Pouring sweetened condensed milk over whole unbroken graham cracker sheets is the starting point for Magic Bars (also known as Seven Layer Bars). As they bake, the thick milk bubbles, caramelizes, and binds the crackers, chocolate chips, nuts, and coconut into a rich, gooey bar.
Ingredients
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1 sleeve whole graham cracker sheets (approx. 9 sheets)
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1/2 cup (1 stick) unsalted butter, melted
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1 can (14 oz) sweetened condensed milk
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1 cup semi-sweet chocolate chips
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1 cup butterscotch chips (or white chocolate chips)
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1 cup sweetened flaked coconut
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1 cup chopped pecans or walnuts (optional)
1.Preheat and Prep the Pan:
Preheat your oven to 350 F (175 C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, or grease it thoroughly with butter or non-stick spray.
2.Lay Down the Graham Crackers:
Arrange the whole, unbroken graham cracker sheets in the bottom of the prepared pan, breaking or trimming them carefully if needed to cover the base in an even single layer.
3.Drizzle Melted Butter:
Pour the melted unsalted butter evenly over the layer of whole graham crackers, making sure each cracker is moistened so they form a buttery crust as they bake.
4.Pour the Sweetened Condensed Milk:
Slowly pour the entire can of sweetened condensed milk evenly over the buttered graham cracker layer, letting it seep into the cracks and coat the crackers completely.
5.Layer the Toppings:
Evenly sprinkle the semi-sweet chocolate chips, butterscotch chips, flaked coconut, and chopped nuts over the condensed milk in distinct layers. Press down gently with your hands or a spatula so the toppings adhere into the milk.
6.Bake and Cool:
Bake in the preheated oven for 25 to 30 minutes, or until the edges and coconut are golden brown and the center is bubbly and set. Remove from the oven and let cool completely in the pan (about 1 to 2 hours), then chill in the refrigerator for 30 minutes to make slicing clean and easy. Lift out using the parchment paper and cut into squares.
