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)
- 9 x 13-inch pan
- medium microwave safe bowl
- 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
- 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.