Magic cookie bars are a beloved treat, known for their irresistible layers of gooey, chocolatey goodness. They’re the perfect blend of crunchy crust, sweetened condensed milk, and rich toppings like coconut and chocolate chips. However, one common problem many bakers encounter is the dreaded gooey magic cookie bars.
While a little softness can be delightful, too much gooeyness can leave you with a messy, undercooked bar that’s hard to cut and enjoy. If you’ve found yourself wondering, “Why are my magic cookie bars gooey?” you’re not alone! In this post, we’ll break down the common causes behind gooey magic cookie bars and offer simple fixes to help you achieve the perfect texture every time.
Get ready to say goodbye to soggy cookie bars and hello to perfectly set, delicious layers!
What Causes Magic Cookie Bars to Be Gooey?
Magic cookie bars are typically made with a combination of graham cracker crumbs, chocolate chips, coconut flakes, and sweetened condensed milk. While these ingredients create a delicious, melt-in-your-mouth texture, there are a few key reasons why your magic cookie bars might end up gooey instead of firm and perfectly set. Let’s dive into the common causes:
Incorrect Baking Time and Temperature
One of the most common reasons magic cookie bars turn out too gooey is baking them at the wrong temperature or for the wrong amount of time. If the oven is too hot, the edges may cook too quickly while the center remains undercooked. Conversely, if the oven is too cool, the bars won’t set properly, leaving them gooey in the middle.
Tip: Always check the temperature of your oven with an oven thermometer, as ovens can often run hotter or cooler than the dial indicates. When baking magic cookie bars, aim for a moderate temperature (around 350°F/175°C) and ensure they bake for about 25 to 30 minutes, or until the edges are golden brown and the center has set.
Too Much Liquid in the Recipe
Sweetened condensed milk is a key ingredient in magic cookie bars because it provides sweetness and moisture, but too much liquid can result in bars that are too soft and gooey. Sweetened condensed milk contains a lot of moisture, and if the ratio of wet to dry ingredients is off, the mixture will be too wet to set properly during baking. Additionally, butter or any other liquid ingredients, like eggs, can also contribute to excess moisture.
Tip: If your bars are consistently too gooey, try reducing the amount of sweetened condensed milk slightly or adjusting the butter content. You can also use a thicker, full-fat condensed milk to help with firming up the bars.
Not Enough Cooling Time
The cooling process is crucial for setting the structure of your magic cookie bars. If you cut into them too soon after they come out of the oven, the layers won’t have had enough time to firm up, resulting in gooey, messy bars. Many people are tempted to cut their cookie bars right away, but giving them time to cool is vital for the best texture.
Tip: After baking, let your magic cookie bars cool completely in the pan. For faster cooling, place the pan on a cooling rack to ensure even air circulation around the bars. If you’re in a hurry, refrigerating them for about an hour can help them set faster without affecting the taste or texture.
Improper Layering of Ingredients
Another culprit for gooey bars could be improper layering of the ingredients. Magic cookie bars are known for their distinctive layers, and it’s important to layer them in the correct order for even baking. If you use too much of one ingredient—such as too many chocolate chips or coconut flakes—the bars may become too dense or gooey in those areas. Conversely, if the graham cracker crust isn’t pressed firmly enough or the layers aren’t even, you may end up with uneven baking.
Tip: Ensure that each layer is evenly spread and not too thick. Press the graham cracker crust down firmly to avoid it becoming too crumbly or undercooked. You also want to make sure that the chocolate chips and coconut flakes are distributed evenly so they bake uniformly.
Too Much Sugar in the Recipe
While sugar is an essential part of any dessert, using too much sugar can contribute to a gooey texture. Excess sugar can make the bars overly moist, especially when combined with the sweetened condensed milk. The sugar may not have enough time to caramelize and set during baking, which can leave the bars sticky and gooey instead of firm.
Tip: Make sure you’re following the recipe’s sugar measurements closely. If you find your bars are still too gooey despite using the right baking time and temperature, try cutting back slightly on the sugar or using a sugar substitute for some of the sweetness.
How to Fix Gooey Magic Cookie Bars
If your magic cookie bars turn out gooey, don’t fret! There are several strategies you can use to fix them and ensure your next batch is perfectly set. Whether it’s adjusting the baking time, fixing the ingredients, or cooling them the right way, here are some effective ways to troubleshoot and get the results you want.
Bake for a Longer Time at a Lower Temperature
Sometimes, gooey bars simply need a little extra time in the oven to firm up. If your bars are undercooked in the center, try baking them a bit longer, but at a slightly lower temperature. This ensures the edges don’t burn while the center cooks through.
Tip: Lower your oven temperature by 10-15°F (around 5-8°C) and bake the bars for an additional 5-10 minutes. Check the center by gently pressing down. If it’s firm to the touch and no longer jiggly, it’s ready. Also, ensure the edges are golden brown, which is a good indication the bars are fully baked.
Pro Tip: To check if the bars are done, insert a toothpick into the center—if it comes out clean or with just a few crumbs, the bars are fully baked!
Adjusting the Ingredients for a Firmer Texture
If your magic cookie bars are consistently too gooey, it might be time to tweak your ingredient ratios. Some ingredients, especially the liquid-heavy ones like sweetened condensed milk and butter, could be contributing too much moisture to the recipe.
- Sweetened Condensed Milk: This ingredient is essential for the gooey texture, but too much can leave your bars soggy. Try using a bit less of it or opt for a thicker, full-fat version that will set more easily.
- Butter: If your recipe calls for too much butter, the bars will have a tendency to be too soft and gooey. Consider reducing the butter slightly, especially if you notice that your bars are too oily or too wet.
- Flour or Oats: If you’re looking for a firmer texture, consider adding flour or rolled oats to your recipe. These ingredients can help absorb excess moisture and provide more structure to the bars.
Tip: Try adjusting the ratio of dry to wet ingredients to find the right balance for a firm yet moist magic cookie bar. Keep an eye on the moisture content, and don’t hesitate to experiment with a little less liquid if the bars are too gooey.
Proper Cooling and Setting Time
One of the simplest yet most overlooked fixes for gooey magic cookie bars is giving them enough time to cool and set properly. If you cut into them too soon, they may still be too soft, even if they were baked to perfection. Cooling allows the bars to firm up and solidify, so don’t rush this important step.
Tip: After baking, remove the bars from the oven and allow them to cool in the pan for at least 30-60 minutes before cutting them. For even faster cooling, you can place the pan on a cooling rack to help the air circulate evenly around the bars. If you’re in a rush, refrigerate the bars for about an hour to help them set faster.
Pro Tip: Don’t be tempted to cut into the bars too soon, even if they look done. If they’re still a little soft in the center, they’ll firm up more as they cool, making them easier to cut into neat pieces.
Use the Right Baking Dish
The size and material of your baking dish can also impact how your magic cookie bars bake. Using a dish that’s too small or too large can cause the bars to either cook too quickly on the edges while staying gooey in the center or spread out too thin, making them hard to set.
Tip: Make sure you’re using a 9×13-inch pan for the standard recipe. If you’re using a larger or smaller pan, adjust the baking time accordingly. A larger pan will spread the batter thinner, so you may need to bake the bars for a little less time. A smaller pan will require a longer baking time to ensure the center is fully set.
Pro Tip: If you’re using a dark-colored pan, it may absorb more heat, causing the bars to cook faster. Lower the oven temperature by about 10°F (5°C) if using a dark pan to prevent the edges from burning.
Consider Freezing for Better Texture
If your magic cookie bars are already baked but remain too gooey after cooling, freezing them can help solidify the texture. Freezing can help the layers set and make the bars easier to cut without them falling apart.
Tip: Allow the bars to cool completely, then place them in the freezer for 30-60 minutes before cutting them into squares. The chilled bars will firm up and be easier to handle.
Pro Tip: If you plan to freeze the bars for later, wrap them in plastic wrap or parchment paper and store them in an airtight container. They’ll keep in the freezer for up to a month and can be thawed at room temperature when you’re ready to enjoy them!
Conclusion
By adjusting your baking time, ingredient ratios, cooling techniques, and even your pan size, you can easily fix gooey magic cookie bars and get the perfect texture. Sometimes, it’s just a matter of fine-tuning your approach to baking these sweet, layered treats. With these tips, you’ll be able to troubleshoot any gooey mishaps and enjoy perfectly set magic cookie bars every time!
Essential Ingredients for Perfect Magic Cookie Bars
Magic cookie bars are known for their irresistible combination of layers, from the crunchy base to the sweet, gooey middle, topped with chocolatey goodness. The key to achieving the perfect texture and flavor lies in using the right ingredients and getting the proportions just right. Let’s take a closer look at the essential ingredients that make magic cookie bars so delicious, and how each one plays a vital role in creating the perfect balance.
1. Sweetened Condensed Milk: The Binding Agent
At the heart of every magic cookie bar is the sweetened condensed milk. This thick, sugary milk not only adds sweetness but also acts as a binding agent to bring the layers together and provide that signature gooey texture. The sweetened condensed milk melts as the bars bake, creating a rich, cohesive base that holds all the ingredients together.
Why It’s Important:
- Texture: It provides moisture and softness, giving the bars their signature gooey center without making them overly runny.
- Flavor: The milk adds a deep sweetness that complements the other ingredients, especially the chocolate and coconut.
- Structure: It binds the dry ingredients, preventing them from separating while baking.
Tip: Use full-fat sweetened condensed milk for a richer flavor and creamier texture. Opt for no-sugar-added versions for a less sweet bar if preferred.
2. Graham Cracker Crumbs: The Base
The graham cracker crumbs form the crunchy, golden-brown base of the magic cookie bars. This layer provides structure and contrast to the gooey middle and creates a solid foundation that holds the other ingredients in place. The graham cracker crust is typically mixed with melted butter to help it set and bind together.
Why It’s Important:
- Texture: The crunch of the graham cracker crumbs contrasts perfectly with the smoothness of the condensed milk and chocolate chips, adding depth to the overall bite.
- Flavor: The slightly sweet and subtly toasted flavor of the graham crackers adds richness and complexity to the bars.
- Stability: It forms the base layer that supports the rest of the ingredients.
Tip: For the best texture, use finely crushed graham crackers. You can easily crush them using a food processor, or place them in a plastic bag and crush with a rolling pin.
3. Chocolate Chips: The Indulgent Topper
Chocolate chips are an essential ingredient in magic cookie bars, providing that indulgent, melt-in-your-mouth flavor. Typically, semi-sweet chocolate chips are used, but you can also experiment with milk chocolate, dark chocolate, or even white chocolate chips depending on your taste preferences.
Why It’s Important:
- Flavor: The chocolate chips melt and meld with the sweetened condensed milk, creating pockets of rich chocolate throughout the bars.
- Texture: As they melt, the chocolate forms a luscious, gooey layer that’s soft but not too runny, adding to the overall texture.
- Visual Appeal: The chocolate chips add a pop of color and a glossy finish, making the bars look as good as they taste.
Tip: If you’re a chocolate lover, you can also mix different types of chocolate (dark, milk, and white) to add variety to the flavor profile of your bars.
4. Shredded Coconut: For a Chewy Texture and Tropical Flavor
Shredded coconut adds both texture and a hint of tropical flavor to the bars. The coconut becomes slightly toasted as it bakes, contributing a subtle chewiness and nutty flavor that pairs beautifully with the sweetened condensed milk and chocolate chips.
Why It’s Important:
- Texture: The coconut provides a pleasant chewiness that contrasts with the softness of the other layers, offering more dimension in each bite.
- Flavor: The mild sweetness and slight nuttiness of the coconut enhance the overall flavor of the bars, adding a unique element.
- Visual Appeal: Coconut adds texture and helps create a more visually appealing dessert with its light, fluffy appearance when baked.
Tip: If you prefer a more intense coconut flavor, opt for unsweetened shredded coconut. For a sweeter taste, use sweetened shredded coconut.
5. Butter: The Fat That Binds and Adds Flavor
Butter is key to creating the perfect texture for magic cookie bars. It’s used to bind the graham cracker crumbs for the base and gives the bars a richer, more decadent taste. The fat in the butter also helps the bars hold together and prevents them from being too dry.
Why It’s Important:
- Flavor: Butter adds a rich, creamy flavor to the base and helps balance out the sweetness of the condensed milk and chocolate.
- Texture: It provides moisture and makes the graham cracker crust crisp and firm, without being too crumbly.
- Structure: Butter holds the crumbs together, ensuring the base layer stays intact while baking.
Tip: Melt the butter before mixing it with the graham cracker crumbs to ensure an even distribution and to avoid a greasy crust.
6. Optional Add-ins (Nuts, Butterscotch Chips, or Sweetened Condensed Milk Variations)
While the classic magic cookie bars recipe sticks to the basic ingredients above, many bakers like to get creative by adding extra ingredients such as chopped nuts, butterscotch chips, or even peanut butter. These add-ins can bring additional flavor, texture, and richness to your bars, giving them a personal touch.
Why It’s Important:
- Nuts (e.g., walnuts, pecans): Chopped nuts add crunch and a nutty flavor that complements the sweetness of the bars. They also provide a savory balance to the rich ingredients.
- Butterscotch Chips: For a richer, buttery sweetness, you can use butterscotch chips in place of some of the chocolate chips. This variation can add an extra layer of flavor.
- Peanut Butter: A swirl of peanut butter can create a creamy, nutty contrast to the sweetness of the other ingredients, adding a unique twist.
Tip: If adding nuts, chop them finely to ensure they mix evenly into the layers without overpowering the other flavors. Be mindful of your ingredient ratios when adding extras to maintain the right balance of gooeyness and firmness.
Tips for Making Magic Cookie Bars That Aren’t Too Gooey
Magic cookie bars are famous for their delightful gooey texture, but if you find that your bars are too gooey, they might be hard to cut, serve, or enjoy. Achieving the perfect balance of gooey and firm is essential for getting the right consistency and texture in every bite. Fortunately, with a few adjustments to your baking method and ingredients, you can easily make magic cookie bars that aren’t too gooey.
1. Bake at the Right Temperature and for the Right Time
One of the most important factors in achieving perfectly set magic cookie bars is ensuring they’re baked at the right temperature and for the proper amount of time. If the bars are too gooey, it could be because they haven’t been baked long enough.
Why It’s Important:
- Baking Time: If the bars aren’t baked long enough, the sweetened condensed milk won’t set properly, and the layers will remain too soft. On the other hand, overbaking can lead to a dry, crumbly texture.
- Baking Temperature: A temperature that’s too high can cause the edges to cook too quickly, while leaving the center underdone. You need to find a balance that cooks the bars evenly.
Tip: Bake at 350°F (175°C) for around 25-30 minutes, checking the bars about 5 minutes before the recommended time. Look for golden brown edges and a firm center. If the center still seems jiggly, give them a few more minutes.
Pro Tip: Consider using an oven thermometer to ensure your oven is at the right temperature. Oven temperatures can vary, and baking at the wrong temperature can affect the final texture of the bars.
2. Reduce the Amount of Sweetened Condensed Milk
Sweetened condensed milk is the key ingredient that gives magic cookie bars their gooey texture. However, if you use too much of it, the bars can become overly sticky and soft, making them difficult to handle.
Why It’s Important:
- Consistency: The sweetened condensed milk is a liquid that firms up as it bakes, but too much will make the bars too wet.
- Balance: Reducing the milk slightly can help achieve a firmer, more stable texture while still maintaining that signature gooeyness.
Tip: Use a little less than the recipe calls for or adjust the ratio of other ingredients, such as graham cracker crumbs or oats, to absorb some of the excess moisture.
Pro Tip: If you do reduce the sweetened condensed milk, you may need to adjust the baking time slightly, as a thicker mixture may take longer to bake.
3. Use the Right Pan Size
The size of your baking pan can have a significant impact on the texture of your magic cookie bars. A pan that is too small will make the layers too thick, while a pan that is too large will result in thin bars that bake too quickly and may lack the proper gooey texture.
Why It’s Important:
- Even Baking: A 9×13-inch pan is the ideal size for magic cookie bars. It ensures that the layers are evenly spread out and bake at the right rate.
- Even Distribution: A properly sized pan ensures the layers cook evenly, giving you that perfect balance of gooeyness without the bars becoming too wet.
Tip: If you don’t have a 9×13-inch pan, you can adjust the baking time based on the size of your pan. A larger pan may require a shorter baking time, while a smaller pan may need more time.
Pro Tip: If you are using a glass pan, you may need to lower the baking temperature by about 10°F (5°C) to prevent the edges from cooking too quickly.
4. Let the Bars Cool Completely Before Cutting
It can be tempting to dig into your magic cookie bars as soon as they come out of the oven, but patience is key. Allowing the bars to cool completely will give the sweetened condensed milk and chocolate layers time to set, ensuring they are firm enough to cut and serve.
Why It’s Important:
- Firmness: Cooling helps the bars solidify and sets the layers so they are easier to slice without falling apart.
- Cutting: If you cut into the bars too soon, they will still be too soft in the center, causing them to fall apart or become overly gooey.
Tip: Let the bars cool for at least 30-60 minutes in the pan before cutting them. If you’re in a hurry, refrigerate them for about 30 minutes to speed up the process.
Pro Tip: If you need to store the bars for a longer period, consider refrigerating or freezing them after they’ve cooled to help set the layers further.
5. Use Less Butter in the Crust
The butter in the graham cracker crust contributes to the overall texture of your magic cookie bars. If the crust has too much butter, it can result in a greasy, overly soft bottom layer that adds to the gooey texture.
Why It’s Important:
- Grease Factor: Too much butter can make the crust soggy and add excess moisture to the bars, causing them to be too gooey.
- Crunchy Crust: A buttery, firm crust helps the bars hold together better and balances the rich, gooey middle layer.
Tip: Reduce the butter slightly, especially if your crust looks too wet or greasy. A 1/4 cup of butter is typically enough to bind the graham cracker crumbs together.
Pro Tip: If you find your crust to be too soft even with less butter, try adding a tablespoon of flour or oats to help absorb any excess moisture and give the crust a firmer texture.
6. Experiment with Adding Oats for a Firmer Texture
If you want to add structure and prevent your bars from being too gooey, oats can be a great addition to the crust or the layers. Oats help absorb moisture, giving the bars a firmer texture while still maintaining their chewy consistency.
Why It’s Important:
- Absorbing Moisture: Oats act as a natural binder, soaking up some of the excess liquid in the bars and helping them set.
- Texture: Oats add chewiness without making the bars too soft or gooey, making them easier to cut and handle.
Tip: Add 1/2 cup of rolled oats to the graham cracker crust mixture or sprinkle some on top of the bars before baking for a nice texture.
Pro Tip: If you add oats to the crust, be sure to slightly adjust the butter-to-cracker ratio to account for the added dry ingredient.
Conclusion
Achieving the perfect balance of gooeyness in magic cookie bars is all about fine-tuning your ingredients and baking methods. By following these tips—baking at the right temperature, reducing excess liquid, choosing the right pan size, and allowing time for proper cooling—you can create magic cookie bars that are gooey in all the right ways, without being too sticky or runny. And if you prefer a firmer texture, don’t hesitate to experiment with adding oats, adjusting the butter, or slightly altering your ingredient ratios. With these strategies, you’ll be able to make the perfect magic cookie bars every time!
Frequently Asked Questions (FAQ)
Magic cookie bars are a beloved treat, but they can sometimes present a few challenges when it comes to texture. Whether you’re a seasoned baker or a beginner, it’s natural to have questions about how to achieve that perfect balance between gooey and firm. Below are answers to some of the most commonly asked questions about magic cookie bars, helping you troubleshoot and perfect your recipe every time.
1. How do I know when my magic cookie bars are done?
Knowing when your magic cookie bars are done can be tricky, especially when you’re aiming for that perfect balance of gooeyness.
Answer:
- Visual Cues: Look for golden-brown edges and a slightly firm center. The top should look set, not too wet or jiggly.
- Touch Test: Gently press on the center of the bars with a spatula or your finger. If it feels firm but slightly soft in the middle, they’re done.
- Time: As a general rule, bake for 25-30 minutes at 350°F (175°C). Keep in mind that baking times may vary depending on your oven, pan size, or thickness of the layers.
Pro Tip: If you’re unsure, it’s always safer to slightly underbake them than to overbake, as they will continue to cook in the pan as they cool.
2. Can I make magic cookie bars ahead of time?
Yes, magic cookie bars are great for making ahead of time, especially if you’re preparing for a special occasion or need to store them for later.
Answer:
- Make-Ahead: Bake the bars, let them cool completely, then cover them tightly with plastic wrap or foil and store them at room temperature for up to 3-4 days.
- Freezing: You can also freeze magic cookie bars for longer storage. Wrap the bars in parchment paper, then aluminum foil, and store them in an airtight container in the freezer for up to 3 months. When ready to eat, let them thaw at room temperature for a few hours.
Pro Tip: For easy portion control, cut the bars into squares before freezing. This way, you can pull out just the amount you need at a time.
3. Why are my magic cookie bars too soft and gooey even after baking?
If your magic cookie bars are still too soft or gooey after baking, there could be a few reasons for this.
Answer:
- Underbaking: Magic cookie bars need enough time in the oven for the sweetened condensed milk to set. If the bars are still too gooey, they likely didn’t bake long enough. Bake for a little longer and check for the golden edges.
- Too Much Condensed Milk: Using too much sweetened condensed milk can result in excess moisture, making the bars too soft. Reduce the amount of sweetened condensed milk to avoid this.
- Pan Size: If your pan is too small or your layers are too thick, the bars may require a longer baking time to set properly. Try using a 9×13-inch pan to ensure the layers bake evenly.
Pro Tip: If your bars have been out of the oven for a while and still seem too gooey, refrigerate them for 30-60 minutes to help them firm up.
4. Can I substitute ingredients in magic cookie bars?
Absolutely! While traditional magic cookie bars are made with graham cracker crumbs, coconut, chocolate chips, and sweetened condensed milk, there are many ways you can swap ingredients to suit your tastes or dietary needs.
Answer:
- Crust: You can substitute graham cracker crumbs with crushed Oreos, digestive biscuits, or even gluten-free graham crackers for a gluten-free version.
- Chocolate Chips: Swap out semi-sweet chocolate chips for milk chocolate, dark chocolate, or even white chocolate to customize the flavor.
- Coconut: If you don’t like coconut, simply leave it out or replace it with chopped nuts (like pecans or walnuts) for added crunch.
- Sweetened Condensed Milk: You can use unsweetened condensed milk or try coconut milk for a dairy-free alternative, though this may slightly change the texture and flavor.
Pro Tip: When making substitutions, keep in mind that some changes (like using coconut milk or gluten-free crumbs) might affect the baking time or texture slightly, so adjust accordingly.
5. Why do my magic cookie bars sometimes fall apart when I cut them?
If your magic cookie bars are falling apart when you cut them, it’s likely because they need more time to set or the ingredients aren’t fully binding together.
Answer:
- Cooling Time: Allow the bars to cool completely (at least 30 minutes to an hour) before cutting. This helps them firm up and makes them easier to slice.
- Too Much Liquid: If you used too much sweetened condensed milk or didn’t bake them long enough, they may be too soft. Ensure the recipe calls for the right amount of condensed milk and that you baked them long enough to set the layers.
- Refrigeration: If you’re in a hurry, you can refrigerate the bars for about 30 minutes after they cool to help them firm up further.
Pro Tip: If you’re having trouble cutting them cleanly, try using a sharp knife or plastic knife (which prevents the bars from sticking) for neat slices.
6. Can I add other ingredients to my magic cookie bars?
Yes! Magic cookie bars are incredibly versatile and can be customized with additional ingredients to suit your preferences.
Answer:
Nuts: Add chopped walnuts, pecans, or almonds for crunch and a nutty flavor.
Candy: Try mixing in small pieces of your favorite candy like M&Ms, Peanut Butter Cups, or butterscotch chips for a fun twist.
Dried Fruit: Dried cranberries, raisins, or cherries can add a sweet and chewy texture to your bars.
Flavor Enhancers: Add a dash of vanilla extract, a sprinkle of sea salt, or a pinch of cinnamon for an extra layer of flavor.
Pro Tip: When adding extra ingredients, be mindful not to overwhelm the layers with too many additions, as this can affect the texture and baking time.
Chef’s Note:
Magic cookie bars are a true classic, and with a little patience and the right techniques, you can master the perfect balance of gooey and firm. Remember, the key is all in the details—baking time, ingredient ratios, and cooling methods can make all the difference. Don’t be afraid to experiment with substitutions or add-ins to make the recipe your own. Keep tweaking until you find your perfect version. Whether you’re serving them at a family gathering or enjoying them with a cup of coffee, these bars are sure to be a hit. Happy baking, and may your magic cookie bars always be a delicious success!
- Chef’s Tip: If you ever find yourself in doubt, just remember that less is more when it comes to baking time. Underbaked bars are always better than overbaked ones, so don’t be afraid to stop just before they’re fully set—your patience will pay off in gooey, perfect layers every time!