7 Layer Magic Cookie Bars

• Vegetarian

• Baking & Spices

  • 1/2 cup Brown sugar, light packed
  • 1/4 cup Cocoa powder
  • 1/4 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 1 cup White chocolate chips

• Nuts & Seeds

  • 1 cup Coconut, sweetened
  • 1 1/2 cup Pecan

• Snacks

  • 2 cups Graham cracker crumbs

• Dairy

  • 1/2 cup Butter
  • 1 can Condensed milk, sweetened

Found on eviltwin.kitchen

Description

Ingredients

• 2 cups (250g | 8.8oz) graham cracker crumbs
• 1/2 cup (100g | 3.5oz) light brown sugar, packed
• 1/2 cup (50g | 1.8oz) chopped pecans
• 1/2 cup (120g | 4.2oz) butter, melted
• 1/4 tsp salt (I use Himalayan)
• 1/4 cup (20g | 0.7oz) cocoa powder
• 1 cup (90g | 3.2oz) finely shredded sweetened coconut
• 1 cup (100g | 3.5oz) pecans
• 1 cup (180g | 6.3oz) semi-Sweet Chocolate Chips
• 1 cup (180g | 6.3oz) white chocolate chips
• 1 can (396g | 14oz) sweetened condensed milk

Directions

• Preheat the oven to 350°F
• Grease and line a 9x 9 baking pan with parchment paper, leaving a bit of an overhang on either side for easy removal of the bars.
• Combine the graham cracker crumbs, brown sugar, chopped pecans and butter in a large mixing bowl. Mix until well combined and press half of this mixture into the bottom of the prepared pan.
• Add the cocoa powder to the remaining graham cracker mixture, mix well and then gently spread over the first layer of graham crust; press gently but firmly so it adheres to that first layer.
• Top with the shredded coconut, pecans, semi-sweet chocolate chips and finally, white chocolate chips. Slightly press with your fingers to help the layers bind together.
• Pour the sweetened condensed milk evenly over the entire content of the pan.
• Bake for 25 to 30 minutes or until the top starts to turn lightly brown. Rotate the pan in the oven about half way trough baking time and, if needed, cover loosely with aluminum foil to prevent excessive browning.
• Remove the bars from the oven and allow them to cool completely at room temperature, then cut into 16 squares.
• Store at room temperature in an airtight container for up to a week.