Description

These 7-Layer Magic Bars are a decadent, no-fuss dessert featuring a buttery graham cracker crust layered with coconut, an assortment of chocolate and butterscotch chips, crunchy nuts, and drizzled with sweetened condensed milk. Baked to golden perfection and finished with a sprinkle of sea salt, these bars are perfect for any occasion and deliver a delightful combination of textures and flavors in every bite.

Ingredients

Scale

Crust

2 cups Graham Cracker Crumbs (about 12 sheets)
6 Tablespoons Salted Butter (melted)

Layers and Toppings

1 cup Sweetened Flaked Coconut
3/4 cup Semi-Sweet Chocolate Chips
1/2 cup Milk Chocolate Chips
3/4 cup Butterscotch Chips
1 cup Chopped Pecans or Walnuts (or 1/4 cup more if desired)
1 (14-ounce) can Sweetened Condensed Milk
1/2 teaspoon Sea Salt (for sprinkling)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust: Preheat your oven to 350 degrees Fahrenheit. Using a food processor, pulse the graham cracker sheets until finely ground. Alternatively, if you only have whole crumbs, simply stir them together with the melted butter. You can also crush the crackers by placing them in a sealed bag and gently smashing them with a rolling pin. Once finely ground, combine the crumbs with the melted butter until evenly mixed.
Press Crust Into Pan: Line a 9 x 13-inch baking pan with parchment paper or aluminum foil. If you use foil, lightly spray it with non-stick cooking spray to prevent sticking. Press the graham cracker crust mixture firmly and evenly into the bottom of the prepared pan to form a solid base.
Add the Layers: Evenly sprinkle the sweetened flaked coconut over the crust. Next, distribute the semi-sweet chocolate chips, milk chocolate chips, butterscotch chips, and chopped nuts evenly across the top of the coconut layer. Drizzle the entire surface with the sweetened condensed milk, ensuring good coverage but avoiding pooling.
Top and Bake: Sprinkle the 1/2 teaspoon sea salt evenly over the top to enhance all the sweet flavors. Bake the bars in the preheated oven for 20 to 24 minutes, until the top is bubbly and lightly golden around the edges.
Cool and Set: Remove the pan from the oven and allow the bars to cool completely at room temperature. Then refrigerate or freeze them for at least 30 minutes to firm up before cutting into small squares to serve.

Notes

For best results, make sure to firmly press the crust so it holds together after baking.
Feel free to substitute nuts according to your preference or dietary needs.
You can mix different types of chocolate chips if you like for a more complex flavor profile.
Chilling the bars before cutting helps them hold their shape and makes slicing easier.
Keep refrigerated leftovers in an airtight container for up to one week.