Pin A decadent, chewy dessert bar layered with chocolate, butterscotch, coconut, nuts, and a luscious salted caramel drizzle — a truly magical treat perfect for any sweet tooth.
I first made these 7-Layer Magic Bars for a weekend gathering, and they disappeared in minutes. The mix of gooey caramel and crunchy nuts is pure dessert bliss for anyone who loves over-the-top treats.
Ingredients
- Graham cracker crumbs: 1 1/2 cups (180 g)
- Unsalted butter (melted): 1/2 cup (115 g)
- Semi-sweet chocolate chips: 1 cup (180 g)
- Butterscotch chips: 1 cup (180 g)
- Sweetened shredded coconut: 1 cup (120 g)
- Chopped walnuts or pecans: 1/2 cup (60 g)
- Sweetened condensed milk: 1 cup (300 ml)
- Granulated sugar: 1/2 cup (100 g)
- Water: 2 tbsp (30 ml)
- Unsalted butter: 2 tbsp (30 g)
- Heavy cream: 1/4 cup (60 ml)
- Flaky sea salt: 1/2 tsp
Instructions
- Prepare the pan:
- Preheat oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Make the crust:
- In a bowl, mix graham cracker crumbs with melted butter until evenly combined. Press firmly into the pan to form an even crust.
- Layer toppings:
- Sprinkle chocolate chips evenly over the crust, followed by butterscotch chips, then coconut, and finally the chopped nuts.
- Add condensed milk:
- Pour sweetened condensed milk evenly over all the layers.
- Bake:
- Bake for 25–30 minutes, or until edges are golden and the center is set. Cool completely in the pan.
- Make salted caramel drizzle:
- In a small saucepan over medium heat, combine sugar and water. Stir until dissolved, then stop stirring and cook until the mixture turns a deep amber color (4–5 minutes). Remove from heat, whisk in butter, then slowly add heavy cream while whisking. Stir in sea salt. Let cool slightly.
- Finish and serve:
- Drizzle the cooled caramel over the bars. Let set, then lift bars from the pan and cut into squares.
Pin My kids love helping me add each layer and watching the caramel bubble up, turning baking time into a fun family tradition — plus, there are never leftovers!
Required Tools
9x9-inch (23x23 cm) baking pan, mixing bowls, saucepan, whisk, measuring cups and spoons, parchment paper
Allergen Information
Contains dairy (butter, condensed milk, heavy cream), tree nuts (walnuts/pecans), coconut, and gluten (unless using gluten-free crackers). May contain soy. Check all labels if allergies are a concern.
Nutritional Information (per serving)
Calories: 285, Total Fat: 17 g, Carbohydrates: 33 g, Protein: 3 g
Pin These bars are a crowd-pleaser every time, with layers of flavor in every bite. Serve chilled or at room temperature for best taste.
Recipe FAQ
- → Can I substitute walnuts with other nuts?
Yes, you can replace walnuts with pecans or almonds to vary the flavor and texture according to your preference.
- → How do I achieve the perfect salted caramel drizzle?
Cook sugar and water without stirring until amber colored, then whisk in butter and heavy cream, finishing with flaky sea salt for a rich, balanced drizzle.
- → What type of pan is best for baking these bars?
A 9x9-inch (23x23 cm) baking pan lined with parchment paper ensures easy removal and even cooking.
- → Can I make a gluten-free version?
Absolutely, use gluten-free graham cracker crumbs in the crust to adapt this dessert for gluten-sensitive diets.
- → How should I store the bars after baking?
Store bars in an airtight container at room temperature or in the refrigerator to keep them fresh and chewy.
- → Is it possible to add extra crunch to the bars?
Yes, sprinkle flaky sea salt on top before serving to enhance texture and flavor.