Seven-layer magic bars

I made these seven-layer magic bars from Brown Eyed Baker for one of our Bachelorette watch parties, and they were a BIG hit.  I left a small portion without coconut for those misguided coconut haters, but I preferred mine with all seven heavenly layers.  YUM!!

SEVEN-LAYER MAGIC BARS

Yield: 18 bars

Ingredients

1 cup sweetened flaked coconut
1 stick unsalted butter
9 graham crackers (chocolate or regular), crushed
1 cup finely chopped pecans
1 cup semisweet chocolate chips
½ cup white chocolate chips
½ cup peanut butter chips
1 (14-ounce) can sweetened condensed milk

Instructions

1. Adjust an oven rack to the lower-middle position and preheat to 350°F. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray paper with non-stick spray.

2. Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. (Keep a close eye on it – coconut can go from slightly browned to burnt in a matter of seconds.) Set aside.

3. Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.

4. In order, sprinkle the pecans, chocolate chips, white chocolate chips, peanut butter chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.

5. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.

6. Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife, cut into 2 x 3-inch bars.