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.
Thanks. I had forgotten how easy the 7 layer bars are to make and so delicious too. Do you uses salted or unsalted butter for this?
Forgot to rate
Unsalted!
Really easy and tastes wonderful!
This has been in my Mom’s yearly gift cookie plates for 50 years! It’s perfect. These are definitely also great with roasted, salted pecans as well. Mom uses walnuts in hers, as always. But there’s something about the roasting and saltiness, and pecans have a maple-y flavor. I like that there’s different options for the recipe.
These taste delicious! The graham cracker crust was seriously thin and I was skeptical, but overall did taste like it was in proportion to everything else. The only thing I had to increase was coconut in order to have it cover everything. I’m wondering if you packed the cup? I measured according to the listed amounts and weighed them as I know I will get a more consistent result if I make it that way next time, but this seems like a recipe that might be flexible with just measuring everything with your heart and making sure each one is just an even layer.
Found the ingredient list
I apologize for being poopy – keep the 5 star and delete please
Hi! Are these gluten free?
Hi Mary, you would just need to use gluten free graham crackers and then you would be good to go!
I made these without the nuts and they are so good. They hold so well. Two questions though. 1) would using roasted hazelnuts be good in the recipe and 2) I used plain so would honey flavored graham crackers be a better choice.
I got to have a firm idea by the time December comes around of variation as they are going to be a part of a gift. So far if could give them more than 5 stars I would.
Hi Mary! I haven’t tried this with roasted hazelnuts before, but I think that sounds delicious. Let me know if you try that and how it goes. Also I usually use honey graham crackers, so I’d recommend those as well. Glad you enjoyed them!
Looks great! I will be making this. :). Clear instructions, and thank you for all of the pictures as that helps big time. One (or is that two?) question on the salt levels: Salted or unsalted butter and salted or unsalted nuts? Thanks again!
Hi Aaron! Great questions. The butter and nuts that I use are both unsalted.
Oh these look glorious the perfect snack bar for tailgating during game season or for Halloween.
This looks delicious! And since it’s moms birthday today I can totally make it x
These bars look so amazing! I will have to make these soon.
Oh my gosh! Just made these today, so super easy, super delicious and oh so gooey! I ate some warm, like a piece of pie on plate, could not leave them alone. Of course this evening, planned to freeze 2/3 of pan, but after tasting some more, I have about 1/4 of pan left. They actually cut super easy, super, crazy good! When preparing pan, I just greased with a little of melted butter, before adding crumbs to butter. You were absolutely right, they disappeared in no time. Thank you for this recipe….
Did anybody trying to freeze them? I wonder if they freeze well…?!
Vasy, that was my plan, but by tonight, there was only a couple left…I will be interested to hear how they freeze.
absolutely addicting! definitely a keeper. I didn’t have butterscotch so used peanut butter chips instead. can’t wait to try butterscotch next go around!
absolutely addicting! definitely a keeper. didn’t have butterscotch on hand but used peanut butter chips instead. can’t wait to try butterscotch next time!
These bars are delicious!
I used pecans and probably will add more nuts next time; 1 cup should be perfect.
In my opinion, the coconut and nuts are the stars of the show.
I also liked the idea of pouring the sweetened condensed milk over the top;
it kept the bars moister.
Superb! No wonder bakers have made this recipe for generations.