Seven layer bars, or magic bars, as you may know them couldn’t easier! And I have some tricks up my sleeve to show you how you can make right in the pan you plan to bake them in. Plus how to make sure the coconut gets all toasty and delicious! This seven layer bars recipe is the BEST and will become a family favorite for sure.
Seven layer magic bars. Hello Dolly bars. Magic cookie bars. I’ve heard them be called everything. But honestly I don’t care what they are called. Because they are AHHHH Mazing. Yes I feel the need to spell amazing in that obnoxious way. Because well I have to get my point across here.
They are amazing. Crazy delicous. Wish they weren’t all gone. Man, I should have stuck some in the freezer to sneak one later kind of amazing.
And you may have made them before. At least I hope you have. But I have a couple new tricks up my sleeve for you to make these amazing seven layer bars, even better. I’m going to show you how to mix these right in the pan you bake them in. Plus show you how you can get the coconut all toasty, crispy, yummy.
Why You Will Love These Seven Layer Bars
- Mix In The Pan – Yup you read that right! You make this recipe right in the pan you’re going to bake it in. Hooray for less dirty dishes!
- Quick To Assemble – This recipe takes about 10 minutes to mix up and throw in the oven, making this a perfect last minute dessert.
- Perfect make ahead dessert – I love making these and bringing these to a potluck or BBQ because I can make them a day or two ahead of time.
- Graham cracker crumbs
- Butter – I prefer to use unsalted butter, but salted butter would also work
- Chocolate chips – I like to use semi-sweet chocolate chips, but milk chocolate chips would also work.
- White chocolate chips
- Butterscotch chips – I’ve also used peanut butter chips as well if I can’t find butterscotch.
- Walnuts – I have swapped these out for pecans if need be.
- Sweetened condensed milk – Make sure to use condensed milk and NOT evaporated milk. You won’t get the right consistency.
- Coconut – I use sweetened shredded coconut.
How do you make seven layer bars?
Make the graham cracker crust layer
So I decided seven layer bars could be simplified by making the bars right in the pan you plan to bake them in.
- Add the butter to your pan.
- Place your pan in your oven to melt it.
- Add the graham cracker crumbs. Once the butter is melted. Take the pan out of the oven and add your crumbs.
- Stir it all together and then press down into the pan.
Heather’s Baking Tip
If you want to be able to lift the bars out of the pan easily, line your pan with parchment paper first. And then make the graham cracker crust in a mixing bowl first, and then press into the pan. This will make one extra dirty dish but also easier for them to remove. It’s up to you!
Add the different layers
Once the graham cracker crust is ready, you can then sprinkle on all the yummy chocolate and nuts. In this order…
- Sprinkle on the semi-sweet chocolate chips.
- Sprinkle on the white chocolate chips.
- Sprinkle on the butterscotch chips.
- Finish by sprinkling on the nuts.
Add the condensed milk
Then go ahead and drizzle on the condensed milk. Make sure to cover the whole dish evenly with the milk!
Sprinkle on the coconut
Now last but not least you want to sprinkle on the coconut. If you sprinkle it on before you pour on the condensed milk then the coconut would get a chance to toast up in the oven.
If you don’t want the coconut toasted then you could sprinkle it on before. But I like to sprinkle it on after so it gets all toasted!
Bake and cool!
These bars will take about 25 minutes to bake. And after baking be sure to allow them to cool completely before cutting them into bars.
- Crush up the graham cracker crumbs easily by either using a food processor or placing them in a ziploc bag and using a rolling pin to crush them (I prefer this method since it’s less dishes to wash!)
- Measure the crumbs after you crush them up. You need 1 1/2 cups of crumbs. This could take about 10-12 crackers it depends.
- Press down the crust with the bottom of a measuring cup like you would for a graham cracker crust.
- For toasted coconut top, layer the coconut on last. For untoasted coconut, layer it on before the condensed milk.
- Allow the bars to cool completely before attempting to cut these gooey bars.
Seven Layer Bar FAQ’s
Your 7 layer bars are fine to sit out for a few days at room temperature. In fact I think it gets better the day after! If you store them at room temperature they will be soft, but if you keep the in the refrigerate they will be firm and chewy. Just make sure they stay well covered.
They absolutely do! Making them perfect for the holidays or any make ahead treat. Once the bars have been cooled, you can cut them up and then place them on a sheet to freeze solid before transferring them to an airtight container. You can eat them right from the freeze, or thaw quickly at room temperature.
These are named after their seven layers of goodness – graham crackers, 3 different chips, condensed milk, walnuts (or pecans), and coconut. Together they create one irrestible recipe!
For More Recipes Check Out These:
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Seven Layer Bars
- 8 tablespoons (1 stick) unsalted butter
- 1 1/2 cups graham cracker crumbs (about 10-12 crackers)
- 1 cup (170 g) semisweet chocolate chips
- 1 cup (170 g) white chocolate chips
- 1 cup (170 g) butterscotch chips (or peanut butter chips!)
- 1 cup (114 g) chopped walnuts (or pecans)
- 1 14-ounce can sweetened condensed milk
- 1 1/4 cups (106 g) sweetened flaked coconut
- Prepare pan and oven. Adjust an oven rack to the middle position and preheat to 350°F. Spray a 9×13-inch baking pan with non-stick spray.
- Melt butter. Place the butter into the pan and place in the oven until melted. (if you want o line the pan with parchment to lift the bars out easily, then you can also do this step in a bowl and add stir in the graham cracker crumbs before pressing into your pan.)
- Make graham cracker crust. Add the graham cracker crumbs into the pan and stir until combined with the butter. Press the crumbs evenly onto the bottom of the prepared pan.
- Add remaining ingredients. In order, sprinkle the chocolate chips, white chocolate chips, butterscotch chips, walnuts over the graham crumbs. Pour the condensed milk evenly over the entire dish. Top with the coconut. (If you want the coconut to not be toasted, then sprinkle the coconut on before adding the condensed milk).
- Bake the bars. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.
- Storage: Your 7 layer bars are fine to sit out for a few days at room temperature covered. In fact I think it gets better the day after. If you store them at room temperature they will be soft, but if you keep the in the refrigerate they will be firm and chewy. Just make sure they stay well covered.
- Freezing: Once the bars have been cooled, you can cut them up and then place them on a sheet to freeze solid before transferring them to an airtight container. They will freeze for up to 3 months. You can eat them right from the freeze, or thaw quickly at room temperature.
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