Ingredients
Pan: 9×13-inch (23×33 cm)
Base
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/2 cup (113 g) butter, melted
Layers
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (170 g) butterscotch chips
- 1 1/3 cups (90–110 g) sweetened shredded coconut
- 1 cup (120 g) chopped nuts (walnuts or pecans)
- Pinch of salt (optional but highly recommended)
Optional Finishes
- Extra chocolate drizzle
- Flaky sea salt
Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line a 9×13 pan with parchment.
- Mix graham crumbs with melted butter. Press firmly into the bottom of the pan.
- Sprinkle layers evenly over the crust in this order:
chocolate chips, butterscotch chips, coconut, nuts, and a pinch of salt. - Slowly drizzle sweetened condensed milk evenly over the top (try to cover as much surface as possible).
- Bake 25–30 minutes, until the top is lightly golden and the edges are bubbling.
- Cool completely (at least 2 hours) before slicing for the cleanest bars.
Serving and Storage
- Serve: room temperature for chewy bars, or chilled for firmer, cleaner slices.
- Store: airtight container at room temp up to 3 days, or refrigerate up to 7 days.
- Freeze: wrap tightly and freeze up to 2 months. Thaw in the fridge or at room temp.
Tips
- Press the crust firmly: this keeps the bars from crumbling when sliced.
- Drizzle condensed milk slowly: helps it soak into all the layers evenly.
- Cool fully before cutting: warm bars are delicious but messy.
- Sharper slices: chill 30–60 minutes, then cut with a warm knife (wipe between cuts).
- Balance the sweetness: a pinch of salt (or flaky sea salt on top) makes the flavors pop.
Variations
1) Peanut Butter 7 Layer Bars
Swap butterscotch chips for peanut butter chips (or do half-and-half).
2) S’mores Version
Add mini marshmallows in the last 5 minutes of baking (watch closely so they don’t burn).
3) Chocolate Lovers
Use semi-sweet + dark chocolate chips and skip butterscotch for a deeper chocolate flavor.
4) No-Nut Bars
Skip nuts and add extra coconut, crushed pretzels, or toffee bits for crunch.
5) Gluten-Free
Use gluten-free graham crumbs (or crushed gluten-free cookies) for the crust.
FAQ
Why are my bars too runny?
They likely need more cooling time, or they were underbaked. Bake until bubbling at the edges and lightly golden on top, then cool completely.
Can I use a different crust?
Yes—crushed Oreos, vanilla wafers, or digestive biscuits all work well (keep the same butter-to-crumb ratio).
Can I cut the sweetness?
You can use dark chocolate chips and add salt, but condensed milk is key to the classic “magic bar” texture.
