Whether you call them “Seven Layer Bars” or “Magic Bars” these squares are irresistibly delicious! Traditionally made with chocolate chips, coconut, and pecans, this variation features a pretzel cookie crust topped with chocolate chips, peanut butter cups, and roasted peanuts to make the perfect sweet and salty treat.
Makes a 9″ square pan, 16-20 bars
Ingredients
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) light brown sugar, packed
1 tsp. vanilla extract
1 large egg
1 cup (120g) all-purpose flour
1 cup (100g) pretzel crumbs (from about 2 cups miniature pretzels)
1 tsp. corn starch
1/4 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup (2oz.) semisweet chocolate chips
1/3 cup (2oz.) milk chocolate chips
1/3 cup (2oz.) peanut butter chips
8 peanut butter cups, chopped
2oz. (1/2 cup) peanuts, roughly chopped
1 cup (8oz.) sweetened condensed milk
Instructions
- Preheat the oven to 350° F. Line an 9-inch square baking pan with parchment paper.
- Place the softened butter, brown sugar, and vanilla extract into a large bowl. Beat with a hand mixer on medium speed for 1 minute, or until pale and fluffy. Add the egg and continue to beat for a minute longer, until light.
- Add the flour, pretzel crumbs, corn starch, cinnamon, baking powder, and salt to the bowl. Beat the mixture on medium speed for about 1 minute, the mixture is combined into a smooth dough.
- Place the dough in the baking pan and press it into an even layer. Transfer the baking pan to the middle rack of the preheated oven.
- Bake the crust for 20-23 minutes, until it is golden brown at the edges and slightly puffy.
- Remove the baking pan from the oven. Sprinkle the chocolate chips, peanut butter chips, peanut butter cups, and peanuts evenly over the crust. Drizzle over the sweetened condensed milk, covering the toppings.
- Return the baking pan to the middle rack of the oven. Bake the bars for 24-27 minutes, until set in the middle and lightly golden brown. If the bars seem to be browning too quickly, loosely cover them with a sheet of aluminum foil.
- Remove the baking pan from the oven and transfer the bars to the refrigerator. Chill for at least 2 hours before slicing.
- To slice, lift the bars from the pan by pulling up on the edges of the parchment paper. Use a sharp knife to cut them into squares, and serve.
*Leftover bars may be kept in an airtight container in the refrigerator for up to 4 days, or in the freezer for 2 months.
