7-Layer Magic Bars

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted unsalted butter
• 14 ounces sweetened condensed milk
• 1 cup semi-sweet chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut
• 1 teaspoon flaky sea salt , optional

Directions

1. Heat the oven to 350F. Coat a 9 x 13-inch pan with cooking spray, then fit it with parchment paper. For the crust, add the graham cracker crumbs and melted butter to a bowl, and stir with a fork until the mixture is evenly moistened and clumps together when you squeeze it.
2. Transfer the crumb mixture to the center of the prepared pan, then press it into a level base using your fingers or the bottom of a flat cup. Pour the sweetened condensed milk over the crust, and use a spatula to spread it all the way to the edges.
3. Add the remaining layers in this order: scatter the chocolate chips over the condensed milk, then the butterscotch chips, then the pecans, and finally the sweetened coconut.
4. Use your palm to lightly press the layers into the condensed milk so they adhere. Bake for 30 to 35 minutes, until the edges are golden-brown and the bars begin to pull slightly away from the pan. Take the pan out of the oven and sprinkle with sea salt, if using.
5. Cool the bars completely, then use the parchment paper to lift them from the pan. Cut into 24 pieces and store in an airtight container, separating the layers with wax paper or parchment paper. The bars taste even better the day after they are baked. At room temperature, they will stay fairly soft and are best eaten within 3 to 5 days. For a firmer, chewier texture, store them in the fridge for up to a week.