Scrambled Eggs

No one should tell you how to take your eggs. But everyone should know how to make scrambled eggs well! 60 seconds, soft, creamy, custardy. Perfection! Serve on homemade crusty Artisan bread for the ultimate eggs on toast – now officially the world’s easiest yeast bread.

How I make Scrambled Eggs – soft and creamy

One might assume that everyone knows how to scramble eggs – until you see someone frantically stirring and you peer into the skillet to see a pile of crumbly mound of tortured yellow stuff that used to be eggs….

Bad scrambled eggs compared to good scrambled eggs

So today I’m sharing how to cook scrambled eggs well, like the way diners make them.

I’m not here to tell you how you should take your scrambled eggs, just how to make them well! Choose your desired level of doneness:

  • soft and custardy (as pictured) – the status quo served at bistros if you don’t specify otherwise;
  • ever so slightly underdone; or
  • 100% fully cooked and set (it’s almost like an omelette, except in scrambled egg form. And still NOT dry and crumbly!).

Good scrambled eggs is a life essential that takes all of 60 seconds. I like to make mine soft and custardy. But who am I to judge? Make yours as you please!

Overhead photo of soft Scrambled Eggs on toast

What you need for scrambled eggs

Here what you need to make scrambled eggs

  • Eggs – 2 per serving is my standard. Organic free range is better than normal free range is better than caged. The fresher they are, the brighter yellow the yolks are;
  • Butter – for flavour and greasing the skillet;
  • Milk – makes the eggs extra moist and creamy but it’s not essential, scrambled eggs can still be creamy without. Use 1/2 tablespoon per egg – eggs can’t hold any more than that, it makes them runny. Some people use cream – I personally find it too rich, you get that creamy mouthfeel; and
  • Salt and pepper (let’s pretend it’s in the photo).

Milk for scrambled eggs - 1/2 tbsp per egg

How to make scrambled eggs

  1. Whisk the eggs, milk, salt and pepper;
  2. Melt butter in a non stick pan or well seasoned skillet over medium heat (or medium low if your stove is strong);
  3. Add egg mixture, wait 3 seconds (for the base to just start setting) then start leisurely (not frantically!) running a rubber spatula or flat edge wooden spoon in long strokes back and forth across the pan, and around the edges. This technique pushes the cooked egg off the base and piles them up (which creates those beautiful soft curds you see) and lets the raw egg spread out into the pan to cook;
  4. After 30 seconds, also start gently folding the eggs over (ie scoop and gently flip). Keep pushing/folding for 60 seconds or until raw runny egg no longer spreads out onto the pan and you have a pile of soft, custardy egg, ever so slightly underdone;
  5. Remove from the stove, stir / fold for another 10 seconds or until cooked to your taste. If you want it cooked more, return it to the stove briefly.

How to make scrambled eggs

Perfect Scrambled Eggs…

The scrambled eggs in the photo below are finished, just ready for serving. Notice how:

  • all the egg pushes into a pile and stays together, indicating it’s cooked ie. there’s no raw, runny egg leaking around the edges;
  • the surface is shiny so you can tell it’s still custardy and moist; and
  • how the egg on the rubber spatula is semi transparent but sticking to the rubber – this is a small bit of semi cooked egg (if it was fully raw, it would not stick to it it just slides off) that will finish cooking in the time it takes for the egg to go from the skillet onto the toast and into your mouth. Egg cooks super fast!

How to make Scrambled Eggs

Scrambled Eggs Tips

  • Stove heat – eggs cook super quickly. Use medium for a standard stove, or medium low if your stove is strong/hot/big burner.
  • Use a smaller skillet if cooking less eggs. ~25cm/10″ for 4 eggs, ~20cm/8″ or less for 2 eggs.
  • Non stick or well seasoned cast iron skillet highly recommended for ease – eggs are the ultimate food glue.
  • Rubber spatula is best, follow by a flat edge wooden spoon (or similar shaped utensil), so it can scrape along the skillet to create beautiful soft curds.
  • Scrambled eggs should not be browned or crispy at all, it should be yellow and creamy all the way through.
  • DO NOT viciously stir around in circles, or zig zag frantically back and forth! This will create rough, “chopped up” dried scrambled eggs, rather than soft and creamy. Use gentle, leisurely, sleepy strokes.
  • Use pushing / folding / turning motions with the rubber spatula so you get soft, creamy scrambled egg curds, rather than a raggedy chopped up dry pile of scrambled eggs.

This is what perfect creamy scrambled eggs looks like inside

And here’s a close up of what soft and creamy scrambled eggs look like inside – shiny with moisture but not a single droplet of raw egg running down the cut face bitten face of the toast.

Showing inside of soft Scrambled Eggs on toast

Serve on starch of choice, though for me, I can’t go past a hot buttered slice of toasted Artisan Bread which I’m pretty sure we can now officially call the world’s easiest yeast bread, being that it’s no knead and incredibly flexible and the astonishing number of people who have made and left lovely messages on it.

To make a full English breakfast, add a side of bacon, sausages or sausage patties*, garlic butter mushrooms and sautéed spinach. Devour and weep with joy. – Nagi x

* Use the patties in the Sausage and Egg McMuffins recipe – the seasoning is terrific (and so it should be – it’s a McDonald’s copycat!)


Watch how to make it

Close up of soft Scrambled Eggs on toast

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Scrambled eggs – soft and creamy, just as they should be!

Recipe video above. No one should tell you how to take your eggs. But everyone should know how to make scrambled eggs well! 60 seconds, soft, creamy, custardy. Perfection!

Scrambled egg calories – 182 calories per serving, including the butter.

Course Breakfast
Cuisine Western
Keyword scrambled eggs
Prep Time 1 minute
Cook Time 1 minute
Servings 2
Calories 182kcal
Author Nagi

Ingredients

  • 4 eggs
  • 2 tbsp milk , any fat % (optional, Note 1)
  • 1/4 tsp salt
  • 2 grinds black pepper
  • 1 tbsp / 15g butter (or margarine or oil)

For serving:

  • 4 slices bread , toasted & slathered with butter

Instructions

  • Use a non stick skillet or well seasoned cast iron pan (about 25cm / 10″) and a rubber spatular (or flat edge wooden spoon).
  • Whisk together eggs, milk, salt and pepper.
  • Melt butter over medium heat (Note 1), then pour egg in.
  • Wait 5 seconds, then start leisurely pushing the rubber spatula back and forth in long strokes, and all around the skillet edges, to push the set egg out of the way and let raw egg run onto the skillet to cook. After 30 seconds or so, start adding some folding action too.
  • Continue for 60 seconds until you have a pile of soft scrambled egg folds (“curds”) and no raw egg leaking on the edges of the pile.
  • Take it off the stove when it’s still a bit undercooked for your taste.
  • Gently push /fold the eggs for another 10 seconds – it will finish cooking with residual pan heat – then slide onto hot toasted crusty bread slathered with butter.
  • Sprinkle with extra pepper then devour immediately! For a touch of garnish, look no further than an 80’s style sprig of curly parsley.

Notes

1. Milk – optional, makes the eggs a bit more creamy but you can still make wonderful scrambled eggs without.

Cream? Some people enjoy cream instead of milk – I find it unnecessarily rich but it’s an option (same amount as milk – or halve).

Water? With older eggs (as some grocery eggs can be) are already watery and added water can exacerbate the wateriness. Milk works better, more consistently.

2. Homemade toastable bread options:

  • World’s easiest crusty Artisan bread
  • No yeast sandwich bread
  • Irish soda bread (a no yeast bread)

3. TIPS:

  • Stove heat – use medium low if your stove is strong/hot.
  • Use a smaller skillet if cooking less eggs. ~25cm/10″ for 4 eggs, ~20cm/8″ or less for 2 eggs.
  • Non stick or well seasoned cast iron skillet highly recommended for ease – eggs are the ultimate food glue.
  • Scrambled eggs should not be browned or crispy at all, it should be yellow and creamy all the way through.
  • DO NOT viciously stir around in circles, or zig zag frantically back and forth! This will create rough, “chopped up” dried scrambled eggs, rather than soft and creamy. Use gentle, leisurely strokes.
  • Use pushing / folding / turning motions with the rubber spatula so you get soft, creamy scrambled egg curds, rather than a raggedy chopped up dry pile of scrambled eggs.

4. Nutrition per serving (2 eggs, 1/2 tbsp butter), excludes bread.

Nutrition

Calories: 182kcal | Carbohydrates: 1g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 343mg | Sodium: 473mg | Potassium: 145mg | Sugar: 1g | Vitamin A: 683IU | Calcium: 68mg | Iron: 2mg

Life of Dozer

The only one happy about overcooked, tortured scrambled eggs – because he gets to have them!

Dozer scoffing down overcooked scrambled eggs

The post Scrambled Eggs appeared first on RecipeTin Eats.

Jerk Seasoned Collard Greens

When lockdown started a few months ago I focused on buying vegetables that would last a long time in my fridge or pantry so I could continue to eat a well rounded plate without having to go to the grocery store often. Collard greens are one of the first things I bought. They hold up well in the fridge, they’re inexpensive, and I just loooooove them! When I made that first pot of collard greens I looked in my pantry for something to season them with and pulled out a bottle of jerk seasoning on a whim. I couldn’t believe how incredible the flavors were together, and I knew that these Jerk Seasoned Collard Greens were something I was going to need to share on the blog.

Interesting in knowing what other fruits and vegetables last a long time? Check out my round up of Long Lasting Produce to Stock Up on During Isolation (including recipes ideas for each)!

What is Jerk Seasoning?

If you’ve never heard of Jerk seasoning, it’s an amazing spicy, sweet, and savory blend of herbs and spices used for jerk style cooking in Jamaica. Jerk marinades usually consist of a mix fresh ingredients like Scotch Bonnet peppers, onions, ginger, scallions, allspice, garlic, thyme, among other ingredients. The flavorful marinade is slathered all over chicken, beef, pork, fish, or vegetables, then they’re cooked over an open flame to perfection. For this recipe, I simmered my collard greens in a broth seasoned with a dry jerk seasoning and a touch of orange juice for sweetness. This seasoning is pretty much good on everything.

Where to Find Jerk Seasoning

You should be able to find either the wet marinade (in a jar) or a bottle of dry spices in most major grocery stores, although a dry spice mix is what I used for this recipe. Walkerswood is an authentic brand from Jamaica that makes both the wet marinade and dry spice mix and it’s available for purchase on their website, on Amazon, and in many large grocery chains like Kroger. Or, if you want to try to make your own spice mix, check out this jerk seasoning recipe from Immaculate Bites.

What to Serve with Jerk Seasoned Collard Greens?

The unique sweet-savory-spicy flavor of these collard greens makes them a match for a variety of dishes. For some reason, I really love them with mac and cheese and ate them throughout the first few weeks of lock down just piled on top of a bowl of mac. In the photo above, I have them paired with Quick BBQ Chicken and Mac and Cheese. They’d also go great with other southern comfort foods, like potato salad, cornbread, or even something like red beans and rice.

How to Store Leftover Collard Greens

These simmered collard greens are one of those things that tastes even better the next day. Make sure to store your collard greens with the leftover broth from the pot, so they can continue to marinate in all that flavor in the refrigerator. You can reheat the leftovers (with the broth) either in a sauce pot on the stove over medium, stirring often, or microwaved until hot. Just strain the greens out of the broth for serving (use a slotted spoon to lift them out of the broth).

Jerk seasoned collard greens in a red pot, onion and garlic on the side

 
jerk seasoned collard greens on a plate with mac and cheese and bbq chicken

Jerk Seasoned Collard Greens

Sweet, spicy, and savory, these Jerk Seasoned Collard Greens are a hearty and flavorful side dish that also makes great leftovers!
Total Cost $4.10 recipe / $0.51 serving
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 ¾ cup each
Calories 51.94kcal
Author Beth – Budget Bytes

Equipment

  • Dutch Oven
  • Chef’s Knife
  • White Cutting Boards

Ingredients

  • 1 yellow onion $0.32
  • 1 clove garlic $0.16
  • 1 Tbsp cooking oil $0.04
  • 2 tsp jerk seasoning $0.20
  • 1/2 cup orange juice $0.52
  • 3 cups chicken broth $0.36
  • 1 lb. chopped collard greens $2.50

Instructions

  • Slice the onion and mince the garlic. Add the onion, garlic, and cooking oil to a large pot. Sauté the onion and garlic over medium heat until the onions are soft and translucent (about 5 minutes).
  • Add the jerk seasoning, orange juice, chicken broth, and collard greens to the pot. Stir to combine. Place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up to a boil.
  • Once boiling, turn the heat down to medium-low and let the collard greens simmer, stirring occasionally, until they are tender (about 30 minutes, or to your liking). Keep the lid in place when not stirring. Serve hot.

Nutrition

Serving: 0.75cup | Calories: 51.94kcal | Carbohydrates: 7.43g | Protein: 2.46g | Fat: 2.15g | Sodium: 385.44mg | Fiber: 2.65g

Scroll down for the step by step photos!

A ladle full of Jerk Seasoned Collard Greens hovering over the pot

How to Make Jerk Seasoned Collard Greens – Step by Step Photos

Onions and garlic in a pot with oil

Slice one yellow onion and mince one clove of garlic (if you prefer not to have large pieces of onion, you can finely mince the onion instead). Add the onion and garlic to a large pot with 1 Tbsp cooking oil and sauté over medium heat until the onions are soft and translucent (about 5 minutes).

Jerk seasoning in the pot with onions, orange juice being poured in

Add 2 tsp jerk seasoning, ½ cup orange juice, and 3 cups chicken broth to the pot with the onions and garlic.

Collard greens added to the pot

Add one pound chopped collard greens to the pot. I used collard greens that come in a bag, pre-washed and chopped. If you’re chopping your own, make sure to wash them well, cut the stems out, then chop into strips.

Simmered collard greens in the pot

Stir everything to combine, place a lid on the pot, turn the heat up to medium-high, and allow the broth to come up to a boil. Once it reaches a boil, turn the heat down to low and let the collard greens simmer until tender, stirring occasionally. I let my collard greens simmer for 30 minutes, but you can simmer for more or less time depending on how tender you like your greens.

A spoon lifting some jerk seasoned collard greens out of the pot

Serve the jerk seasoned collard greens hot, with a slotted spoon to let the broth drain away. 

The post Jerk Seasoned Collard Greens appeared first on Budget Bytes.

Banana Pudding

This easy, old-fashioned Banana Pudding is made from scratch with layers of homemade vanilla pudding, Nilla wafers, sliced bananas, and whipped cream.  

Homemade banana pudding falls in line with other classic American Dessert recipes I’ve been making lately,  including Strawberry Rhubarb Crisp,  Better than Sex Cake, Muddy Buddies, and Scotcheroos.

Banana pudding has roots in the South, but has become a traditional American dessert loved all over the United States.  There are variations in the way it’s served and prepared and I’ve listed some adaptations in the post below, including a more traditional Southern Banana Pudding.

What You’ll Need:

  • From the fridge: milk, heavy cream, eggs, butter, whipped cream.
  • From the pantry: sugar, cornstarch, vanilla extract, salt
  • Bananas: use ripe, but not overly ripe bananas
  • Nilla wafers: 1 box

No One Likes BROWN Bananas:

There’s nothing less appetizing than brown or dark bananas in your banana pudding.  There’s a couple ways to help prevent bananas from browning:

  • Don’t use over ripe bananas. You want your bananas ripe, but not browning too much (like you’d look for in banana bread).  Choose bananas that are slightly ripe; yellow with little brown specks.
  • Lemon juice. The best way to avoid brown bananas is to toss them in a a little bit of lemon juice before laying them on top of the Nilla wafers.
  • Make it fresh. While you can make banana pudding ahead of time, the easiest way to avoid brown bananas is to make it fresh, about 4-8 hours before serving.

Serving Banana Pudding:

Hot or cold? There is debate over whether banana pudding should be served warm or cold.  I’ve always eaten and enjoyed it cold, however, true southern banana pudding is served warm, with meringue on top!

Whipped cream or meringue? This recipe calls for whipped cream, but southern banana pudding is often served with meringue on top.

How to Make Homemade Banana Pudding

1. Make homemade pudding.

  • Simmer. Add milk and cream to a medium saucepan over medium heat. Bring to a simmer, stirring often.
  • Whisk together: eggs, sugar, and cornstarch in a separate bowl.
  • Temper the eggs.  Spoon a little of the hot milk over the egg mixtures and whisk well. Repeat with another few spoonful of the hot milk, to temper the eggs (bring their temperature up without “scrambling” them).
  • Combine and thicken.  Pour the egg mixture into the saucepan and continue to cook over medium low heat (don’t let it boil) for 5-8 minutes until thickened and coats the back of a spoon..  Once thickened, remove from the heat and stir in the butter, vanilla extract and salt.
  • Refrigerate. Place a piece of plastic wrap directly on top (to prevent a skim from forming on it). Refrigerate for an hour or more, until chilled. Stir well once chilled.

A saucepan with vanilla pudding coating the back of a spoon, then the pudding inside a fine mesh strainer.

2. Assemble.  Use a 9 inch square pan, a large bowl, trifle dish or individual dishes. Line the bottom of the pan with vanilla wafers. Top with sliced bananas, then 1/2 of the pudding mixture. Repeat with another layer, and end with a final layer of wafers (whole or crushed into pieces).

Two process photos for layering vanilla pudding, Nilla wafers and sliced bananas in a dish to make banana pudding.

3. Refrigerate. Cover tightly with plastic wrap and place the assembled dessert in the fridge for 4-8 hours. Top with fresh whipped cream before serving, if desired.

4. Top with whipped cream and serve.  Store banana pudding, covered, in the refrigerator for 4-5 days.

Possible Recipe Variations:

  • Top with Meringue.
  • No bake banana pudding: this recipe is technically no bake, however it does require a stove to cook the pudding.  You can substitute instant vanilla pudding instead.
  • Banana pudding cake: bake a yellow cake and let it cool completely. Cover the top of the cake with homemade pudding and refrigerate.  Top with sliced bananas, Nilla wafers, and whipped cream.
  • Banana pudding pie: Blind bake a homemade pie crust and allow it to cool. Layer sliced bananas, vanilla pudding, and vanilla wafers in the pie dish.  Then repeat with another layer of sliced bananas, pudding, and wafers.  Top with whipped cream or meringue. Or, make banana cream pie with a Nilla wafer pie crust.

Banana pudding dessert in a dish with a big spoonful removed.

Make Ahead And Freezing Instructions:

To make ahead: Banana pudding can be made 1-2 days ahead of time.  Store covered in the refrigerator until ready to serve.

To freeze: For best results, freeze only the pudding and assemble the banana pudding once it’s thawed.  Allow the homemade pudding to cool completely and store in a freezer safe bag for up to 3 months.  Thaw overnight in the refrigerator and assemble pudding with Nilla wafers, bananas, and whipped cream.

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A goblet dessert dish with homemade banana pudding in it.

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Banana Pudding

This easy, old-fashioned Banana Pudding is made from scratch with layers of homemade vanilla pudding, Nilla wafers, sliced bananas, and whipped cream.  
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Refrigerate 4 hours
Total Time 4 hours 30 minutes
Servings 9
Calories 289kcal
Author Lauren Allen

Ingredients

  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 egg , at room temperature
  • 2 egg yolks , at room temperature
  • ¾ cup sugar
  • 4 1/2 tablespoons cornstarch
  • 4 tablespoons butter , chopped
  • 3 teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 box Nilla wafers
  • 4 large bananas , sliced (use ripe, but not overly ripe bananas)
  • Fresh whipped cream , for topping (optional)

Instructions

  • Add milk and cream to a medium saucepan over medium heat. Bring to a simmer, stirring often.
  • In a medium bowl, whisk together the eggs, sugar, and cornstarch until well blended.
  • Spoon a little of the hot milk over the egg mixtures and whisk well. Repeat with another few spoonfuls of the hot milk, to temper the eggs (bring their temperature up without “scrambling” them).
  • Pour the egg mixture into the saucepan and continue to cook over medium low heat (don’t let it boil) for 5-8 minutes until thickened and coats the back of a spoon.
  • Once thickened, remove from the heat and stir in the butter, vanilla extract and salt.
  • Pour the pudding through a sieve or fine mesh strainer into a container, to remove any lumps and make it silky smooth.
  • Place a piece of plastic wrap directly on top (to prevent a skin from forming on it). Refrigerate for an hour or more, until chilled. Stir well once chilled.
  • To assemble the banana pudding, use a 9 inch square pan, a large bowl, trifle dish or individual dishes.
  • Line the bottom of the pan with vanilla wafers. Top with sliced bananas, then 1/2 of the pudding mixture. Repeat with another layer, and end with a final layer of wafers (whole or crushed into pieces).
  • Cover tightly with plastic wrap and place the assembled dessert in the fridge for 4-8 hours.
  • Top with fresh whipped cream before serving, if desired.

Video

Notes

Make ahead Instructions: Banana pudding can be made 1-2 days ahead of time.  Store covered in the refrigerator until ready to serve.

Freezing Instructions: For best results, freeze only the pudding and assemble the banana pudding once it’s thawed.  Allow the homemade pudding to cool completely and store in a freezer safe bag for up to 3 months.  Thaw overnight in the refrigerator and assemble pudding with Nilla wafers, bananas, and whipped cream.

Nutrition

Calories: 289kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 100mg | Sodium: 218mg | Potassium: 327mg | Fiber: 2g | Sugar: 28g | Vitamin A: 582IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 1mg
HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

The post Banana Pudding appeared first on Tastes Better From Scratch.

7 Layer Magic Bars

7 Layer Magic Bars are loaded with layers of rich flavors from coconut, pecans, butterscotch, and chocolate.  You will be amazed how easy it is to create a bar this delicious where every single bite is ooey gooey perfection!

If you love layers of rich flavors, also try my Skor Toffee Chip Bars and S’mores Bars. These satisfying and easy to make bars are irresistible!

7 Layer Magic Bars

These incredibly delicious bars are just what the name says, magic.  They definitely disappear!  They will fly off the cooling rack and become a family favorite instantly.  Super easy to make and impossible to mess up, these are a huge hit and are an easy make ahead dessert.

The contrast of textures in each 7 layer bite is perfect.  The pecans and the graham cracker crust add great crunch, while the coconut, butterscotch and chocolate chips are melty and soft.  Coconut, chocolate and butterscotch is a new favorite flavor combo of mine because the richness of each bite is unbelievable.  These magic bars are a must try dessert this summer!

What’s In 7 Layer Magic Bars?

Each layer of the 7 layer bar is jam packed with flavor and incredible texture.  It is amazing how well these ingredients come together to make the perfectly balanced, rich, and crave-worthy bar.

  • Graham crackers: Crush graham crackers in a bag with a rolling pin or with a food processor to create the perfect bottom layer.
  • Butter: Melted butter will hold the crust together.
  • Shredded coconut: Adds tropical and nutty sweetness.
  • Butterscotch chips: Adds in hints of rich butter and brown sugar.
  • Semi-sweet chocolate chips: This bittersweet chocolate is the perfect balance to the other sweeter flavors.
  • Chopped nuts: I used pecans for a nutty and buttery flavor and crunch.
  • Sweetened condensed milk: Pour this creamy and thick sugar over the top of the layered bars.

How to Make Magic Bars:

It is easier than you think to bake these magic bars!  Simply layer your ingredients in your pan starting with your graham cracker crust.  Then sit back and enjoy the sweet smell of a fresh homemade dessert in the oven.

  1. Prep: First preheat oven to 350 degrees. Then, line a 9×13 inch pan with aluminum foil or parchment.
  2. Make graham cracker crust: In a small bowl combine graham crackers and butter. Once combined, press firmly into the bottom of your prepared pan.
  3. Layer remaining ingredients: Layer with coconut, butterscotch chips, semi sweet chips, and chopped nuts. Then, pour the sweetened condensed milk evenly over the top.
  4. Bake: Place bars in preheated oven and bake for 25-30 minutes or until golden brown. Let bars cool before serving.

Steps to make 7 layer bars.

Variations of Cookie Bars:

Thank goodness for recipes like this one that are easy to assemble and made with well-known ingredients.  Since this recipe is so simple, you have freedom to make it your own.  Here are a few ideas to take this versatile recipe and adapt it to fit your family.

  • Pecans: Leave nuts out of the bars completely and you will still have a delicious allergy friendly dessert bar everyone will rave about.  Or, if you don’t prefer pecans, try walnuts or almonds.
  • Graham cracker crust: Trade the tried and true graham cracker out for pretzels, chocolate graham crackers or even a different crumbly cookie.  For example a Nilla wafer or chessman cookie.
  • Chips: Instead of butterscotch and semi-sweet chocolate, consider peanut butter chips, white chocolate chips or milk chocolate chips.
  • Toppings: Add on a drizzle of chocolate or caramel syrup to the top of the bars.
  • Additional layers: Insert dried fruit, marshmallows or small candies like Reese’s Pieces for even more depth of flavor!

Storing your Magic Bars:

Making these favorite bars ahead of time is simple and easy. Let the bars cool completely before storing them in an airtight container. They will remain good at room temperature for several days, but will last up to 5 days if refrigerated. If making these in bulk, you can freeze them for up to 3 months!

Close up on a stack of 2 seven layer bars.

More Dessert Bar Recipes:

  • No Bake Butterscotch Bars
  • To Die For S’Mores Bars
  • Snickerdoodle Bars
  • Cherry Pie Bars
  • Best Ever Pecan Pie Bars

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7 Layer Magic Bars

7 Layer Magic Bars are loaded with layers of rich flavors from coconut, pecans, butterscotch, and chocolate.  You will be amazed how easy it is to create a bar this delicious where every single bite is ooey gooey perfection!
Course Dessert, Snack
Cuisine American
Keyword 7 layer magic bars, magic bars, magic bars dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 24 Square Bars
Calories 180kcal
Author Alyssa Rivers

Ingredients

  • 1 1/2 cups graham crackers crushed
  • 1/2 cup butter melted
  • 1 cup shredded coconut
  • 1 cup butterscotch chips
  • 1 cup semi sweet chocolate chips
  • 1 cup chopped nuts I used pecans
  • 1 14 ounce can sweetened condensed milk

Instructions

  • Preheat oven to 350 degrees. Line a 9×13 inch pan with aluminum foil or parchment. In a small bowl combine graham crackers and butter. Press firmly into the bottom of your prepared pan.
  • Layer with coconut, butterscotch chips, semi sweet chips, and chopped nuts. Pour the sweetened condensed milk evenly over the top.
  • Bake for 25-30 minutes or until golden brown. Let bars cool before serving.

Nutrition

Calories: 180kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 11mg | Sodium: 109mg | Potassium: 87mg | Fiber: 1g | Sugar: 11g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg