My mom makes this recipe every Christmas. Since moving away from “home,” I’ve taken over the tradition. These are my second favorite Christmas cookie, and they go over extremely well at the office or at any party. Last year one of the Tool Designers I worked with begged me for the recipe so he could make them for his kids.
This recipe is also known as Seven Layer Magic Bars or just Magic Bars. In our family they’re just Seven-layer Bars. Like most recipes I continue to make, I have tweaked this recipe to make it my own. I have a few special added touches.
First, I add a second can of condensed milk drizzled over the top. The second can ensures these normally gooey bars are even gooey-er and helps the layers stick together more. Second, I increase the amount of toppings (hence why I call them Loaded.). Third, I once used coconut “chips” instead of shredded coconut because that’s what I had on hand. Coconut chips are basically like coconut flakes, in my opinion. But using coconut chips makes the bars look extra special. Lastly, instead of chopping the walnuts I leave them in larger pieces. This is more visually appealing as well, IMO.
When I was re-making these, Dad asked me what I was making. When I told him the name of the bar he looked confused. I said, like the ones Mom makes. I guess with all the changes I’ve made over the year, they have come to not resemble my mom’s bars in the least!
Throw these in the freezer so they last longer. This is another cookie that I enjoy to eat when frozen.
You can probably make these cookies gluten-free by using a gluten-free graham cracker-like crumb. I actually attempted to do this when I updated the blog pictures however, I didn’t have a sufficient amount of the crumbs so I had to add some crushed animal crackers to the mixture — that was the only type of sweet cracker I happened to have on hand.
Also, you can make these taller than average by baking in a 9×13 pan. Height can add to the impressive look of these bars.
- 1 ½ c. butter or margarine
- 1 box graham crackers, crushed with a rolling-pin
- 2 14-oz cans sweetened condensed milk
- 2 c. butterscotch flavored chips
- 2 c. semi-sweet chocolate chips
- 3 c. coconut chips
- 2 c. walnut halves and pieces (break up any halves into smaller pieces)
- Preheat oven to 325°
- Place the butter in a 15×11-inch glass baking dish and melt it in the oven. Sprinkle crumbs over butter and combined until mixed – press the mixture evenly into the bottom of the pan. Pour one can of condensed milk evenly on top of crumbs.
- Top with remaining ingredients in order listed; press down firmly with fork. Drizzle second can of condensed milk across the top.
- Bake 25 minutes or until lightly browned. Cool.
- Chill if desired. Cut into bars. Store covered at room temperature.