These 7 Layer Bars are a symphony of textures and flavors, combining gooey, crunchy, and chewy in every bite. With layers of graham crackers, chocolate chips, butterscotch, and coconut, they’re a dessert that feels indulgent yet effortless. Ready in just 35 minutes, they’re perfect for satisfying a sweet tooth or impressing guests without spending hours in the kitchen.
Each bar is a rich, decadent treat with a perfect balance of sweetness and richness, thanks to the creamy condensed milk tying it all together. The golden coconut adds a toasty aroma, while the nuts provide a satisfying crunch. Whether you’re baking for a crowd or treating yourself, these bars are a crowd-pleasing classic that’s as easy to make as it is delicious to enjoy.
Ingredients for 7 Layer Bars
- 1 ½ cups graham cracker crumbs (or substitute with crushed digestive biscuits)
- ½ cup (113 g) salted butter, melted (unsalted butter works too, just add a pinch of salt)
- 1 cup (170 g) semisweet chocolate chips (dark or milk chocolate chips are fine)
- 1 cup (170 g) butterscotch chips (or use white chocolate chips for a different flavor)
- 1 cup chopped walnuts or pecans (omit for a nut-free version)
- 14 oz (395 g) sweetened condensed milk (this is one standard can)
- 1 ½ cups sweetened shredded coconut (unsweetened works if you prefer less sweetness)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Lightly butter the sides and bottom of a 9×13-inch baking dish. Set aside.
- In a bowl, combine graham cracker crumbs and melted butter. Use a fork to mix until well combined. Pour the mixture into the prepared pan and press it firmly into an even layer using the bottom of a measuring cup.
- Layer the ingredients in this order: evenly sprinkle the chocolate chips, followed by the butterscotch chips, and then the chopped nuts over the graham cracker crust.
- Drizzle the sweetened condensed milk evenly over the layered ingredients in the pan.
- Sprinkle the shredded coconut evenly over the condensed milk layer.
- Bake in the preheated oven for 25 minutes, or until the coconut is lightly golden brown.
- Cool completely for several hours before cutting into bars. This allows the chocolate to firm up and makes the bars easier to slice. Cutting too soon will result in a gooey (but still delicious!) mess.
Storage and Reheating Tips
Store your 7 Layer Bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To enjoy, simply thaw at room temperature or warm them in the microwave for 10-15 seconds for a gooey treat.
Serving Suggestions
These bars are perfect as-is, but you can elevate them by serving with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a festive touch, sprinkle with a pinch of sea salt or add a dollop of whipped cream. They’re great for parties, potlucks, or as a sweet afternoon snack!
Recipe Variations to Try
Switch up the flavors by using white chocolate chips instead of semisweet or adding dried cranberries for a tart twist. For a nut-free version, swap the walnuts or pecans with pretzel pieces or sunflower seeds. You can also experiment with different crusts, like crushed Oreos or vanilla wafers, for a unique base.
Time-Saving Tips
To save time, use pre-crushed graham cracker crumbs and pre-chopped nuts. You can also prepare the bars a day ahead and let them cool overnight for easy cutting. If you’re in a rush, pop them in the fridge for 30 minutes to speed up the cooling process.
Equipment Guidance
A 9×13 baking dish is essential for this recipe, but if you don’t have one, a similar-sized pan will work. Use a measuring cup with a flat bottom to press the crust evenly. A silicone spatula is handy for drizzling the sweetened condensed milk without making a mess.
7 Layer Bars
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup salted butter melted
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1 cup chopped walnuts or pecans
- 14 oz sweetened condensed milk
- 1 ½ cups sweetened shredded coconut
Instructions
- Preheat your oven to 350F (175C) and lightly butter the sides and bottom or a 9×13 baking dish. Set aside.
- Combine graham cracker crumbs and melted butter butter in a bowl and use a fork to stir until well-combined. Pour into the bottom of your prepared pan and use the clean bottom of a measuring cup to tamp into the bottom of pan.
- Pour chocolate chips, then butterscotch chips, then chopped nuts, evenly over the graham cracker crust layer.
- Drizzle ingredients in pan evenly with sweetened condensed milk.
- Evenly sprinkle coconut over the condensed milk.
- Transfer to oven and bake 350F for 25 minutes or until coconut is turning lightly golden brown.
- Allow bars to cool several hours before cutting — this will allow the chocolate to firm up and make them easier to cut. If you cut them sooner they’ll be quite messy (but still delicious!)