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    Home » Cookies

    Seven-Layer Cookies (aka Magic Bars, aka Junk Bars)

    Dec 1, 2006 · Modified: Dec 21, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Seven-Layer Bar Cookies - Andrea Meyers

    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

    📖 Recipe

    Seven-Layer Bar Cookies - Andrea Meyers
    Print Pin

    Seven-Layer Cookies (aka Magic Bars, Junk Bars)

    Adapted from Ann Meyers' recipe.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Keyword: bar cookies, chocolate, coconut, cookies, dairy, nuts
    Servings: 48
    Calories: 141kcal

    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
    US Customary - Metric

    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.

    Nutrition

    Calories: 141kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 43mg | Potassium: 67mg | Fiber: 1g | Sugar: 11g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Prissy says

      December 03, 2006 at 8:21 pm

      🙂 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.

    2. GFCFGourmet says

      December 05, 2006 at 6:15 pm

      Recipe sounds great. I also have a recipe for that I wrote that my son absolutely loves!

    3. GFCFGourmet says

      December 05, 2006 at 6:18 pm

      Sorry about the duplicate post, but the title didn't come through. they are Graham Crackers.

    4. Donna says

      December 09, 2007 at 1:00 pm

      How far in advance can you make these, how long before they are not so fresh would anyone have any ideal. Thank you

    5. Andrea says

      December 09, 2007 at 3:23 pm

      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.

    6. shannon says

      August 26, 2011 at 9:13 pm

      Do you bake these covered or uncovered? And, is there a good alternative to marshmellows?

      • Andrea says

        August 29, 2011 at 8:45 am

        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.

    7. Catherine says

      June 08, 2012 at 9:30 am

      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.

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