Seven Layer Magic Bars Recipe
Seven Layer Magic Bars – A buttery graham cracker crust is topped with layers of chocolate chips, butterscotch chips, coconut, chopped nuts, and then finished off with a blanket of sweetened condensed milk. These will not last long!
For more Easy Dessert Recipes, be sure to check out my Banana Cake with Vanilla Frosting, The Best Apple Crisp, and Blueberry Sour Cream Pie.
Magic Bars are a guilty weakness of mine. If you’ve never had one before, then I can guarantee after one bite they will become one of yours, too!
These downright irresistible Seven Layer Magic Bars never last long at our house. I’m telling you right now that you will not be able to stop at just one of these bad boys.
Or five.
Believe me on this. I’ve walked that line already, folks!
What are 7 Layer Bars?
Seven layer bars are an easy, sweet dessert bar made up of seven ingredients. The preparation of these bars is super simple; make the crust, place the crust in the bottom of the pan, then layer the remaining ingredients on top and bake.
What are the 7 layers in 7 Layer Bars?
- graham cracker crumbs
- butter
- chocolate chips
- butterscotch chips
- sweetened flaked coconut
- chopped walnuts (or nuts of choice)
- sweetened condensed milk
How to Make Seven Layer Magic Bars – Step by Step
Step 1: Prepare pan
Preheat oven to 350 degrees. Spray a 9×13 inch baking pan with cooking spray or line with parchment paper and set aside.
Step 2: Make the crust
Melt butter in a small saucepan. Remove from heat and stir in graham cracker crumbs until throughly combined. Press into the bottom of a 9×13 inch baking pan to form the crust.
Step 3: Add the layers
Evenly sprinkle remaining ingredients one by one over the crust to form layers, beginning with the chocolate chips, followed by the butterscotch chips, coconut, and walnuts. Pour the condensed milk evenly over the top, and spread with a rubber spatula to make sure it’s evenly distributed.
Step 4: Bake
Bake in preheated oven for 25-30 minutes until edges are golden brown and the middle is set. Allow to cool completely before slicing.
Tips and Notes for Making the Best 7 Layer Bars
- 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 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.
Recipe Swaps and Variations
The base recipe for these seven layer magic bars is tried and true and needs no changes, but if you want to switch things up, here are some ideas:
- Use vanilla wafers, cinnamon graham crackers, or shortbread cookies in place of regular graham cracker crumbs
- Swap the chocolate chips or butterscotch chips with white chocolate chips, peanut butter chips, or toffee bits
- Add in dried fruit like raisins or Craisins
- Swap the chopped walnuts for any nut you like. Chopped pecans are my other go-to. You can also leave them out completely for a nut allergy.
- Add some chopped pretzels for a sweet and salty twist.
- If coconut isn’t your thing, you can definitely leave it out!
Storing and Freezing Seven Layer Magic Bars
You can store your Seven Layer Magic Bars in an airtight container on the counter for up to five days. You can also store them in the fridge.
7 Layer Bars also freeze perfectly! Place the cut bars in an freezer safe container or large ziplock bag for up to 6 months. Allow the bars to thaw on the counter top or in the fridge before enjoying them.
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Seven Layer Magic Bars
Ingredients
- 1 1/2 cups crushed graham cracker crumbs
- 1/2 cup butter
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 1 cup sweetened flaked coconut
- 1/2 cup chopped walnuts
- 1 (14 oz) can sweetened condensed milk
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 inch baking pan with cooking spray or line with parchment paper and set aside.
- Melt butter in a small saucepan. Remove from heat and stir in graham cracker crumbs until throughly combined. Press into the bottom of a 9×13 inch baking pan to form the crust.
- Evenly sprinkle remaining ingredients one by one over the crust to form layers, beginning with the chocolate chips, followed by the butterscotch chips, coconut, and walnuts. Pour the condensed milk evenly over the top, and spread with a rubber spatula to make sure it's evenly distributed.
- Bake in preheated oven for 25-30 minutes until edges are golden brown and the middle is set.
- Allow to cool completely before slicing. Enjoy!
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 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.
Every layer in these bars is so good! Really love the butterscotch!
If you double the batch do you cook it for 45 minutes or 60 minutes
My Mom made these in the 70’s. I’m making them for a work Christmas Potluck!!!
Yes. But found if you let them cool completely and use a steak knife it works just fine.
I replaced the chocolate chips with white chocolate chips due to allergy. Absolutely delicious either way. Thank you for a lovely recipe.
I used organic unsweetened grated coconut. I have quite a few converts who the “I hate coconut” thing has gone out the window. Thank you for the fabulous recipe. Made it tonight for a care package for my parents’ friend, and had to threaten my dad to not touch until it cool and I cut it!
Did anyone else ha e a hard time slicing these bars?
I added pretzles to my crust! It was soooooo good!!
Just wondering if you can make these without the walnuts and if I would have to adjust the recipe in other ways to account for their absence. Thank you!
Hi Maria, you can just leave them out! No need to change anything else.
Can I substitute fat free condensed milk for regular on magic cookie bars?
Hi Ana, I haven’t tried that before but I think it should work fine.
That’s how I always make them. Fat Free works just fine!
My grandmother used to bake these all the time. A warm memory of my childhood. I can’t recall what they were called. I’ll bake them tonight. ????
Super tasty, got a ton of compliments!
Super easy way to make it gluten free (esp if you can’t find gf graham crackers or they’re too pricey) is just smash up some honey nut cheerios – I used about 2ish cups uncrushed to make the 1 1/2 cups crushed equivalent
Awesome tip, Shelly!
Can relate to ur story, 2 of our dogs got out during our honeymoon. Pet sitter called after they had been gone FIVE days.. we were in Italy and frantic… they came home 2 d later just as we boarded he plane to come home.. we spent the next to last day callIng Neighbors friends shelters and mathe no signs..l those goofballs came. BAck the am we returned
My mother has been making these food Christmas as long as I can remember, they are my all time favorite sweet treat! She makes an extra pan of them for my twin sister and I every year. We absolutely love them. I am not a fan of nuts so she always makes mine without nuts. I actualy just ate a huge piece. It is very rich though, as someone else mentioned.
On a side note, I’m so glad I found your story because I have never heard of butterscotch banana bread and that sounds fantastic, I love butterscotch and banana bread so that is right up my alley! Thank you! I can’t wait to make some of that and give it a try!
Yay Heather! Glad to have you here!
Hi.
Just wanted to know if the bars could be frozen?
Sure!
They were perfect!! ????????
Yay!!!
Do these need to be refrigerated. How long can these be kept
Hi! I sometimes refrigerate them if we aren’t going to be eating them within a day or so. I’d say they are good for 5 or so days in the fridge.