Seven-Layer Magic Bars

Why you’ll love it

• No mixer needed: just layer the ingredients in one pan and bake.
• Chewy, gooey and crunchy all in the same bite.
• Perfect for crowds: 24 bars that travel and keep well.

Quick facts

Ingredients

For the crust

• 1/2 cup (113 g) unsalted butter, melted
• 1 1/2 cups (180 g) graham cracker crumbs (about 12 full sheets)
• Pinch of fine salt

For the layers

• 1 can (14 oz / 397 g) sweetened condensed milk
• 1 cup (170 g) semisweet chocolate chips
• 1 cup (170 g) butterscotch chips
• 1 1/3 cups (100 g) sweetened shredded coconut
• 1 cup (115 g) chopped pecans (or walnuts)

Step-by-step method

1. Prepare the pan. Heat the oven to 350°F (175°C), or 325°F (165°C) if using a glass dish. Line a 9×13-inch (23×33 cm) pan with parchment paper, leaving an overhang on the long sides so you can lift the bars out later.

2. Make the crust. In a bowl, stir together the melted butter, graham cracker crumbs and salt until evenly moistened. Press firmly and evenly into the bottom of the pan with the bottom of a measuring cup.

3. Add the condensed milk. Pour the sweetened condensed milk evenly over the crust, tilting the pan and spreading it gently with a spatula so it reaches the corners.

4. Layer the toppings. Sprinkle the chocolate chips evenly over the condensed milk, then the butterscotch chips, then the coconut and finally the pecans.

5. Press down. Using your palms or the back of a spatula, press the toppings down firmly so they sink slightly into the condensed milk. This keeps the bars from falling apart when cut.

6. Bake. Bake 23–27 minutes, until the coconut is golden brown on top and the edges are bubbly and lightly caramelized.

7. Cool, chill and cut. Let the bars cool completely in the pan on a wire rack, about 1 hour, then refrigerate 1 hour. Lift out with the parchment and cut into 24 bars with a sharp knife, wiping the blade between cuts.

How to know it is done

The bars are done when the coconut on top is toasted golden brown, the condensed milk is bubbling around the edges and has turned a light caramel color, and the center no longer looks wet. They will still feel soft while warm and firm up as they cool. If the coconut browns too fast, tent loosely with foil for the last 5 minutes.

Tips for the best result

• Press the crust and the toppings firmly; loose layers make crumbly bars.
• Line the pan with parchment: condensed milk turns sticky and caramelized at the edges.
• Be patient and let the bars cool and chill completely before cutting for clean squares.

Variations and substitutions

• Peanut butter: use peanut butter chips instead of butterscotch chips and chopped peanuts instead of pecans.
• Halloween: scatter 1/2 cup candy-coated chocolate pieces in orange and brown over the top before baking.
• Cookie crust: replace the graham crackers with crushed chocolate sandwich cookies or vanilla wafers.
• Nut-free: skip the nuts and add 1/2 cup more coconut or 1/2 cup white chocolate chips.
• Toffee: replace half of the butterscotch chips with toffee bits.

Storage and reheating

Store the bars in an airtight container at room temperature up to 4 days or in the refrigerator up to 1 week, with parchment between the layers. Freeze up to 3 months, wrapped individually; thaw at room temperature for 30 minutes. Serve at room temperature, or warm a bar in the microwave for 8–10 seconds for an extra-gooey treat.