I’ve been making these for years, especially around the holidays. They go by many names (magic bars, everything bars, seven layer bars, camp bars, coconut bars), but we call them Cluck Bars at our house after my daughter’s robotics team… Funny things happen when you bake under duress (“Cluck everything; I forgot to cut these for the bake sale!”), and new names are invented.
1 cup salted butter
2 packages graham crackers (~ 18 crackers)
1 (12 oz) bag milk chocolate chips
1 (12 oz) bag butterscotch chips
1 (12 oz) bag white chocolate chips
sweetened flaked/shredded coconut (~ 7 oz)
2 (14 oz) cans sweetened condensed milk
Melt butter. I do this in the large jelly roll pan (mine is 17.25″ by 11.5″ by 1″), while the oven is preheating to 325 degrees. Takes about 3 minutes, watch it and don’t let the butter burn! Crush graham crackers into fine crumbs with your method of choice. Make sure butter is evenly spread across the bottom of pan and sprinkle graham cracker crumbs evenly on top. Sprinkle the three different chips evenly over the graham cracker crumbs. Same deal with the coconut. Note, the coconut will not completely cover the chocolate/butterscotch chips. Pour sweetened condensed milk over top of coconut layer, trying to coat everything as evenly as possible. Bake in 325 degree oven for approximately 20 minutes. The bars should be bubbly throughout and the edges are often golden when done. Let cool before cutting into 2″ squares. Makes around four dozen.