Seven Layer Bars Recipe

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Seven Layer Bars Recipe: Chocolate chips, butterscotch chips, coconut, chopped almonds, and a layer of sweetened condensed milk are layered on top of a buttery graham cracker crust. These won’t be around for too long!

Table of Contents

Ingredients

1 1/2 cupscrushed graham cracker crumbs
1/2 cupbutter

1 cup of chocolate chips
1 cup buttercotch chips

1 cups wetened flaked coconut
1/2 cup chopped walnuts
1 (14 oz) can sweetened condensed milk

Instructions

Set the oven’s temperature to 350. Grease a 9-by-13-inch baking pan or line it with parchment paper, then set it aside.

Butter should be melted in a small pan. Take off the heat and thoroughly mix in the Graham cracker crumbs. Form the crust by pressing it into the bottom of a 9-by-13-inch baking pan.

Gradually scatter the remaining ingredients evenly over the crust, starting with the chocolate chips and working your way up to the butterscotch chips, coconut, and walnuts. Using a rubber spatula, distribute the condensed milk evenly across the surface after pouring it on top.

Bake for 25 to 30 minutes in a preheated oven, or until the center is set and the edges are golden brown.

Let it cool down entirely before cutting. Have fun!

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NUTRITION INFO

calories: 275kcal, carbohydrates: 35g, protein: 3g, fat: 13g, saturated

fat: 7g, cholesterol: 23mg, sodium: 176mg, potassium: 125mg, fiber: 1g, sugar: 29g, vitamin a: 250iu, vitamin c: 0.7mg, calcium: 84 mg, iron: 0.6mg

Notes

To make your own graham cracker crumbs, use about 11–12 full graham cracker rectangle sheets for 1 1/2 cups of crumbs.

Line your pan with parchment paper. It makes the removal of your seven layer magic bars much easier, plus makes cleanup better, too. If you line it so that the paper overhangs the sides of your pan, you can use the flaps to lift the bars out of the pan, then place it on a cutting board to slice.

If lining your pan with parchment paper, crumple it into a ball first! Yes, it sounds a little silly, but crumpling the parchment paper first before laying it in the bottom of your pan will help it to “stay put” and adhere better to the sides of the pan.

Allow your seven layer bars to cool completely before cutting. While I fully admit to sometimes sneaking a warm bite of magic bars straight from the pan, it’s really better to wait until they’re completely cool to cut them. Things can get a little messy otherwise.

Refrigerate your cooled bars to make cutting smoother. After the bars are cool, you can also place them in the fridge for a couple of hours to help them firm up a bit.

FAQs AND QUESTIONS

How to Make Seven-Layer Magic Bars: Step by Step

Step 1: Get the pan ready

Set the oven’s temperature to 350. Grease a 9-by-13-inch baking pan or line it with parchment paper, then set it aside.

Step 2: Prepare the crust.

Butter should be melted in a small pan. Take off the heat and thoroughly mix in the graham cracker crumbs. Form the crust by pressing into the bottom of a 9-by-13-inch baking pan.

Step 3: Include the layers

Gradually scatter the remaining ingredients evenly over the crust, starting with the chocolate chips and working your way up to the butterscotch chips, coconut, and walnuts. Using a rubber spatula, distribute the condensed milk evenly across the surface after pouring it on top.