Description
Indulge in the rich and decadent 7-Layer Magic Bars Delight, featuring a buttery graham cracker crust topped with a colorful stack of chocolate chips, butterscotch chips, shredded coconut, and chopped nuts, all bound together with sweetened condensed milk and finished with a luscious homemade salted caramel drizzle.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Layers
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup sweetened shredded coconut
- 1/2 cup chopped walnuts or pecans
- 1 cup sweetened condensed milk
Salted Caramel Drizzle
- 1/2 cup granulated sugar
- 2 tablespoons water
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon flaky sea salt
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars.
- Make crust: In a bowl, combine the graham cracker crumbs and melted butter until the mixture is evenly combined. Press this firmly and evenly into the bottom of the prepared baking pan to form the crust layer.
- Add layers: Sprinkle the semi-sweet chocolate chips evenly over the crust, then add the butterscotch chips, followed by the shredded coconut, and finally the chopped nuts, layering each ingredient evenly across the pan.
- Add condensed milk: Pour the sweetened condensed milk evenly over all the layered ingredients, ensuring they are sealed and held together during baking.
- Bake bars: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the edges are golden and the center is set. Remove from the oven and allow the bars to cool completely in the pan.
- Prepare salted caramel drizzle: In a small saucepan over medium heat, dissolve the granulated sugar and water. Avoid stirring once dissolved; instead, let it cook until it turns an amber color, about 4 to 5 minutes. Remove from heat and whisk in the unsalted butter, then the heavy cream, and finally stir in the flaky sea salt. Allow the caramel to cool slightly before use.
- Drizzle caramel and serve: Drizzle the cooled salted caramel evenly over the cooled bars. Let the caramel set briefly before using the parchment overhang to lift the bars out of the pan. Cut into squares and serve.
Notes
- For nut-free version, omit the chopped walnuts or pecans or substitute with seeds like pumpkin or sunflower seeds.
- Use parchment paper to ensure easy removal of bars without sticking.
- Ensure the caramel is not too hot when drizzling to prevent melting the bar’s surface layers excessively.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Allow bars to cool completely before cutting to maintain clean edges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: 7-Layer Bars, Magic Bars, Dessert Bars, Chocolate, Butterscotch, Coconut, Salted Caramel, Easy Dessert
