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.
PREP: 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.
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Notes
Note 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).