Seven Layer Bars

5 from 1 vote

These seven layer bars are easy to make! With a graham cracker crust, lots of chocolate chips, walnuts, and coconut. Top it all with coconut for a magical bar cookie that is made in the same pan you bake it in!

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: bars

Calories: 323kcal

Author: Heather Perine

Ingredients

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

Instructions

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.

Notes

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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