Seven-Layer Magic Bars

Ingredients

Equipment Needed

• •13x9-inch metal baking pan
• •Wire cooling rack
• •Measuring cups
• •Plastic knife for cutting

Instructions

1. 1

   Prepare the pan

   Position a rack in the center of your oven and preheat to 350°F (175°C). Place the butter in a 13x9-inch baking pan and set it in the warming oven until the butter melts completely, about 5 minutes. Watch it closely. You want melted butter, not browned butter. Remove the pan and tilt it to coat the bottom evenly.

   A metal pan produces crispier edges than glass. If using glass, reduce oven temperature to 325°F.
2. 2

   Form the crust

   Sprinkle the graham cracker crumbs evenly over the melted butter. Use the bottom of a measuring cup or your palm to press the crumbs into a compact layer. Work from the center outward. The crust should feel firm when you press it, not loose and sandy. This foundation holds everything above it.

3. 3

   Build the layers

   Scatter the chocolate chips in an even layer over the crust. Follow with the butterscotch chips, distributing them to fill any gaps left by the chocolate. Spread the coconut over the chips, then finish with the chopped pecans. Each layer should be visible and distinct. Resist the urge to press down or mix them together.

   For variety, substitute white chocolate chips for butterscotch, or use walnuts instead of pecans. The technique works with any combination.
4. 4

   Pour the condensed milk

   Open the can of sweetened condensed milk and drizzle it slowly over the entire surface in a zigzag pattern. Cover as much area as possible. The milk will seep down through the layers during baking, but any dry spots on top will burn rather than caramelize. Be thorough.

5. 5

   Bake until golden

   Slide the pan into the oven and bake for 25 to 30 minutes. You're looking for deep golden color on the coconut and bubbling around the edges where the condensed milk has caramelized. The center may still look slightly pale, but it will continue to set as it cools. Don't overbake. Dry bars mean you went too far.

6. 6

   Cool completely before cutting

   Let the bars cool in the pan on a wire rack for at least 2 hours, or until completely cool to the touch. The condensed milk needs time to firm up. Cutting too early produces a gooey mess. Run a thin knife around the edges, then slice into 24 bars: four cuts lengthwise, six cuts crosswise. A plastic knife prevents sticking better than metal.

   For cleaner cuts, refrigerate the cooled bars for 30 minutes before slicing. Wipe the knife blade between cuts.

Chef Tips

• •Buy graham cracker crumbs in a box or make your own by pulsing whole crackers in a food processor. Homemade crumbs taste fresher, but boxed work perfectly fine for a recipe this forgiving.
• •The condensed milk is the glue that holds everything together. Do not substitute evaporated milk, which is unsweetened and will produce an entirely different result. They are not interchangeable despite looking similar on the shelf.
• •Toast your pecans in a dry skillet for 3 minutes before adding them to the bars. The extra step brings out their natural oils and prevents that raw, slightly bitter taste that plagues many baked goods.
• •These bars become more addictive when chilled. The chocolate firms up, the caramel sets, and each bite has distinct textural contrast. Try them both ways and decide for yourself.

Advance Preparation

• •Bars can be baked up to 5 days ahead. Store covered at room temperature for the first 2 days, then refrigerate.
• •Freeze baked and cut bars in a single layer, then transfer to an airtight container once solid. They keep frozen for up to 2 months.
• •Graham cracker crumbs can be crushed and stored in an airtight container for several weeks, making assembly even faster during the holiday rush.

Frequently Asked Questions

Nutrition Information

1 serving (about 52g)