These are without a doubt always the most popular item I make for parties. Not only are they decadent but they feel like getting a cookie and candy in one. They are sinfully good and only on holidays are they calorie free (don’t I wish).
My layer cookie bars are a modification of the popular Eagle Brand magic cookie bars made because I didn’t feel they were nearly decadent enough for my taste…as if I needed the calories or the sugar. I’m usually pretty good at resisting my own handmade treats. In fact, one of the ways I survive the holidays is to cook candy.
After all the hard work, I don’t want any for myself. So not the case with these sticky layers of yummy cookie goodness. Give me a cup of tea and a layer cookie bar and I am set for breakfast. Add one to lunch and dinner, you got, all set. Though I have never done so I would not put it past me to be able to consume an entire pan. Regular magic cookie bars I can resist but not these.
I hope you enjoy the recipe but they come with a warning – you won’t be able to stop at just one.
Graham crackers – crush into crumbs – about 10 whole cookies
1 cup melted butter
1 can sweet condensed milk
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup peanut butter chips
1 cup butterscotch chips
1 cup of chopped walnuts or pecans or cashews
OPTIONAL: 1 cup sweetened shredded coconut
- Mix graham cracker crumbs and melted butter in a mixing bowl. Spread mixture over the bottom of a 9×13 pan. Press graham cracker firmly and evenly into pan using a fork or spoon, making sure to cover the entire bottom of the pan.
- Pour the entire can of condensed milk over the graham cracker crust. Spread it evenly across the entire crust.
- Sprinkle the remaining ingredients evenly over the entire pan, layering each one on top of the other. Press them into the condensed milk. Some condensed milk should start to seep up into the layers.
- Place pan into a oven preheated to 350 degrees. Cook until bar toppings start to melt and it gets a soft golden color (about 20 to 25 minutes).
- Place on cooling rack. Allow to cool slightly. While still warm, take a butter knife and cut around the sides of the pan to loosen the bars from the pan. This helps with removal. Allow to completely cool.
- Cut into bars and serve.