A classic dessert that is always a hit -- 7 Layer Bars with a thick, buttery graham cracker crust, topped with a combination of baking chips, chopped pecans, and coconut flakes. Everything gets drizzled with sweetened condensed milk-- which is the secret ingredient holding everything together and giving these bars that classic gooey texture and intense sweetness.
Course Dessert, Snack
Cuisine American, Vegetarian
Keyword 7 layer bars
Prep Time 25minutes
Cook Time 25minutes
Cooling Time 1hour
Total Time 1hour50minutes
Servings 24bars (One 9x13-inch Pan)
2-1/2cups (288g)graham cracker crumbs(measure when crushed into crumbs; about 20 crackers)
PREP: Preheat oven to 350 degrees F (176C). Line a 9x13-inch pan with parchment paper, leaving some overhang for easy bar removal. Don't line the pan with wax paper or foil. Melt the butter in the microwave and set aside to cool back to room temperature -- using hot butter makes the crust greasy.
GRAHAM CRACKER CRUST: Coarsely break up graham crackers and add to a powerful blender (you may need to do this in batches). Pulse/blend until all crackers are fine crumbs. Measure a level 2 and 1/2 cups (288g) of the crumbs and add to a large bowl, along with the salt. Stir in the melted-but-cooled butter and mix to create a thick mixture. Press this into the prepared pan and use the bottom of a flat measuring cup to firmly form the crust into an even layer.
TOP THE CRUST: Evenly layer the top with chocolate chips, butterscotch chips, white chocolate chips, and chopped pecans. Pour the sweetened condensed milk evenly over the nuts. In an even layer, sprinkle the coconut over condensed milk. Gently press down the coconut on top. (Coconut above the sweetened condensed milk allows it to get toasted and delicious!)
BAKE: Bake in the preheated oven until the edges are golden brown and the sweetened condensed milk is bubbling at the edges, about 23-28 minutes. My oven is done right at 25 minutes.
LET COOL AND ENJOY: Remove from the oven and allow the bars to cool completely-- about 1-2 hours. Speed up the cooling process by putting them in the fridge after they've cooled for about 20 minutes at room temperature. Use the overhang of parchment paper to remove the bars and use a sharp knife to make decisive cuts in the bars. Run the knife under warm water, dry on a kitchen towel, and repeat for each cut.
STORAGE: Store any leftover bars in an airtight container separated by layers of parchment or wax paper. Store in the fridge if the temperature is warm where you're at, or on the counter for cooler temperatures. (There is nothing about these bars that requires refrigeration, but if you prefer them to be less gooey and more firm, store them in the fridge.) These bars are best enjoyed within 3-5 days.
Note 1: We love the richness and sweetness of milk chocolate, but any type of chocolate works here. If you like dark chocolate best, use dark chocolate. If you want to cut down on sweetness, use semi-sweet chocolate.Note 2: If you don't like butterscotch or white chocolate chips, use more of a type of chocolate chip you do enjoy! You could even try caramel bits instead of one of these types of chips! Just keep quantities consistent.Note 3: Only sweetened condensed milk works in this recipe, so be careful not to get evaporated milk by mistake. Be sure to get the full-fat variety and avoid sugar-free cans. I personally use and love Eagle Brand® (not sponsored).