Seven Layer Magic Bars (With a Sturdy Crust)

From: Joeysmom

On May 10, 2008

The crust makes such a big difference, I've had them where the crust was thin so it was hard to get them out of the tray, but this recipe is fantastic!

From: shimmerysummersun

On Apr 27, 2008

I love these bars and I think the sturdier crust made them even better! Sometimes when I made them the old way they would fall apart, but this crust really helps them stay together. The only problem that I had was that two cups of graham cracker crumbs wasn't quite enough to cover the bottom of my dish (I used the size the recipe called for) so I had to make up another batch and use part of that. Otherwise this recipe was perfect. Easy and delicious! Thanks for posting!

From: Marg (CaymanDesigns)

On Jan 17, 2008

I was anxious to try this recipe because of the sturdier crust. When I went to make them though, I only had one cup of graham crackers. I took a chance and used a cup of regular and a cup of chocolate graham cracker crumbs and it work beautifully! The graham cracker flavor wasn't as strong, but they were still very good and I loved the extra stability. I also used 1 cup each of the chips since that what my usual recipe calls for. It is hard to believe anyone could improve a classic, but I think the thicker crust does. Thanks for posting this genius idea!

From: Roxygirl in Colorado

On May 15, 2006

I made two batches of these for our church's volunteer bagged lunches for the homeless. I used my homemade condensed milk (recipe posted) and it worked great. In fact, I made one with homemade and the other with canned milk, and the homemade version were a bit sturdier. My bars were so sturdy and easy to wrap! This technique of mixing the crumbs (love the extra half cup) with the butter first and pressing firmly in the pan is the only way to make these bars (unless you want a crumbly mess). Thanks Cricket *