7 Layer Magic Cookie Bars are simply irresistible and loaded with something for everyone to love! This foolproof recipe features a magical combination of chocolate, butterscotch, coconut, pecans, and more - layered and baked to perfection.
Preheat oven to 350°F and line a 9x13-inch baking pan with parchment paper or spray it with nonstick spray. Set aside.
Place the graham crackers in a food processor and pulse until the crackers turn into crumbs.
10-12 graham cracker sheets
In a medium bowl, combine the melted butter and graham cracker crumbs together. Mix thoroughly until wet and sandy.
½ cup unsalted butter
Pour the crumb mixture into the prepared pan and press it tightly in the pan to form a crust. You can use a flat-bottomed measuring cup to compress the graham crackers more easily.
On top of the crust, layer the chocolate chips, butterscotch chips, coconut, pecans, and sweetened condensed milk, in order.
1 cup semisweet chocolate chips, 1 cup butterscotch chips, 1 cup sweetened shredded coconut, 1 cup chopped pecans, 14 ounces sweetened condensed milk
Bake for 25-30 minutes or until the top is golden brown.
Let the bars cool completely, slice, and serve.
Notes
Instead of classic "honey" graham crackers, mix it up and try cinnamon or even chocolate graham crackers in the crust.
To easily remove the cookie bars, line the baking pan with parchment paper and leave a little extra to slightly hanging over the edges. When the bars are cool, pull up on the parchment paper edges to remove the bars from the pan, place them onto a cutting board, slice, and serve.
Place the pan in the refrigerator prior to cutting to quickly cool the bars. Be careful if using a glass pan - hot glass in the refrigerator can shatter.
Storage: Store 7 layer magic cookie bars in an airtight container at room temperature for up to 5 days. To freeze, wrap individual bars and place in an airtight container in the freezer for up to 3 months.