Magic Bars, also known as 7-layer bars, are a vintage classic. My neighbor shared them with us every Christmas when I was a child. The bars typically have a graham cracker crust topped with coconut, chocolate chips, sometimes butterscotch chips, and nuts. The ingredients meld together in the oven with gooey, sweetened condensed milk. The recipe I’m sharing here is my raspberry holiday version. The bars come together quickly and always turn out delicious! The recipe is easy and versatile. You can switch up the white chocolate chips for dark chocolate chips if you like.
| Servings |
bars
|
Ingredients
- 2 cups (185g) graham cracker crumbs about 25 squares
- 1/2 cup plus 2 tablespoons (142g) salted butter, melted
- 3 cups (240g) shredded sweetened coconut
- 1 14 oz (414ml) can sweetened condensed milk
- 1 cup (170g) white chocolate chips or dark chocolate chips
- 3/4 cup (215g) raspberry jam I used seedless
- 3/4 cup (90g) sliced almonds or blanched almonds, chopped
Ingredients
|
|
Instructions
- Preheat the oven to 350ºF (180ºC). Line a 13 x 9-inch baking pan with parchment paper.
- In a medium-sized bowl, mix the graham cracker crumbs and butter together until well combined. Press the crumb mixture evenly into the baking pan.
- Sprinkle the coconut evenly over the graham cracker base. Drizzle the sweetened condensed milk evenly over the coconut. Top with dollops of jam. Sprinkle with white chocolate chips, followed by almonds.
- Bake until the top and edges are light golden brown and the jam begins to bubble, about 25-28 minutes. Let cool completely, then cut into squares.