I reimagined Graham Cracker Magic Bars with one surprising pantry swap that alters the familiar layers in a way you won’t expect.

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I’ve made a lot of bars, but these Dreamy Seven Layer Magic Bars still catch me off guard. One bite, with graham cracker crumbs giving a thin, crisp crust and semisweet chocolate chips melting into ribbons, and you kind of forget everything else.

They remind me of those old Graham Cracker Magic Bars posts, yet they sneak up on you like a Miracle Bars Recipe hiding in plain sight. I always tell myself I’ll only have one piece and then, well, it never happens.

If you like layered chaos that’s totally worth the mess, try em.

Ingredients

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Graham cracker crumbs: add crunchy, bready carbs and some fiber, mostly sweet base though.
Unsalted butter: rich in fat and calories, makes crust tender and tastes luxurious.
Sweetened condensed milk: pure sweetness and calories, provides sugar and a bit of milk protein.
Semisweet chocolate chips: add cocoa flavor, some antioxidants, mostly carbs and sugar.
Shredded coconut: provides fiber and healthy fats, chewy texture and sweet tropical note.
Chopped nuts: offer protein, healthy fats, crunch and a toasty, slightly bitter balance.

Ingredient Quantities

1 1/2 cups graham cracker crumbs, packed

6 tablespoons unsalted butter, melted

1 (14 ounce) can sweetened condensed milk

1 cup semisweet chocolate chips

1 cup butterscotch chips

1 cup sweetened shredded coconut

1 cup chopped nuts (walnuts or pecans), roughly chopped

pinch of salt, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper leaving an overhang or lightly grease it so bars pop out easy later.

2. Mix 1 1/2 cups packed graham cracker crumbs with 6 tablespoons melted unsalted butter until evenly moistened and press firmly into the bottom of the pan using the back of a measuring cup or glass to make a compact crust.

3. Bake the crust 5 to 8 minutes just to set it a bit, then remove from oven and reduce chance of sogginess by letting it cool for a minute.

4. Pour the entire 14 ounce can of sweetened condensed milk evenly over the warm crust, spreading gently if needed so it covers most of the surface.

5. Sprinkle 1 cup semisweet chocolate chips evenly over the condensed milk, then 1 cup butterscotch chips, then 1 cup sweetened shredded coconut, and finally 1 cup roughly chopped nuts (walnuts or pecans). Add a pinch of salt if you like to cut the sweetness.

6. Press the top very gently with your hands or the back of a spoon so the chips and coconut nestle into the condensed milk but dont mix layers together.

7. Bake 20 to 25 minutes until edges are bubbly and the coconut is lightly golden. Dont overbake the center, it will set as it cools.

8. Cool completely in the pan on a wire rack, at least 1 hour; for cleaner squares chill 1 to 2 hours or overnight in the fridge.

9. Use the parchment overhang to lift the slab out, trim edges if you want and cut into squares with a sharp knife (wipe the blade between cuts for neat pieces). Store in an airtight container at room temp for a few days or refrigerated for longer.

Equipment Needed

1. 9×13 inch baking pan (lined with parchment or lightly greased)
2. parchment paper (with an overhang so the slab lifts out easy)
3. large mixing bowl, metal or glass works fine
4. measuring cups and spoons (1 cup, tablespoons, etc)
5. rubber spatula and a wooden spoon for mixing and spreading
6. flat-bottomed measuring cup or a glass to press the crust firmly
7. wire rack for cooling
8. sharp knife and cutting board for trimming and slicing, plus oven mitts for safety

FAQ

1 1/2 cups graham cracker crumbs, packed

6 tablespoons unsalted butter, melted

1 (14 ounce) can sweetened condensed milk

1 cup semisweet chocolate chips

1 cup butterscotch chips

1 cup sweetened shredded coconut

1 cup chopped nuts (walnuts or pecans), roughly chopped

pinch of salt, optional

Q: Can I make these ahead of time? A: Yes, totally. They keep well in the fridge for up to a week and actually slice neater after chilling. You can also freeze squares wrapped tightly for up to 2 months.

Q: Do I have to use both chocolate and butterscotch chips? A: No, you can use all chocolate, all butterscotch, or mix in white chocolate. The texture matters more than exact flavors, so swap as you like.

Q: My top browned too fast what can I do? A: Cover loosely with foil partway through baking to prevent over-browning. Ovens have hot spots so rotate the pan if needed.

Q: Can I make the crust without butter? A: You can try coconut oil or melted margarine, but butter gives best flavor and helps the crumbs bind. If using less fat, the crust may be looser.

Q: Why did my bars turn out soggy? A: Often from not chilling long enough or too much condensed milk on thin crust. Make sure crust is packed tightly and let bars fully set, or prebake crust for 5 minutes before adding toppings.

Dreamy Seven Layer Magic Bars Recipe Substitutions and Variations

Graham cracker crumbs: swap 1 1/2 cups with crushed digestive biscuits, crushed vanilla wafer cookies (Nilla), or finely crushed gingersnaps for a spicier crust.
Unsalted butter, melted: use an equal amount coconut oil (makes them dairy free), or equal amount vegan stick butter; if you use salted butter, skip the optional pinch of salt.
Sweetened condensed milk: replace 1 can 1:1 with sweetened condensed coconut milk for dairy free, or make a quick home version by simmering 2 cups whole milk with 1 cup sugar until reduced by about half, then cool before using.
Chips, coconut, nuts: swap semisweet chocolate chips for chopped bittersweet or milk chocolate, use caramel bits or toffee instead of butterscotch chips, shredded coconut can be replaced with extra chopped nuts, and nuts can be swapped for toasted sunflower or pumpkin seeds for a nut free option.

Pro Tips

1. Toast the coconut and nuts first, even if its just 3 to 5 minutes on a baking sheet. It wakes up the flavor and keeps things from getting soggy, just dont burn them cause that taste lingers.

2. Warm the sweetened condensed milk a few seconds in a microwave safe bowl so its more pourable and spreads nicer, but dont heat it until bubbling or youll change the texture.

3. Finish with a few flakes of sea salt right after it comes out of the oven, or a light drizzle of caramel or chopped toffee if you like. That contrast makes these much less cloying.

4. For the cleanest squares, freeze the slab for 20 to 30 minutes then slice with a thin sharp knife warmed under hot water and wiped between cuts. Cuts come out way neater and you wont crush the bars.

Dreamy Seven Layer Magic Bars Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I reimagined Graham Cracker Magic Bars with one surprising pantry swap that alters the familiar layers in a way you won't expect.

Servings

servings

Calories

344

kcal

Equipment: 1. 9×13 inch baking pan (lined with parchment or lightly greased)
2. parchment paper (with an overhang so the slab lifts out easy)
3. large mixing bowl, metal or glass works fine
4. measuring cups and spoons (1 cup, tablespoons, etc)
5. rubber spatula and a wooden spoon for mixing and spreading
6. flat-bottomed measuring cup or a glass to press the crust firmly
7. wire rack for cooling
8. sharp knife and cutting board for trimming and slicing, plus oven mitts for safety

Ingredients

1 1/2 cups graham cracker crumbs, packed
6 tablespoons unsalted butter, melted
1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup sweetened shredded coconut
1 cup chopped nuts (walnuts or pecans), roughly chopped
pinch of salt, optional

Directions

Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper leaving an overhang or lightly grease it so bars pop out easy later.
Mix 1 1/2 cups packed graham cracker crumbs with 6 tablespoons melted unsalted butter until evenly moistened and press firmly into the bottom of the pan using the back of a measuring cup or glass to make a compact crust.
Bake the crust 5 to 8 minutes just to set it a bit, then remove from oven and reduce chance of sogginess by letting it cool for a minute.
Pour the entire 14 ounce can of sweetened condensed milk evenly over the warm crust, spreading gently if needed so it covers most of the surface.
Sprinkle 1 cup semisweet chocolate chips evenly over the condensed milk, then 1 cup butterscotch chips, then 1 cup sweetened shredded coconut, and finally 1 cup roughly chopped nuts (walnuts or pecans). Add a pinch of salt if you like to cut the sweetness.
Press the top very gently with your hands or the back of a spoon so the chips and coconut nestle into the condensed milk but dont mix layers together.
Bake 20 to 25 minutes until edges are bubbly and the coconut is lightly golden. Dont overbake the center, it will set as it cools.
Cool completely in the pan on a wire rack, at least 1 hour; for cleaner squares chill 1 to 2 hours or overnight in the fridge.
Use the parchment overhang to lift the slab out, trim edges if you want and cut into squares with a sharp knife (wipe the blade between cuts for neat pieces). Store in an airtight container at room temp for a few days or refrigerated for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.