Home > Desserts > 7 Layer Bars Recipe 7 Layer Bars Recipe February 4, 2021 | 45 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 7 Layer Bars: a classic dessert with a buttery graham cracker crust, filled with baking chips, chopped pecans, and coconut flakes, all held together and sweetened by a drizzle of condensed milk for a gooey texture. Try our other variations on these bars next time — these Easter-themed Magic Bars or these 7 Layer Pumpkin Bars. 7 Layer Bars I’ll start by telling you that this bar recipe *technically* has 8 layers, but I’m calling them “7 Layer Bars” since they are basically the standard recipe you’ll find peppered over the internet (with my own tweaks of course!) 7 Layer Bars are another treat my mom made often growing up — especially around the holidays (her other two “famous” treats are these Carmelitas and these Rice Krispie Treats). My mom often changed out the baking chips and the nuts she’d include in her recipe. One addition that never made it in her bars? White chocolate. That’s understandable since she hates white chocolate. But for me? It’s one of my favorites! And especially when it is paired with milk chocolate. So that’s how her famous 7 layer bars came to be 8 layer bars — I added in some white chocolate and have never looked back! 🙂 What are the Layers in 7 Layer Bars? Graham Crackers. Stick to honey-flavored graham crackers for a traditional flavor, but get creative with cinnamon graham crackers for a spiced bar. Butter. I like to use unsalted butter and then add salt so I can perfectly control how much salt is in the bars. The salt content in salted butter can vary drastically so I like to remove the guesswork and use unsalted. Chocolate chips. Any chocolate chips work here, so use your favorite. We love milk chocolate, but it does make for a very sweet bar. Use dark or semi-sweet to cut down on the richness. Butterscotch chips. Butterscotch chips are a classic in 7 layer cookie bars, but if you don’t love them use more chocolate or white chocolate chips instead. Chopped nuts. We love chopped pecans best in these bars, but here’s where you can get creative and try a different type of nut entirely. Sweetened condensed milk. This is the magic ingredient that holds everything together and makes these bars gooey and sweet. See the “quick tip” below. Coconut flakes. Be sure to get unsweetened coconut flakes so these bars aren’t over-the-top sweet. Sweetened coconut is a lot sweeter than unsweetened and we’ve already got plenty of sugar in these bars! QUICK TIP Use only full-fat sweetened condensed milk, not evaporated or sugar-free varieties, for this 7 Layer Bars recipe. I recommend Eagle Brand® sweetened condensed milk (not sponsored). How To Make 7 Layer Bars Preparation: Preheat the oven and line a 9×13-inch pan with parchment paper. Crust: Mix crushed graham crackers with melted and cooled unsalted butter and salt; press into the pan. Use the flat bottom of a measuring cup to press the crust firmly Layers: Sprinkle layers of milk chocolate, butterscotch, and white chocolate chips, then add chopped pecans. Drizzle with sweetened condensed milk and top with shredded coconut; press gently. Layering the coconut on top allows it to toast nicely during baking. Baking: Bake until the edges are golden and the middle is bubbly; let cool in the pan or chill to firm. Refrigerating helps solidify the bars, making them easier to cut. Serving and Storage: Cut into pieces using the parchment overhang; store in an airtight container, using parchment paper between layers if needed. Refrigerate for a firmer texture. Expert Tips For a fool-proof crust, measure the graham cracker crumbs instead of counting sheets, as there can be variation in size and thickness between brands. For the crust, blend the graham crackers until they are very fine. If you see any big pieces, put them back in the blender. You might need to blend in smaller batches, depending on your blender. Add coconut on top so it toasts and becomes slightly crunchy in the oven—this enhances its texture and flavor! Get creative with your bars by using your favorite baking chips and nuts, keeping quantities consistent. Consider swapping some chocolate chips for caramel bits for a flavor twist. 7 Layer Bars FAQs How do you cut a 7 Layer Bar? These bars are gooey and crumbly, but following these tips can simplify serving: Line the pan with parchment paper with an overhang for easy removal. Allow the bars to cool completely; refrigerate if still soft. Use a sharp, warmed chef’s knife for clean cuts. How long do these bars keep? These 7 Layer Bars are best enjoyed within 3-5 days. Store any leftovers in an airtight container, separating the layers with parchment or wax paper. The bars do not need to be refrigerated but for longer keep you can store in the fridge. Can you freeze 7 layer bars? Yes! To freeze 7 layer bars, cool them completely, cut into pieces, and wrap each individually or place in an airtight container with parchment between layers. Freeze for up to 3 months. Thaw at room temperature before serving. More Amazing Desserts S’mores Bars with graham cracker-flavored cereal Raspberry Jell-o Cheesecake Bars with a graham cracker crust Chewy Chocolate Chip Cookies with a “secret” ingredient that makes these the best! Chocolate Peanut Butter Snack Mix with miniature Reese’s cups Cookie Bars with chocolate chips FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. 7 Layer Bars 4.72 from 14 votes - Review this recipe 7 Layer Bars: a classic dessert with a buttery graham cracker crust, filled with baking chips, chopped pecans, and coconut flakes, all held together and sweetened by a drizzle of condensed milk for a gooey texture. SAVE TO RECIPE BOX Print Recipe 7 Layer Bars 4.72 from 14 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 7 Layer Bars: a classic dessert with a buttery graham cracker crust, filled with baking chips, chopped pecans, and coconut flakes, all held together and sweetened by a drizzle of condensed milk for a gooey texture. Course Dessert, Snack Cuisine American, Vegetarian Keyword 7 layer bars Prep Time 25 minutes minutes Cook Time 25 minutes minutes Cooling Time 1 hour hour Total Time 1 hour hour 50 minutes minutes Servings 24 bars (One 9x13-inch Pan) Chelsea Lords Calories 394kcal Author Chelsea Lords Cost $7.99 Ingredients▢ 2-1/2 cups graham cracker crumbs (measure when crushed into crumbs; about 20 crackers)▢ 3/4 cup (12 tbsp) unsalted butter, melted▢ 1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt)▢ 1 cup milk chocolate chips Note 1▢ 1 cup butterscotch chips Note 2▢ 1 cup white chocolate chips▢ 1 cup chopped pecans▢ 1 can (14 oz) sweetened condensed milk Note 3▢ 1 and 1/3 cups unsweetened shredded coconutUS - Metric USMetric InstructionsPREP: Preheat oven to 350°F (176°C). Line a 9x13-inch pan with parchment paper, leaving an overhang for easy removal; avoid using wax paper or foil. Melt the butter, then let it cool to room temperature to prevent a greasy crust.GRAHAM CRACKER CRUST: Break up graham crackers and blend in a powerful blender until fine; you may need to work in batches. Measure 2 and 1/2 cups (288g) of crumbs and transfer to a large bowl. Add salt and cooled melted butter, mixing to form a thick mixture. Press into the prepared pan, using the bottom of a flat measuring cup to create an even crust layer.TOP THE CRUST: Layer chocolate chips, butterscotch chips, white chocolate chips, and chopped pecans evenly in the pan. Pour sweetened condensed milk over the nuts, then top with an even layer of coconut. Press the coconut gently to ensure it toasts nicely.BAKE: Bake in the preheated oven until the edges are golden and the sweetened condensed milk bubbles, about 23-28 minutes; mine usually takes 25 minutes.LET COOL AND ENJOY: Remove the bars from the oven and let them cool completely, about 1-2 hours. To cool faster, refrigerate after 20 minutes at room temperature. Lift the bars using the parchment overhang and cut with a sharp knife, warming and drying the knife between cuts.STORAGE: Store leftover bars in an airtight container, separating layers with parchment or wax paper. Keep them in the fridge if it's warm, or on the counter in cooler temperatures, depending on your preference for firmness. Enjoy them within 3-5 days. Video Recipe NotesNote 1: We prefer milk chocolate for its richness and sweetness, but any type of chocolate works. Choose dark chocolate if you prefer it, or semi-sweet to reduce sweetness. Note 2: If you don't like butterscotch or white chocolate chips, substitute your favorite type, such as more chocolate chips or caramel bits, keeping the quantities consistent. Note 3: Use only sweetened condensed milk for this recipe, ensuring it's full-fat and not sugar-free. Avoid mistakenly buying evaporated milk. I recommend Eagle Brand® (not sponsored). Nutrition FactsServing: 1serving | Calories: 394kcal | Carbohydrates: 36g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 188mg | Potassium: 221mg | Fiber: 3g | Sugar: 26g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Seriously LOVE 7-layer bars, but I’ve never made them with white chocolate before. Great idea. Looking forward to trying this. Those look like semisweet chocolate chips to me. You used milk chocolate? Also, do you think it matters about the brand of chips? I have a hard time finding milk chocolate unless it is Ghirardelli. Thanks! Reply
Yes I used milk chocolate 🙂 You can use semi-sweet if you are worried about sweetness! I love Ghiradelli and Guittard, but I think pretty much any chips (Nestle or Hershey’s) are good in these since there are so many chips. Reply
Using the semi-sweet chips is better, they are not as sweet, with milk chocolate they are sickening sweet, semi chips tones it done just fine… these are to die for… large milk with a couple, yum, yum… Reply
If the pecans (or other nuts) were finely crushed, would the flavor still be there without the chunks to chew? Have some family with dental issues. Reply
I think these would still be hard to chew with all of the other ingredients; you might want to try a different dessert entirely. (As a whole these are pretty chewy!) Wish I could be of more help! Reply
I’ve made these 7 layer cookies every Christmas for years as gifts. One friend refers to them as “7 Layer Crack” cookies. A couple of things I do differently–melt the butter in the pan as the oven heats and then dump the graham cracker crumbs on top–saves a bowl. I also put the nuts on top of the milk. Any way you layer these, they are mighty tasty–and more than a little decadent! Reply
My sister has a lot of dental issues as well, she has been on meds for years that has really done a number on her teeth. I use fine chopped nuts (almonds, pecans, walnuts, or the thinly sliced almonds. It depends on what they aren’t sold out of on the type of nuts I choose. She eats them with no problems! They all work geart and taste amazing. Hope this helps. Reply
Unfortunately I’ve never tried freezing these bars so I can’t say for sure, but I think it would be ok! Reply
My family has made these for years, only they were called Magic Cookie Bars, and did not call for white chocolate chips, just semi-sweet or milk chocolate, and butterscotch. My family has always substituted the butterscotch with more chocolate chips, though. These are my all time favorite bar cookie. I have also used fat free sweetened condensed milk with no problems. Reply
You might consider putting the pecans (or walnuts, that’s what I use) as the top layer so you get a toasted nut taste, So much better IMHO. Reply
I have made these for quite a while. I put the shredded coconut on top also. One thing I have changed a couple times that really turned out delicious was using peanut butter chips instead of white chocolate chips . Mmmm ! Absolutely delicious ! Give it a try and see what you think .. Let me know ok ?? Reply
I use both semi sweet AND milk chocolate, along with butterscotch and white chocolate. Believe it or not, this chip combo actually makes for a killer chocolate chip cookie as well (I use browned butter which makes for an insanely good cookie). Reply
These are so good to eat. My mon used make these all the time. They are so delicious to eat.I Love these bars. Reply
Is it a half stick of butter or a stick for the seven layer bars the recipe says 1/2 stick but reading what you wrote it says the delicious graham cracker crust gets a full stick Reply
Oh my goodness, I just made this recipe since my husband and I were craving something sweet but easy and boy did it deliver. I’m definitely going to be making this again – not only for us but probably as potluck dessert as well. Reply
I get these odd impulses to experiment in the wee hours & I decided to make my husband’s all-time fav dessert, so here I am! ???? But..! I split the ingredients in half and made two 8×8 glass pans, lined with foil. The first one was to the letter for your recipe. The second one was tweaked into my “Sugarbomb” version by adding a layer of the little caramel bits, a layer of chopped walnuts and mixing the regular shredded coconut with some toasted & dried large coconut flakes. Both baked for 24 mins @ 350. Neither will make it more than a few days! Thank you so much for your recipe! Reply
Haha, you sound just like me! Late night baking impulses. So glad you enjoyed these 7 layer bars! Thanks for your comment Cheri! 🙂 Reply
Never made them, but I have tasted & eaten them when my mother made them. I loved them. So delicious. So sweet. Reply
I love these bars and love that you put the coconut on the top! I use Heath chips instead of butterscotch and macadamia nuts. I usually can’t get a 9×13 pan of dessert to go without throwing some away, but with these that’s never a problem. There gone long before they would ever have a chance to get old!! Reply
I want to try these bars but do NOT like coconut at all. Can you recommend a suggestion for the coconut? Thank you if you have any suggestions. Lorrie. Reply
Perhaps try some granola? Or oats? Not sure how that would taste, but I myself love oatmeal cookies and feel you can’t go wrong with that and these ingredients! Reply
I made 2 pans, one for my daughters birthday, but not sure what I did wrong, the sweetened condensed milk did not soak through the layers, after cooling in a freezing cold garage I cut myself one and it was a loose mess and the milk on top was like a white glue stuck in a flat goop together, what did I do wrong? Reply
I’m glad you were able to figure out the coconut layer was the issue! I’m so sorry it didn’t work! Definitely try them again layering correctly and I think you’ll go crazy for them! 🙂 Reply
I love these bars, but I made a huge mistake, I put the coconut on before drizzling the milk on, what a crumbly mess. Just hope I can somehow fix it. Sad face! Reply
