It may technically be spring, but there’s a blizzard raging outside my window. Yes, it’s a typical Minnesota April—blustery, snowy, and cold. And honestly? I wouldn’t have it any other way.
I love living in the frozen north. Call me crazy if you will, but I truly love it. And I suspect, despite what most Minnesotans would tell you, that they secretly love it too. Because the truth is, there’s almost nothing we love more up here than complaining about the weather.
Nothing, that is, except bars.
No, not the kind you belly up to and drink (though, admittedly, we love those too), but the kind you eat. Dessert bars. Brownies, blondies, Rice Krispie bars, lemon bars, you name it…we love all the bars. Go to any Minnesota function (especially a funeral), and you’re sure to find an array of bars the variety of which you’ve never seen. Yes, we love our bars. And 7-Layer Magic Bars are a favorite.
7-Layer Magic Bars: 7 Layers of Delicious
These bars are alternately called 7-Layer Bars, Magic Bars, and probably several other names. I’m not exactly sure where the 7 layers come from, because if you look at the layers it really only seems like 6 (typically: a graham cracker crust, coconut, chocolate chips, butterscotch chips, pecans, and sweetened condensed milk).
But I guess in the original they count the ingredients of the graham cracker crust—graham crackers and butter—as separate layers. (Which, if you ask me, is kind of cheating…but what the heck, they’re delicious, so I won’t complain.) The magic part I get—you layer all of these ingredients in your pan, bake it, and voila, it turns into a cohesive, caramelly, chewy bar. Magic.
A Slightly Different Version of the Classic 7-Layer Bar
This version of these iconic bars is a little different than the original. I stole (er, borrowed?) and slightly adapted this recipe from the one I made when I baked at Amazing Grace Bakery here in Duluth (which, sadly, is no more 😢).
It has a little cinnamon added to the crust (don’t worry, it doesn’t give a strong cinnamon flavor…it just enhances all the other flavors beautifully). And in place of the typical butterscotch chips, it has white chocolate chips.
Now, I don’t have anything against butterscotch chips—I love them (especially in Oatmeal Scotchies). But in 7-layer bars I often find them to be a little too much, what with the caramelized sweetened condensed milk and all of the other sweet ingredients. So I prefer this version with white chocolate. It’s a little less cloyingly sweet and a little more creamy. And with that bit of cinnamon in the crust, it’s *chef’s kiss*.
So, give this version a chance before you dismiss it. I know we like things traditional up here, but sometimes a little change can be nice. And if you don’t like them, it’ll give you something to complain about besides the weather. 😉
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7-Layer Magic Bars
Ingredients
- 1/2 c butter, melted
- 1 1/2 c graham cracker crumbs (about 10 crackers)
- 2 T granulated sugar
- 1/2 tsp cinnamon
- 1 c shredded coconut
- 1 c semisweet chocolate chips
- 1 c white chocolate chips
- 1 c pecan or walnut pieces
- 1 14oz can sweetened condensed milk
- pinch flaky sea salt, optional
Instructions
- Preheat oven to 350℉. Spray a quarter sheet pan (or a 9×13 cake pan) with nonstick baking spray.
- In a small mixing bowl, combine melted butter, graham cracker crumbs, sugar, and cinnamon. Stir util well combined. Press it into the pan, spreading it evenly.
- Sprinkle the coconut evenly across the crust. Follow with the semisweet and white chocolate chips and nuts. Spread them out evenly so there's a little in every bite.
- Drizzle condensed milk evenly over the bars. Tap the pan on the counter a few times to help the condensed milk seep into the bars. Then let them sit for a couple of minutes before baking.
- Bake for 20-25 minutes, or until the white chocolate chips are beginning to brown on top, and the condensed milk is caramelized and bubbling.
- Let cool, cut, and enjoy!
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