Seven Layer Magic Cookie Bars

The Steps

1. Preheat oven to 350°F. To toast walnuts and pecans, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Watch carefully, pecans toast faster than walnuts. Coarsely chop nuts and set aside. Lightly butter or line a 9×13-inch baking pan with parchment paper.
2. In a medium bowl, combine the melted butter and graham cracker crumbs; mix well. Transfer the crumbs to the prepared pan and using your finger tips, or the flat bottom of a small measuring cup, press firmly and evenly on the bottom of the pan. Spread the raspberry jam evenly over the crumbs. Sprinkle coconut in an even layer over the jam, followed by the chocolate chips, walnuts and pecans. Drizzle the condensed milk evenly over the top.
3. Bake until bubbling and golden brown, 30-35 minutes. Let cool completely in the pan. If lined with parchment, lift out and place on a cutting board. With a sharp knife, cut into bars.  (For easier slicing, refrigerate for about 30 minutes before cutting). Store airtight at room temperature for up to 3 days.