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7-Layer Magic Bars

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Ingredients

Warning0 allergens identified

7-Layer Magic Bars

½ cup unsalted butter(softened)

¾ cup light brown sugar(packed)

1 tsp vanilla extract

1 large egg

1 cup all purpose flour

1 cup graham cracker crumbs

1 tsp corn starch

½ tsp cinnamon

½ tsp baking powder

¼ tsp salt

⅓ cup semisweet chocolate chips(1/3 cup is 2 oz.)

⅓ cup milk chocolate chips(1/3 cup is 2 oz.)

⅓ cup butterscotch chips(1/3 cup is 2 oz.)

½ cup shredded coconut(1/2 cup is 2 oz.)

½ cup pecans(finely chopped, 1/2 cup is 2 oz.)

1 cup sweetened condensed milk(1 cup is 8 oz.)

Instructions

Preheat the oven to 350°F.

Line an 8-inch square baking pan with parchment paper. Set aside.

Place the softened butter, brown sugar, and vanilla extract into a large bowl. Use a mixer to cream together the butter and sugar on medium speed for 1 minute, or until pale and fluffy. Add the egg and continue to beat on medium speed until light and fluffy, 30 seconds to 1 minute.

Add the flour, graham cracker crumbs, corn starch, cinnamon, baking powder, and salt to the bowl. Beat the mixture on medium speed for about 1 minute, until all ingredients are combined. Scrape down the sides of the bowl with a rubber spatula as needed.

Transfer the dough to the baking pan. Use a rubber spatula or clean hands to press the dough into an even layer.

Bake the crust on the middle rack of oven until slightly puffy, about 10 minutes.

Remove the baking pan from the oven. Sprinkle the chocolate chips, butterscotch chips, shredded coconut, and chopped pecans evenly over the crust. Drizzle the sweetened condensed milk over the top, allowing it to spread.

Return the pan to the oven and bake until bars are set in the middle and lightly golden brown, 26-30 minutes. If the bars seem to be browning too quickly during cooking, loosely cover them with a sheet of aluminum foil.

Check to see that bars are done. Remove from oven or add time as needed.

Allow bars to cool at room temperature for 15 minutes, then transfer to the refrigerator. Chill for at least 2 hours before slicing.

Lift the bars from the pan by pulling up on the edges of the parchment paper. Slice into squares and serve.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Butter Base Prevents Soggy Bottoms 🧈
Press the graham cracker and butter mixture firmly into the pan and pre-bake for 5-7 minutes before adding layers to create a moisture barrier and ensure a crispy foundation.
Even Layer Distribution for Balanced Bites 🎯
Divide each ingredient (nuts, coconut, chips) into equal portions and distribute evenly across the pan so every bite contains all seven layers rather than clustered spots.
Sweetened Condensed Milk Drizzle Technique 🥛
Pour the condensed milk slowly in a thin, zigzag pattern rather than in one spot to ensure it flows between layers and binds all ingredients together for structural integrity.
Cool Completely for Clean Cuts ✂️
Allow bars to cool to room temperature, then refrigerate for at least 2 hours before cutting with a sharp, hot knife (wipe between cuts) to prevent smudging and achieve clean, defined squares.
Toast Nuts and Coconut for Enhanced Flavor 🌰
Lightly toast pecans and shredded coconut in a dry skillet for 3-4 minutes before layering to deepen their nutty flavors and add a subtle crunch that elevates the entire bar.