7 Layer Cookies (Magic Cookie Bar Recipe) (2024)

FAQs

Do Magic bars have to be refrigerated? ›

Store the magic cookie bars in an airtight container at room temperature for a few days or in the refrigerator for up to one week.

What Are Seven-Layer Cookies? They are called Seven-Layer Cookies because there are seven basic ingredients that are layered one by one in the order in which they appear in the recipe below: butter, graham cracker crumbs, coconut, chocolate chips, butterscotch chips, sweetened condensed milk, and chopped pecans.

Like with other desserts, first bake your bars in a pan lined with non-stick foil. Chill your bars before lifting them with the foil and placing them on a cutting board. Slice, cleaning the knife after each slice. You may also spray the clean knife with cooking spray if they are still sticking.

Even better, magic bars are also freezer-friendly, so you can stash a batch to offer unexpected guests or just when a craving strikes. If you're in the mood for more dessert bar recipes, try my chocolate chip cookie bars, lemon bars recipe, or peanut butter bars recipe.

To protect flavor and prevent the cookies from drying out, wrap tightly in heavy duty aluminum foil or freezer wrap, or pack in freezer bags or plastic freezer containers with tight-fitting lids. Separate bars with waxed paper between the layers. Remove as much air as possible and seal tightly.

Luckily, there's a tried-and-true way to keep your cookie bars fresh longer: Store them in their baking dish, tightly wrapped with foil or sealed in an airtight bag. Unless you're serving your dessert to a crowd right away, there's no need to cut into all the bars before you're ready to enjoy them.

There are many varieties of classifications for cookies. This refers to the way in which the cookie is prepared after the dough has been made. For example, there are drop, icebox, bar, sheet, cut out, pressed, rolled, molded or wafer.

Durable cookies (think chocolate chip cookies or shortbread cookies with firm-set icing) can be stacked in layers without anything between them. Not-so-durable cookies will need some degree of separation — you can use sheets of parchment paper, plastic wrap, or even tortillas as barriers between layers.

Traditionally Magic Bars have 7 different layers, though it's a bit of a misnomer because "butter" is typically counted as a layer even though it's mixed with the graham crackers to make the bottom cookie layer.

Both are concentrated, shelf-stable milk products that have been heated until at least 60 percent of their water content has evaporated. The main difference between evaporated milk and condensed milk is that evaporated milk is unsweetened while condensed milk is sweetened.

What's in magic bars? ›

Magic Cookie Bars are easy to make and always a hit! The bars are layered with a graham cracker crust, butterscotch chips, chocolate chips, pecans, coconut, and sweetened condensed milk. Basically, dessert heaven!

You will get6 bars with a little extra space for a sample for the cook, to taste for quality control. If 9" seem too long , cut in half and you will have a nice dozen. I spray my pans with oil so the food slips out easily, and I start by cutting the food in half; cut the halves in half; and so on.

For best quality, freeze cookies and squares for up to 3 months.

Yes, you can freeze brownie and bar cookies too! I recommend freezing brownies and bar cookies after they've been baked. To freeze an entire pan of brownies: Before baking, line the baking dish with parchment paper that goes up the sides to create a sling.

Yes, you can freeze things with frosting! This method works with anything that's gooey and/or you can't stack when room temperature for fear of crushing the decorations. Place the items in a single layer on a cookie sheet. Place the cookie sheet in your freezer.

As a rule, everything must be completely cooled, then arranged in containers or resealable plastic bags in a single layer. To stack, separate layers with a sheet of parchment or wax paper. Don't overfill the containers, and don't mix “flavors.”

Don't store chocolate in the refrigerator.

Secondly, the moisture that's naturally present in every fridge can cause the chocolate's sugars to the rise to the surface and turn the surface to a milky color. (This is called a “sugar bloom”.)

Put the ice creams back on the tray to set in the freezer for 10 minutes before serving or store in an airtight container for up to 3 months.

Another study concluded that an energy bar made from underutilized Chironji seeds was safe to consume within 15 days after production if kept at room temperature . Additionally, energy bars made from sorghum were found to be acceptable up to 60 days of storage and had good shelf life .