I first tasted 7-layer cookies, also known as “magic pan cookies,” when I was babysitting at the house across the street. They seemed like the most decadent thing in the world. I was so taken by them that I went through the recipe box in the kitchen, found the recipe, and copied it down. They’re a great cookie when you are in a hurry since they come together quickly and all in one pan (and a favorite with babysitters). It’s the third of my 25 cookies of Christmas.
Ingredients
- ½ cup butter or oleo
- 1½ cups Graham Cracker Crumbs
- 1 can Eagle Brand Sweetened Condensed Milk (Not evaporated)
- 1 pkg (6 oz) semi-sweet chocolate chips
- 1 pkg (6 oz) peanut butter chips
- 1 can (3½ oz.) flaked coconut
- 1 cup chopped nuts
Directions
- Preheat oven to 350°F.
- Spray 13″ x 9″ baking pan with nonstick cooking spray.
- Melt butter in baking pan, either by placing in the oven. If using a glass pan, you can also melt the butter in the microwave.
- Remove from heat.
- Sprinkle graham cracker crumbs over butter.
- Pour sweetened condensed milk over crumbs.
- Top with chocolate chips, coconut and nuts.
- Press down gently.
- Bake at 350 degrees for 25 minutes or until golden brown.
- Cool, cut and serve.
Variations
- Vary the toppings added to this cookie to suit your taste. You might try white chocolate chips, butterscotch chips, mint chocolate chips, more than one kind of nuts, and so on.
- To store, include a piece of wax paper between the layers to keep cookies from sticking together.
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Time Required: 45 minutes plus cooling time |
Servings: 2 dozen |
I use butterscotch chips instead of peanut butter chips. I’ll have to try those!
I’ve tried butterscotch too. Also pretty much anything you can find in the “chip” section of the grocery store. The white chips with green and red swirls that are out at Christmas make them look all cute for the holidays.
I’ve also been naughty and added more then 7 layers. Who can turn down extra chocolate chips?