The holiday baking has begun. It kicked off last week with the Chocolate-Dipped Hazelnut Shortbread, baked gingerbread men earlier this week, and now we have the seven-layer cookies. These are on Michael's list of desired Christmas cookies every year, and they are gooey and good and insanely easy. They are also a great cookie for making with little kids. My two oldest boys, ages 4 and 2, had a great time helping pat down the graham cracker crust and pouring on the coconut, marshmallows, nuts, and chips.
The recipe is very versatile, and you can choose any kind of chopped nuts and chocolate or other flavored chips. This batch has sliced almonds, milk chocolate chips, and peanut butter chips. Check out the Variations list below for some interesting combinations.
Many versions of this recipe call for 1-½ cups of graham cracker crumbs, but I use 2 cups to make the bottom layer a bit more substantial (and a bit less greasy). I have also started using gluten-free graham cracker crumbs.
Variations and More Yummy Combinations
- peanuts with chocolate chips and peanut butter chips
- macadamia nuts with white chocolate chips and butterscotch chips
- almonds with semi-sweet chocolate chips and toffee chips
- walnuts with semi-sweet chocolate chips and peanut butter chips
- pecans with milk chocolate chips and butterscotch chips
Seven-Layer Cookies (aka Magic Bars, Junk Bars)
Equipment
- 9 x 13-inch pan
- medium microwave safe bowl
Ingredients
- 8 tablespoons unsalted butter (melted)
- 2 cups gluten-free graham cracker crumbs (or vanilla wafer crumbs)
- 2 cups flaked coconut
- 1½ cups miniature marshmallows
- 1 cup chopped nuts (chef's choice)
- 2 cups chocolate chips (also butterscotch, peanut butter, caramel, or toffee chips)
- 14 ounces sweetened condensed milk
Preparation
- Preheat oven to 350° F.
- Melt butter in the microwave safe bowl . Add the graham cracker crumbs, stirring until they are thoroughly combined. Wet your fingers a little bit. Pour the mixture into the 9 x 13 pan and press down with your wet fingers, forming a bottom layer.
- Sprinkle coconut, marshmallows, nuts, and candy chips, in that order, over top.
- Drizzle over all the condensed milk (open can with opener and scoop out the contents as milk is very thick.)
- Bake for 30 to 35 minutes, until well browned. Cool in pan on a rack. Using a wet knife, cut into small bars. Recipe makes about four dozen cookies.
Prissy says
🙂 My friend gave me this same recipe today. I didn't know what to call them, so I just named them after her. I used peanut butter, chocolate chips and pecans.
GFCFGourmet says
Recipe sounds great. I also have a recipe for that I wrote that my son absolutely loves!
GFCFGourmet says
Sorry about the duplicate post, but the title didn't come through. they are Graham Crackers.
Donna says
How far in advance can you make these, how long before they are not so fresh would anyone have any ideal. Thank you
Andrea says
Hi Donna. We make these a couple weeks in advance and freeze them in tins between layers of wax paper. I think they taste fine within that time period. They will keep for a couple months in the freezer, though I think they start taking on some funky freezer flavors the longer they sit.
shannon says
Do you bake these covered or uncovered? And, is there a good alternative to marshmellows?
Andrea says
Hi Shannon. I bake them uncovered. You can skip the marshmallows if you prefer, though I can't think of an alternative that will equal the consistency.
Catherine says
This came out exactly like the picture! Sooo yummy! I used almond slivers, milk choc chips and butterscotch and only half the can of condensed milk.