Seven layer bars
Sweetened condensed milk is glue and sweetener at once, caramelizing as it bakes and binding the layers into a slab. Everything above the crust is topping, which keeps the dose in the one layer you can measure.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
½ cup infused butter
Set your infusion strength above and this splits into infused and plain butter to hit whatever dose you want.
- 1½ cupsgraham cracker crumbs
- 1 cupsemisweet chocolate chips
- 1 cupbutterscotch chips
- 1 cupsweetened shredded coconut
- 1 cupchopped pecans
- 14 ozsweetened condensed milk — one can
- ½ tspflaky salt
Method
- 01
Heat the oven to 350 °F and line a 9×13 pan with parchment, leaving an overhang on the long sides.
350 °F
- 02
Melt the infused butter only until it is liquid — low heat, or short bursts with a rest between them. It has no browning to do in this recipe and no reason to get hot.
- 03
Stir the melted butter into the graham crumbs and press the mixture flat with the base of a drinking glass. Work from the center outward and check the corners. The crust is the only layer carrying the infusion, so its thickness across the pan is what decides whether all 24 bars are alike.
- 04
Scatter the chocolate chips, butterscotch chips, coconut and pecans over the crust in even layers, spreading each one to the edges rather than mounding it in the middle.
- 05
Pour the condensed milk slowly over the whole surface in a grid pattern, then tilt the pan to cover any dry spots. Do not stir it in.
- 06
Bake at 350 °F until the edges bubble and the coconut on top is golden.
350 °F · 28 min
- 07
Sprinkle with flaky salt and cool completely in the pan, then chill for two hours. Cutting these warm drags the condensed milk layer and tears the bars apart.
120 min
- 08
Lift out by the parchment and cut a 6×4 grid with a long knife, wiping the blade between cuts. Score the grid with a ruler first — 24 bars cut by eye come out in three noticeably different sizes.
- 09
Store in a marked container in the refrigerator. These look exactly like the bake-sale bars they are modeled on, and nothing about them signals what they are — keep the container somewhere a child or an unwitting guest cannot reach for one out of habit.
Built on
Standard magic bar: ½ cup melted fat to 1½ cups graham crumbs pressed into a 9×13, then one 14 oz can of sweetened condensed milk poured over layers of chocolate, coconut and nuts.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
5 mg / bar
1 mg5 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
More dessert
Brown butter chocolate chip cookies
The standard creamed-butter drop cookie, with the butter browned first. Browning drives off water and deepens the flavor enough to cover any grassiness in the infusion.
24 cookies
Fudgy one-bowl brownies
A high-fat, low-flour brownie that bakes dense rather than cakey. The cocoa does most of the work of hiding the infusion.
16 squares
No-bake peanut butter cups
Two layers, a muffin pan and a freezer. No oven, no smell, and the dose lives in the filling where you can measure it exactly.
12 cups