Seven Layer Magic Cookie Bars

I made these over-the-top dessert bars with a bit of everything that I had left over in the pantry that was at risk of going stale- some graham crackers, nuts, coconut and chocolate chips. In fact, I think I might have gone overboard... the nuts had a hard time sticking to the bars because of how many toppings there were! I would definitely recommend sticking to the amounts in the recipe and not going nuts (literally and figuratively) like I did- chopping the nuts would have probably made them stick better, but I liked how the whole pecans looked.

They're loaded and tricky to cut, unless frozen for a bit, but definitely delicious. How can you go wrong with graham crackers, coconut, and loads of chocolate and nuts? You can add any kind of toppings you want, as long as you've got the seven that the name entitles. Graham crackers, coconut, sweetened condensed milk... the other four are up to you. I used white chocolate chips, dark chocolate chips, pecans, and walnuts (and a bit of flaked coconut as a garnish...). So, they're kind of eight layer bars in my case. Why not?

These bars keep well in the freezer, and don't need to be all thawed out for consumption- I like 'em chilled. These are best eaten with tea or coffee while catching up on old TV shows that everyone else has already seen, while complaining about shoddily introduced plot points. 

Just give them about half an hour at room temperature if you aren't so inclined to them cold. Whatever temperature they are, you'll be glad to have a few in the freezer for a quick bit of something sweet and rich.

Magic Seven Layer Cookie Bars
Adapted from Viet World Kitchen

120 g. (1 1/3 C.) Desiccated unsweetened coconut
180 g.  (8-10 sheets) Graham crackers
113 g. (1/2 C.) Butter, melted
1/2 Tsp. Salt
2 TBSP Sugar
1 C. Mixed chocolate chunks (dark, milk, white- should be at least half dark so it isn't too sweet)
1 C. Chopped nuts (pecans, walnuts, roasted almonds)
1/2 C. Flaked unsweetened coconut, optional
14-15 Oz. Sweetened condensed milk (One large can)

Preheat the oven to 180℃. Grease a 9"x13" pan and line with baking parchment.

Soak the coconut in boiling-hot water for 2 minutes and strain well in a sieve, squeezing out excess water. Mix with half of the salt and the sugar. Set aside.

Grind the graham crackers into crumbs with the remaining salt. Add the melted butter and mix well. Press onto the bottom and sides of the pan to form a crust.

Spread the coconut mixture evenly onto the crust. Add the chocolate chunks and nuts. Top with the sweetened condensed milk, and sprinkle on the flaked coconut (if using).

Bake for 30 minutes, covering with aluminium foil if it browns too quickly. Freeze for 15 minutes before cutting (refrigerating won't make it cold enough)