- 1½ cups (150g) graham cracker crumbs (10-10½ sheets)*
- 1 stick (113g/8 tablespoons) butter, melted
- 1 cup (86g) shredded sweetened coconut
- 1 (12-ounce) package (2 cups/340g) semi-sweet chocolate chips**
- 1 cup (114g) chopped pecans (could substitute walnuts or use a mix)
- 1 (14-ounce) can sweetened condensed milk (regular, not low-fat or fat-free)
Magic Six Layer Bars (only 6 ingredients!)
Yield: 24 bars
A handful of sweet, salty, crunchy, and creamy ingredients layer quickly over a crisp graham cracker crust for an irresistibly easy treat that’s perfect for potlucks, cookie platters, and sharing with friends!
Ingredients
Instructions
Preheat the oven to 350℉. Spray or grease a 9 x 13-inch baking pan. (Alternatively, you may line it with parchment paper if you’d like to easily lift and remove the bars from the pan before cutting.)
To make the graham cracker crust: Place the graham cracker crumbs and melted butter in a mixing bowl and stir with a fork until the crumbs hold together when squeezed with your hand. Transfer the crumbs to the prepared pan and firmly press them into an even layer. (You can use your fingers or the flat bottom of measuring cup.)
Adding the layers: Sprinkle the coconut evenly over the crumbs, followed by the chocolate chips and then the nuts. Pour the condensed milk evenly over the top, spreading gently with a rubber spatula to make sure the bars are evenly covered. (Do not mix the layers.)
Bake: Bake for 26-30 minutes or until the edges begin to turn golden and the top is lightly browned. Remove from the oven and cool completely. (Pro tip: For a hint of salty-sweet flavor, lightly sprinkle the finished bars with flaky sea salt.) Once the bars have cooled completely in the pan, remove them using the overhang from the parchment paper, if using, slice into bars, and enjoy.
Storage: Store in an airtight container for up to 5 days or refrigerate for longer storage. The bars freeze well, too.
Notes
*Gluten-free adaptation: I recently tested this recipe with gluten-free graham crackers crumbs, and with a small adjustment, ended up with a fantastic outcome. I needed more crumbs (I used a full 8-ounce (226g) package of Suzie-Uie crumbs; I believe other brands like Kinnikinnick would work as well–note that package sizes vary) to achieve a sturdy base. The crust was wetter and more difficult to spread, and I found that reserving a scant quarter cup of the crumbs and then dusting them over the crust as I spread it made the mixture easier to evenly distribute over the pan.
*For seven layer bars: You may use 1 cup each chocolate and butterscotch or peanut butter chips.