A retro recipe that's making a comeback! Seven layers of deliciousness starting with a buttery graham cracker crust, then topped with sweetened condensed milk, coconut, pecans, chocolate chips and butterscotch chips. Yum!
Keyword magic cookie bars, seven layer bars
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Lise Ode
1stickunsalted butter, melted1/2 cup
1 1/2cupsgraham cracker crumbsor approximately 1 sleeve of graham crackers, crushed
15ouncessweetened condensed milk
1cupsweetened shredded coconut flakes
1cupsemi-sweet chocolate chips
1/2cupbutterscotch chipsor substitute extra chocolate chips, if desired
Preheat oven to 325°F. Line a 13" x 9" casserole dish with tin foil. Spray the tin foil with non stick spray. Set aside. (If you prefer a thicker bar, use an 9" x 9" square pan, lined and greased well. You will preheat oven to 350°F. for this size pan. Same baking time.)
In a medium bowl, stir together graham cracker crumbs and melted butter until combined. Press into bottom of prepared pan. (If you're using graham crackers, place them in a large ziploc bag, seal it and pound with a rolling pin to crush the crackers.)
Note: You can pour the sweetened condensed milk on FIRST or LAST.
Evenly pour the sweetened condensed milk over crust. Sprinkle a layer of coconut, chocolate chips, butterscotch chips and pecans on top. Note: Another way you could make these is to put the chocolate chips and butterscotch chips down first onto the graham cracker crust, then the coconut, nuts and lastly the sweetened condensed milk. Both ways taste great, they just have a different look.
Bake for 30 minutes. Remove from oven, let cool, then remove bars from pan by lifted up the tin foil and placing on counter. Cut into 24 squares. Store covered in refrigerator. For best results, eat them at room temperature.
If you love butterscotch chips, add more, if desired. 1 cup would work fine.