Recipe by Patty Tindall
"Easy to make, and very rich. Can use different kinds of chips (vanilla or peanut butter) to suit your taste."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
graham cracker crumbs
semisweet chocolate chips
1 (14 ounce) can
sweetened condensed milk
1 1/3 cups
These are great bars! I've tried several recipes for these bars and here's what I've learned (some after many failed attempts):
1. Don't buy graham cracker crumbs. Use regular graham crackers and crush them yourself.
2. If you have trouble with the butter not soaking through the cracker crumbs, combine them in a small bowl first and then pat them into the pan evenly.
3. The order of ingredients makes a difference in taste. This recipe puts the coconut on last which makes a great toasted coconut top.
This is the first time that I have made this type of seven layer bars with the butterscotch chips. Interesting flavor, but a bit on the sweet side for me.
This is a delicious combination of ingredients! However, if you follow the directions provided with the Seven Layer Magic Cookie Bars recipe submitted by Eagle Brands, they come out much prettier and easier to cut and eat. It's the same exact ingredients -- just a different method.
I thought this recipe was good and tastes just as sweet as any other recipe. I had some technical difficulties following step one (melt butter, coat pan, sprinkle in crumbs). This method didn't make the crust solidify so when I cut the bars, most of the crumbs were left in the pan. The second time, I combined the butter and crumbs in a seperate bowl, then pressed it into the pan. Much better. Also, I find that it is really hard to cut these out of the pan because the condensed milk sticks to the pan after baking. You have to chisel them out! The second time, I layered the pan in foil but now, the foil is stuck to the bars. Just keep this in mind. Alterations: I used chocolate/caramel swirled chips and substituted pecans for walnuts. Good!!
These are one of my favorite cookies. I made my own crumbs as suggested and mixed them in a separate bowl, pressed into a pan sprayed with Pam. As far as putting the Sweetened condensed milk on the top or the bottom, I decided to warm the can slightly in hot water to make it more liquid, then I poured half on the crumb crust and the other half over the top, this seemed to do the trick to adhere the crust together and coat the coconut as well. I let them cool for about 30 minutes, then cut them with a pizza cutter, but did not remove them from the pan until the next day this gave them enough time to set up properly and they were easy to remove and maintained their shape.
I read many of the reviews and used parchment paper - perfect solution to the reports of stickiness. The entire thing lifts out of the pan and comes right off the paper when fully cooled. An exceptional variation follows:
Substitute chocolate boxed cake instead of graham crumbs, increasing butter to 1 1/2 sticks of butter. Mix thoroughly and press on bottom of pan. I used 1 cup peanut butter chips, 1 cup milk chocolate chips, 1/2 cup semi-sweet chips and sprinkled over the crust. I omitted nuts altogether; mixed the milk with the coconut, poured it over the layers of chips; THEN topped with a handful of semi-sweet chips on top for a really nice presentation.
Very impressive and absolutely delicious - finger licken' good!
I made this for a holiday party at work recently, and it was a huge hit! It is definitely for the sweets lover, but the combination of the butterscotch with the coconut and semi-sweet chocolate really gives them a great flavor. Be careful if you put the bars in the fridge to cool, they can become very hard a difficult to cut. I would advise cooking them the night before and sitting them out to cool instead. Also, don't go wild with the semi-sweet chips, they can overpower the good taste of the other ingredients. Finally, I used regular butter instead of unsalted, and they still tasted great.
I make these all the time - many variations - but I always add the milk last like other reviewers. I found a new variation to try recently - use a box of devil's food cake mix blended with 1 1/2 cups softened butter to make a crumbly dough & use that in place of the graham crackers....YUM! And I think it holds together better that cracker crumbs.
* Percent Daily Values are based on a 2,000 calorie diet.
Seven Layer Bars
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 85
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make deliciously decadent no-bake treats.
See how to make tart and tasty lemon bars.
See how to make super-easy, soft, and gooey marshmallow bars.