowd-pleaser. When I have free reign over a dish, I often turn to My 100 list to see what I still have left to cross off and if any of the remaining items would work well. And so when I ran down my list, I thought that Seven-Layer Bars would be a great dessert to share with others.
This recipe requires very few ingredients, a minimal amount of steps, and the best part – no mixing equipment or multiple bowls, etc. You do need to toast the coconut, but that takes only a few short minutes. As mentioned in the recipe below, please be sure to keep an eye on the coconut. It can brown really quickly and as soon as it starts, it can get too dark very quickly. I recommend taking a peek every minute or so just to be on the safe side.
Many recipes for seven-layer bars are scrutinized for not actually having seven layers. Let me cover my bases and break them down for you:
1. Graham cracker crust
2. Chopped walnuts
3. Semi-sweet chocolate chips
4. White chocolate chips
5. Butterscotch chips
6. Shredded coconut
7. Sweetened condensed milk
There you have it – seven fabulous layers of sweet goodness.
These bars are very similar in flavor to the Coconut Chocolate Chunk Blondies that I made last month. Many readers have made them and loved them, so be sure to check them out!
Seven-Layer Bars
Yield: 18 bars
1 cup sweetened flaked coconut
8 tablespoons (1 stick) unsalted butter
9 graham crackers (5 ounces), crushed
1 cup finely chopped walnuts
1 cup semisweet chocolate chips
½ cup white chocolate chips
½ cup butterscotch chips
1 (14-ounce) can sweetened condensed milk1. Adjust an oven rack to the lower-middle position and preheat to 350°F. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
2. Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. (Keep a close eye on it – coconut can go from slightly browned to burnt in a matter of seconds.) Set aside.
3. Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.
4. In order, sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.
5. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
6. Remove the bars fromthe pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.
(Adapted from Baking Illustrated
)
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Oh MY! I think this will be the kids treat for the weekend. Looks awesome!
I used to make Magic Bars at work about twice a week for six years. They technically weren’t seven layer bars because we only did the crust, chopped pecans, chocolate chips, coconut, and condensed milk. They were one of our biggest sellers though and soooo good! I love the addition of butterscotch chips. That sounds delicious!
Oh my goodness gracious these look to die for:) Can’t wait to try them!
These are one of my fave childhood treats – yum!
Wow those look amazing. Great work on the photography too, I think that is half the battle in making stuff look amazing!
My mom used to make these and I think the recipe was called something like “Classical Cookie”. Can’t wait to try your recipe, seven is a good number.
Niall – Thanks for the compliment on my photography!
These are one of those treats I have always wanted to make and have yet to get around to it. Your photos look great!
At first glance I thought those were chick peas on top! LOL thankfully no, these look so good!!!!!!!
ooey gooey heaven in bar form! sigh!
Oh momma, these sing to me! And the pictures! You having me setting here in a puddle of drool! Thanks for sharing and I love your blog. I will be back.
Hi Dana – So happy to hear you enjoy my blog! Look forward to “seeing” you again soon!
Those bars look so good! Just look at the partially melted and gooey chips!
Sometimes we are so on the same wavelength. I have been thinking about these in the back of my mind for weeks! I am going to have to make them very soon.
These look mouth waterlingly delicious!!!!
I tried a variation of this since I couldn’t get hold of all the ingredients and they were truly sinful!
These look terrific!! So many layers of goodness!
Ruchi M – So happy to hear that even with modifications this is a great recipe, glad you enjoyed!
I made these to bring into work today. I ended up using peanut butter chips instead of butterscotch since we are peanut butter fiends. Everyone loved them!
These are so insanely easy to make and so delicious. Whenever I make them I give a few to each of my friends (a full pan would be dangerous sitting in my house) and they just love them!
I’m going to bake these to send to people for the holidays. But I’m going to use peanut butter chips instead of the butterscotch. I’ll let you know how they turn out.
you did it again! I substituted butterscotch chips for some hershey’s cinnamon chips and some peanut butter chips and added extra coconut and WOWWWWWWWW!!!!! A+ goes to you Lady!
After looking at a bunch of 7-layer recipes, this was great — my first foray into baking as part of my wife’s annual cookie exchange (decided to contribute instead of solely receive the benefits
). One thing: the toasting of the coconut. I had lots of trouble w/ this until I found online that I should stir it every 30 seconds. Do people agree with this & should this be an update to the recipe?
I am making htese for christmas and adding (OMG) an 8th layer…putting in some Heath pieces….
OK….so these just cooled….just have to say that the 8th layer was a VERY tasty idea. All the heath chips melted into a caramely sweet exlosion that can only be tamed by a tall glass of ice cold milk.
Hi Bill,
So glad that you enjoyed the bars! As far as toasting the coconut – I have never stirred it, but just watch very closely to make sure it doesn’t get too dark. Would be interested to hear others’ thoughts on it though!
It may be because I just started & don’t have the experience so … when I stirred it often I was able to get the coconut toasted better the 2nd time I made them for xmas. The second try came out better. OFF TOPIC: The best part is that now I have an appreciation for the time, skill, effort, and cost that goes into baking (and all cooking) and i no longer take a cavalier attitude when I eato something someone made. The bars are great but this realization is even better
Am going out to buy the ingredients for the seven layers now. Have investigated other websites and receipes and yours is the most appealing…great photos and good, very helpful comments that will be so useful in this fun & delicious endevour.
Will let you know how mine turn out!
Later!