Seven Layer Magic Cookie Bars
Makes 16 squares
Total Time: 1 hour
½ cup butter, melted
2 cups graham cracker crumbs
1 cup raspberry jam
1 cup shredded coconut
1 cup Diamond Walnuts, toasted and chopped
1 cup Diamond Pecans, toasted and chopped
1 cup semi-sweet or bittersweet chocolate chips
1 (14-ounce) can sweetened condensed milk
Preheat oven to 350. To toast walnuts and pecans, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Coarsely chop and set aside. Lightly butter or line a 9-inch square pan with parchment, set aside.
In a medium bowl, combine the melted butter and the graham cracker crumbs; mix well. Transfer the crumbs to the prepared pan and using your finger tips, or the flat bottom of a small measuring cup, press firmly into the base of the pan to form the crust. Spread the raspberry jam evenly over the crust. Sprinkle the coconut in an even layer over the jam, followed by even layers of the walnuts, pecans and chocolate chips. Carefully pour the condensed milk evenly over the top.
Bake until bubbling and set, about 30 minutes. Let cool in the pan. Using a sharp knife, cut into 2-inch squares. Serve at room temperature.
Store in an airtight container, at room temperature, for up to 3 days.