Easy to make, and very rich. Can use different kinds of chips (vanilla or peanut butter) to suit your taste.

Seven Layer Bars

unsalted butter

graham cracker crumbs

chocolate chips

butterscotch chips

walnuts

(14 ounce) can sweetened condensed milk

coconut

Preheat oven to 350 degrees F (180 degrees C).


Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.


Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.


Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.


These are great bars!  I've tried several recipes for these bars and here's what I've learned (some after many failed attempts):

1.  Don't buy graham cracker crumbs.  Use regular graham crackers and crush them yourself.

2.  If you have trouble with the butter not soaking through the cracker crumbs, combine them in a small bowl first and then pat them into the pan evenly.  

3.  The order of ingredients makes a difference in taste.  This recipe puts the coconut on last which makes a great toasted coconut top.

This is a delicious combination of ingredients! However, if you follow the directions provided with the Seven Layer Magic Cookie Bars recipe submitted by Eagle Brands, they come out much prettier and easier to cut and eat. It's the same exact ingredients -- just a different method.

I thought this recipe was good and tastes just as sweet as any other recipe. I had some technical difficulties  following step one (melt butter, coat pan, sprinkle in crumbs). This method didn't make the crust solidify so when I cut the bars, most of the crumbs were left in the pan. The second time, I combined the butter and crumbs in a seperate bowl, then pressed it into the pan. Much better. Also, I find that it is really hard to cut these out of the pan because the condensed milk sticks to the pan after baking. You have to chisel them out! The second time, I layered the pan in foil but now, the foil is stuck to the bars. Just keep this in mind. Alterations: I used chocolate/caramel swirled chips and substituted pecans for walnuts. Good!!

These are one of my favorite cookies. I made my own crumbs as suggested and mixed them in a separate bowl, pressed into a pan sprayed with Pam. As far as putting the Sweetened condensed milk  on the top or the bottom, I decided to warm the can slightly in hot water to make it  more liquid, then I poured half on the crumb crust and the other half over the top, this seemed to do the trick to adhere the crust together and coat the coconut as well. I let them cool for about 30 minutes, then cut them with a pizza cutter, but did not remove them from the pan until the next day this gave them enough time to set up properly and they were easy to remove and maintained their shape.

I read many of the reviews and used parchment paper - perfect solution to the reports of stickiness. The entire thing lifts out of the pan and comes right off the paper when fully cooled. An exceptional variation follows:
Substitute chocolate boxed cake instead of graham crumbs, increasing butter to 1 1/2 sticks of butter. Mix thoroughly and press on bottom of pan. I used 1 cup peanut butter chips, 1 cup milk chocolate chips, 1/2 cup semi-sweet chips and sprinkled over the crust. I omitted nuts altogether; mixed the milk with the coconut, poured it over the layers of chips; THEN topped with a handful of semi-sweet chips on top for a really nice presentation.
Very impressive and absolutely delicious - finger licken' good!

I made this for a holiday party at work recently and it was a huge hit! It is definitely for the sweets lover but the combination of the butterscotch with the coconut and semi-sweet chocolate really gives them a great flavor. Be careful if you put the bars in the fridge to cool they can become very hard a difficult to cut. I would advise cooking them the night before and sitting them out to cool instead. Also don't go wild with the semi-sweet chips they can overpower the good taste of the other ingredients. Finally I used regular butter instead of unsalted and they still tasted great.

I make these all the time - many variations - but I always add the milk last like other reviewers.  I found a new variation to try recently - use a box of devil's food cake mix blended with 1 1/2 cups softened butter to make a crumbly dough & use that in place of the graham crackers....YUM!  And I think it holds together better that cracker crumbs.

Rich and gooey -a real treat! I lined the inside of my glass baking dish with aluminum foil and sprayed it - that way I could remove the entire thing after baking and cooling for easier cutting.

Good, but the sweetened condensed milk is better if it's poured over the melted butter-graham cracker layers.  I suggest cutting it into very small squares, as it is quite sweet. But this is always a hit.

This is the first time that I have made this type of seven layer bars with the butterscotch chips. Interesting flavor but a bit on the sweet side for me.

seven layer bars

Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 60 minutes

Servings: 3

Author : P. Tindall

Ingredients

Instructions

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