There are seven layers of goodness in these cookies. Graham cracker crumbs, butter, sweetened condensed milk (mmm), butterscotch chips, chocolate chips, coconut, and finally pecans. The ingredients are spread over a graham cracker crust in layers. You bake the cookies, cool, and eat. They have a wonderful chewy texture with the flavors of butterscotch and chocolate.
One tip I have in making these cookies is to line the entire pan with foil, extending the foil over the edges of the pan. Spray the foil with cooking spray. After the bars have baked and cooled, lift up by the edges of the foil to remove the cookies from the pan. The cookies cut a lot nicer this way.
I sometimes do variations to the recipe below: I substitute vanilla wafers for graham crackers and peanut butter chips for butterscotch chips. The taste is still delicious.
Seven Layer Magic Bars
From Eagle Brand
No-Stick Cooking Spray
1 1/2 cups graham cracker crumbs
1/2 cup butter melted
1 (14oz) can Sweetened Condensed Milk
1 cup butterscotch-flavored chips
1 cup semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped pecans
1. Preheat oven to 350 degrees (F). Spray a 13x9 -inch baking pan with no-stick cooking spray.
2. Combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer with remaining ingredients.
|Graham Cracker Crumbs and Butter|
|Crumb Mixture Pressed in Bottom of Baking Pan|
|Sweetened Condensed Milk Pour Over Crust|
|Layer of Butterscotch Chips|
|Layer of Chocolate Chips|
3. Bake 25-30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on a wire rack.
4. Cut into bars or diamonds.
Makes approximately 30 bars
|Layer of Coconut|
|Out of Oven|
|Seven Layer Magic Bars|