Seven Layer Magic Bars
Classic layered bars with a buttery graham-cracker base, chocolate and butterscotch chips, coconut, pecans and sweetened condensed milk baked into a chewy golden topping. Batch yield: 16 rectangular bars, approximately 1.18 kg after baking and cooling. One serving: 1 bar, approximately 74 g after baking and cooling. Allow approximately 3 hours 50 minutes from starting to cut bars. Prep time is 200 total non-oven minutes: 20 minutes of active preparation and cutting, 120 minutes of room-temperature cooling, and 60 minutes of refrigeration. Oven preheating, butter melting and its brief cooling fit within the initial preparation time and are not counted again. Cook time is one approximately 30-minute bake; there are no additional tray batches. Appliances: Oven; Microwave; Refrigerator. Equipment: Kitchen scales; 23 × 33 cm metal baking tin, at least 4 cm deep; Baking parchment; Microwave-safe mixing bowl; Spoon; Cooling rack; Cover for the cooled tin; Cutting board; Sharp knife; Airtight storage container. Allergens: Graham crackers contain wheat. Butter, condensed milk and many butterscotch chips contain milk. Chocolate and butterscotch chips may contain soy lecithin; check product labels for soy and other allergen warnings. Choose vegetarian baking chips. Nutrition is estimated per one of 16 equal bars; calories are consistent with the rounded macros, allowing for fibre and product variation. Storage: Once fully cooled and set, store airtight with parchment between layers. Keep at a cool room temperature for up to 3 days, or refrigerate for up to 7 days. In warm conditions, refrigerate. Freeze individual bars in an airtight freezer container for up to 3 months; thaw covered overnight in the refrigerator.
200 min
Prep
30 min
Cook
16
Serves
390
Calories
Macros · per serving
4g protein
40g carbs
24g fat
Ingredients
For 16 servings
- 200 g Graham cracker crumbs
- 115 g Unsalted butter
- 170 g Semisweet chocolate chips
- 170 g Vegetarian butterscotch baking chips
- 90 g Unsweetened shredded coconut
- 110 g Chopped pecans
- 397 g Sweetened condensed milk
Instructions
- 1
Heat the oven to 180°C/355°F conventional or 160°C/320°F fan. Line a 23 × 33 cm (9 × 13 inch) metal baking tin, at least 4 cm deep, with baking parchment extending over two opposite sides. No greasing is needed.
- 2
Put the butter in a microwave-safe mixing bowl. Microwave in 20-second bursts, stirring between bursts, until just melted, approximately 40–60 seconds altogether. Leave for 2 minutes. The butter does not need softening beforehand.
- 3
Stir the graham cracker crumbs into the melted butter until evenly moistened and sandy. Transfer to the lined tin and press firmly into an even layer across the entire base, using the back of a spoon.
- 4
Scatter the chocolate chips evenly over the crust, followed by separate layers of butterscotch chips, coconut and chopped pecans. Pour the condensed milk over the surface in thin, overlapping ribbons, reaching the edges. Do not stir the layers together.
- 5
Bake on the middle shelf for about 30 minutes, checking from 28 minutes. The edges should bubble and turn golden, the exposed coconut should be lightly toasted, and the centre should look set rather than liquid. The bars will still feel soft while hot. This batch uses one tin and one oven cycle.
- 6
Set the tin on a cooling rack and cool uncovered for 120 minutes, until completely at room temperature. Do not cut while warm: the filling needs this time to set. No raw eggs or raw flour are used, but the hot condensed-milk topping can burn, so avoid touching or tasting it straight from the oven.
- 7
Cover the cooled tin and refrigerate for 60 minutes to firm the layers. Lift out using the parchment, place on a cutting board and cut into a 4-by-4 grid to make 16 rectangular bars. Allow about 5 minutes for lifting, cutting and packing.
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