7-Layer Magic Bars/Cookies

For this project, I made the classic 7-Layer Cookies/Bars, a timeless dessert known for its simple preparation and its rich, layered texture. I chose this recipe because it uses easy-to-find ingredients and demonstrates how careful layering can transform basic components into a structured, visually appealing dessert. By building 7 distinct layers in a specific order, these cookies bake into a perfectly balanced combination of crunchy, chewy and a magical sweet burst of flavors, which make them ideal for sharing, gifting or serving at gatherings!

Ingredients:

1/2 cup salted butter, melted

1 1/2 cup graham cracker crumbs

1 cup sweetened shredded coconut

1 cup semisweet chocolate chips

1/2 cup white chocolate chips (optional)

1 cup butterscotch chips

1 can (14 oz. size) sweetened condensed milk

1 cup pecans (optional)

Preheat your oven to 350 F (175 C) so that it reaches the correct temperature before baking. While the oven heats up, lightly grease an 11 x 7 inch baking pan using butter or a non-stick cooking spray. This prevents the cookies/bars from sticking and ensures a clean, and easy removal once they have baked and cooled.

In a medium mixing bowl, combine the melted salted butter with the graham cracker crumbs. Stir the mixture until all crumbs are evenly coated and properly combined. It will resemble a wet sand like texture/appearance. Then transfer the mixture into the prepared baking pan and press if firmly and evenly across the bottom, using the back of a spoon.

A well-packed crust helps support the rest of the layers above it and gives the cookies the slight crunch and the proper structure they need.

This recipe is known as 7-Layer Cookies because the ingredients are added in a specific order to create the individual 7 distinct layers that each give off a different flavor profile. Before assembling the layers, measure and prepare all topping ingredients. Having everything ready and organized ensures smooth assembly and helps maintain the clean, even layers all throughout.

1. 1 cup of sweetened shredded coconut and set aside in a bowl
2. 1 cup of semisweet chocolate chips into a separate bowl
3. 1 cup of butterscotch chips and place them in another bowl
4. open the 14 oz can of sweetened condensed milk so it is ready to pour overtop
5. 1 cup of pecans and roughly spread them out to remove any clumps (optional)

Arrange the prepared toppings in the exact order that they will be used. The 7 layers are built by alternating and binding the ingredients so the condensed milk can flow through and hold everything together during baking:

Layer order:

1. Graham cracker crust
2. Sweetened shredded coconut
3. Semisweet chocolate chips
4. Butterscotch chips
5. Sweetened condensed milk
6. Pecans
7. Lightly toasted top formed during baking

Following this order ensures that all 7 layers remain distinct while baking evenly. Alternating textures - crumbly, chewy, melty and crunchy, which creates the classic layered structure and balanced flavor.

Evenly sprinkle the sweetened shredded coconut over the graham cracker crust. Spread it out so that it covers the entire surface. This layer adds texture and a subtle chewiness that balances the sweetness of the other ingredients.

Next, sprinkle the semisweet chocolate chips evenly over the coconut layer, followed by the butterscotch chips on top and (if you want to add white chocolate chips). Distributing the chips as evenly as possible ensures that every bite has a balanced mix of sweet flavors without an overly overwhelming single area.

Slowly pour the sweetened condensed milk over the layered ingredients, making sure to cover as much of the surface as possible. The milk will seep down through the layers during baking, which will bind everything together and create a rich, gooey texture that wont be dry or bland, which is what these cookies are known for!

Sprinkle the pecans evenly over the top. This final layer adds a yummy pleasant crunch and a nutty flavor that perfectly contrasts with the sweetness of the condensed milk and chocolate.

Place the pan in the preheated oven and bake for 25 minutes, or until the top is lightly golden and the edges are set. Make sure to check on it occasionally so it doesn't over-bake. You might notice that as its baking it will start to bubble, that's just the condensed milk baking and settling into the rest of the layers. While its baking the chocolate chips will start to develop a slightly toasted finish, this is what you want!

Remove the pan from the oven and allow it to cool on a wire rack until it reaches around room temperature. For clean slices and the best texture, place the pan in the fridge and chill before serving.

This helps maintain their shape of the 7 different layers and makes it so it doesn't fall apart or melt when you go to cut them. Once chilled, cut the cookies into squares and enjoy!