7-Layer Magic Cookie Bars
- ½ cup butter, melted
- 2 cups graham cracker crumbs
- 1 cup raspberry jam
- 1 cup shredded coconut
- 1 cup Diamond of California Walnuts, toasted and chopped
- 1 cup Diamond of California Pecans, toasted and chopped
- 1 cup semisweet or bittersweet chocolate chips
- 1 (14- oz) can sweetened condensed milk
Preheat oven to 350°. Place the walnuts and pecans on a baking sheet or shallow pan spreading them evenly. Place in oven and bake, stirring once or twice, until lightly browned and fragrant, about 7 to 10 minutes. Chop nuts coarsely and set aside.
Lightly butter or line a 9-inch square pan with parchment paper and set aside.
Mix the graham cracker crumbs and melted butter in a medium bowl. To form the crust, transfer the crumbs to the prepared 9-inch pan and, using your fingers or the flat bottom of a small measuring cup, press firmly into the base of the dish. Spread an even layer of raspberry over the crust. Sprinkle the coconut over the jam, again forming an even layer. Repeat with the walnuts, pecans, and chocolate chips. Then gently pour the condensed milk evenly over the top.
Bake until bubbling and set, approximately 30 minutes. Let the bars cool in the pan, then cut into 2-inch squares. Serve at room temperature.
Store for up to three days in an airtight container at room temperature.
Makes 12 Bars.
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