A few months ago, Les and I went out for pizza. Afterwards we wanted something sweet. In the same strip mall is a Smart and Final. We walked in and browsed their bakery section. It was surprisingly good! There was a quite a variety of cakes, cookies, and pies. What caught both of our eyes was what they called Seven Layer Bars. I remember my Mom making this and calling them Magic Cookie Bars. We bought a small pack and they were just as good as I remembered.
This weekend we are celebrating the pastoral anniversary of the DeAros in Santa Clarita. The service will be at our church tomorrow with a meal to follow. I was asked to bring a dessert and decided I needed to make these bars. My Google search found "Seven Layer Magic Cookie Bars" on the Eagle Brand website. I feel sure this is the recipe Mom used!
Ingredients
1 1/2 cup graham cracker crumbs (12 graham crackers)
1/2 cup butter, melted
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup (6 oz.) butterscotch-flavored chips
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 1/3 cup flaked coconut
1 cup chopped nuts
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup (6 oz.) butterscotch-flavored chips
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 1/3 cup flaked coconut
1 cup chopped nuts
Instructions
HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
GRIND graham crackers using a food processor or blender (or place in a zip lock bag and crush with a rolling pin.) In the blender it took about 60 seconds.
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 evenly with remaining ingredients; press down firmly with fork. (I mixed the dry ingredients together, then scooped out a cup at a time to pour on top of the sweet condensed milk.)
BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars. This made about two dozen bars. I'm suppose to take a dozen to church, so we get to enjoy some here at home, too!
These are very easy to make and SO good!
















