Ingredients
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups graham cracker crumbs
- 1 can (14 oz) sweetened condensed milk
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Crust. Stir the melted butter into the graham crumbs and press firmly into a parchment-lined 9x13-inch pan.
- Pour. Pour the sweetened condensed milk evenly over the crust.
- Layer. Sprinkle the chocolate chips, then coconut, then pecans in even layers. Press down gently so everything touches the milk.
- Bake. Bake at 350°F (175°C) for 24–28 minutes, until the edges are golden and the coconut is toasted.
- Cool and cut. Cool completely — at least 2 hours — before cutting into 24 bars. They firm up as they cool.
💡 Magic smarts
Pressing the layers down into the condensed milk is what makes them ‘magic’ — everything fuses into chewy, caramelized layers. The full cool-down is essential; cut them warm and they fall apart. Swap the pecans for walnuts, or the chocolate chips for butterscotch, to make them your own.
Common questions
Why are they called 7-layer bars?
Count them: graham crust, condensed milk, chocolate chips, coconut, pecans — plus the buttery base and caramelized top make seven delicious layers.
Can I make them nut-free?
Yes — swap the pecans for extra coconut, oats, or crushed pretzels for crunch.
How do I store them?
Airtight container at room temperature up to 5 days, or refrigerated up to a week.
Can I freeze magic bars?
Yes — freeze cooled bars up to 3 months. Thaw at room temperature.
Love this recipe?
Save it to your "Fall Baking Recipes" board so gooey layered magic is always one pan away.
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