What was I up to this week besides being sad? Stuffing myself senseless with magic bars, that's what. I did a little Christmas shopping, too, in between binges (plenty of time for resolutions later). But what I didn't do were my Christmas cards. At this point, they'll never arrive on time even if Rudolph himself delivers them, so if you're wondering where yours is, that's where.
I'm rerunning this recipe for magic bars because I'm still not in a writing sort of mood, plus I've adjusted the recipe slightly since my original post five years ago. More people know these as magic bars, but I will always call them seven-layer cookies because that's what Nonni called them when she made them for Christmas every year. Whatever you call them, they continue to be a favorite, and who couldn't use a little more magic in their lives.
Magic Bars (or Seven-Layer Cookies) (print-friendly version)
This is probably the easiest cookie recipe there is, perfect for bake sales and gifts.
1-1/2 cups graham cracker crumbs (or 14 whole graham crackers crushed)
6 tablespoons unsalted butter, melted
12-ounce package semi-sweet chocolate chips
12-ounce package butterscotch chips
2 cups walnut halves
2 cups shredded sweetened coconut
14-ounce can condensed milk
Preheat the oven to 350°F. Butter a 9x13-inch pan.
Mix the graham cracker crumbs with the melted butter and press onto the bottom of the pan. Pour the chocolate chips, butterscotch chips, and walnuts on top, distributing evenly. Sprinkle the coconut over the top. Drizzle the condensed milk evenly over everything.
Bake about 20 minutes, until some of the coconut develops toasty tips and the condensed milk along the edges starts to caramelize. Cut the hot cookies into squares no bigger than an inch and a half (they're very sweet), which will allow for easier cutting later. Let cool completely and refrigerate until ready to serve. Recut along the lines.