7 Layer Magic Cookies Recipe

Course: Bars, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 30

Cool Time: 1

Total Time: 1 45

Servings: bars

Calories: 373kcal

Author: Becky Hardin

These 7 layer cookie bars are the ultimate treat: buttery graham cracker crust, gooey sweetened condensed milk, chocolate & butterscotch chips, coconut, and crunchy pecans. Perfect for parties, make-ahead baking, or just indulging yourself!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9x13 Baking Pan
Food Processor or Blender (optional)

Ingredients

½ cup unsalted butter melted (1 stick)
10-12 graham cracker sheets *
1 cup semisweet chocolate chips
1 cup butterscotch chips **
1 cup sweetened shredded coconut ***
1 cup chopped pecans ****
14 ounces sweetened condensed milk (1 can)

Instructions

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.

**You can swap these for any flavored baking chip. Peanut butter are delish!

***You can leave this out if you prefer, or use rolled oats or Cornflakes.

****Swap for your favorite nut, or leave them out if you have an allergy.

Tips:

Line the pan with parchment (with an overhang) for easy, clean removal.
If you don’t have a food processor, crush the graham crackers in a sealed Ziplock bag with a rolling pin.
Sprinkle each layer evenly across the crust to ensure every bite has a balance of flavors and textures.
Warm the condensed milk to loosen it up so it pours more easily.
Watch carefully towards the end of baking to avoid drying out.
Let the bars cool completely before slicing to prevent crumbling.
Chill the bars in the fridge to cool them more quickly.
Slice with a sharp, clean knife, and wipe between cuts.

Make-Ahead: Assemble the bars up to the baking step, cover tightly, and refrigerate for up to 24 hours before baking.

Storage: Store 7 layer cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

Nutrition