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.
Try our other variations on these bars next time — these Easter-themed Magic Bars or these 7 Layer Pumpkin Bars.
7 Layer Bars
I’ll start by telling you that this bar recipe *technically* has 8 layers, but I’m calling them “7 Layer Bars” since they are basically the standard recipe you’ll find peppered over the internet (with my own tweaks of course!)
7 Layer Bars are another treat my mom made often growing up — especially around the holidays (her other two “famous” treats are these Carmelitas and these Rice Krispie Treats).
My mom often changed out the baking chips and the nuts she’d include in her recipe. One addition that never made it in her bars? White chocolate. That’s understandable since she hates white chocolate. But for me? It’s one of my favorites! And especially when it is paired with milk chocolate.
So that’s how her famous 7 layer bars came to be 8 layer bars — I added in some white chocolate and have never looked back! 🙂
What are the Layers in 7 Layer Bars?
- Graham Crackers. Stick to honey-flavored graham crackers for a traditional flavor, but get creative with cinnamon graham crackers for a spiced bar.
- Butter. I like to use unsalted butter and then add salt so I can perfectly control how much salt is in the bars. The salt content in salted butter can vary drastically so I like to remove the guesswork and use unsalted.
- Chocolate chips. Any chocolate chips work here, so use your favorite. We love milk chocolate, but it does make for a very sweet bar. Use dark or semi-sweet to cut down on the richness.
- Butterscotch chips. Butterscotch chips are a classic in 7 layer cookie bars, but if you don’t love them use more chocolate or white chocolate chips instead.
- Chopped nuts. We love chopped pecans best in these bars, but here’s where you can get creative and try a different type of nut entirely.
- Sweetened condensed milk. This is the magic ingredient that holds everything together and makes these bars gooey and sweet. See the “quick tip” below.
- Coconut flakes. Be sure to get unsweetened coconut flakes so these bars aren’t over-the-top sweet. Sweetened coconut is a lot sweeter than unsweetened and we’ve already got plenty of sugar in these bars!
Quick Tip
Use only full-fat sweetened condensed milk, not evaporated or sugar-free varieties, for this 7 Layer Bars recipe. I recommend Eagle Brand® sweetened condensed milk (not sponsored).
How To Make 7 Layer Bars
- Preparation: Preheat the oven and line a 9×13-inch pan with parchment paper.
- Crust: Mix crushed graham crackers with melted and cooled unsalted butter and salt; press into the pan. Use the flat bottom of a measuring cup to press the crust firmly
- Layers: Sprinkle layers of milk chocolate, butterscotch, and white chocolate chips, then add chopped pecans. Drizzle with sweetened condensed milk and top with shredded coconut; press gently. Layering the coconut on top allows it to toast nicely during baking.
- Baking: Bake until the edges are golden and the middle is bubbly; let cool in the pan or chill to firm. Refrigerating helps solidify the bars, making them easier to cut.
- Serving and Storage: Cut into pieces using the parchment overhang; store in an airtight container, using parchment paper between layers if needed. Refrigerate for a firmer texture.
Expert Tips
- For a fool-proof crust, measure the graham cracker crumbs instead of counting sheets, as there can be variation in size and thickness between brands.
- For the crust, blend the graham crackers until they are very fine. If you see any big pieces, put them back in the blender. You might need to blend in smaller batches, depending on your blender.
- Add coconut on top so it toasts and becomes slightly crunchy in the oven—this enhances its texture and flavor!
- Get creative with your bars by using your favorite baking chips and nuts, keeping quantities consistent. Consider swapping some chocolate chips for caramel bits for a flavor twist.
7 Layer Bars FAQs
How do you cut a 7 Layer Bar?
These bars are gooey and crumbly, but following these tips can simplify serving:
- Line the pan with parchment paper with an overhang for easy removal.
- Allow the bars to cool completely; refrigerate if still soft.
- Use a sharp, warmed chef’s knife for clean cuts.
How long do these bars keep?
These 7 Layer Bars are best enjoyed within 3-5 days. Store any leftovers in an airtight container, separating the layers with parchment or wax paper. The bars do not need to be refrigerated but for longer keep you can store in the fridge.
Can you freeze 7 layer bars?
Yes! To freeze 7 layer bars, cool them completely, cut into pieces, and wrap each individually or place in an airtight container with parchment between layers. Freeze for up to 3 months. Thaw at room temperature before serving.
More Amazing Desserts
- S’mores Bars with graham cracker-flavored cereal
- Raspberry Jell-o Cheesecake Bars with a graham cracker crust
- Chewy Chocolate Chip Cookies with a “secret” ingredient that makes these the best!
- Chocolate Peanut Butter Snack Mix with miniature Reese’s cups
- Cookie Bars with chocolate chips
7 Layer Bars
Equipment
- Sheet pan 9 x 13-inch
- Blender
Ingredients
- 2-1/2 cups graham cracker crumbs measure as crumbs, about 20 crackers
- 12 tablespoons unsalted butter melted
- 1/2 teaspoon salt or 1/4 teaspoon table salt
- 1 cup milk chocolate chips see note 1
- 1 cup butterscotch chips see note 2
- 1 cup white chocolate chips
- 1 cup chopped pecans
- 1 (14-ounce) can sweetened condensed milk see note 3
- 1-1/3 cups unsweetened shredded coconut
Instructions
- Preheat oven to 350°F. Line a 9 x 13-inch pan with parchment paper, leaving an overhang for easy removal. Melt butter and let it cool to room temperature.
- Break up graham crackers and blend in blender until fine. Add 2-1/2 cups crumbs to a large bowl, then mix with salt and melted butter until a thick mixture forms. Press mixture evenly into the prepared pan using a flat measuring cup.
- Layer chocolate chips, butterscotch chips, white chocolate chips, and chopped pecans over the crust. Pour sweetened condensed milk on top and add a layer of coconut. Press coconut gently to ensure it toasts.
- Bake for 23–28 minutes, until the edges are golden and the sweetened condensed milk bubbles.
- Let bars cool at room temperature for 1–2 hours. To cool faster, refrigerate after 20 minutes out of the oven. Lift bars using the parchment overhang and cut with a knife, warming and drying the knife between cuts.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
To die for.
Thanks so much Courtney! 🙂
I love these bars, but I made a huge mistake, I put the coconut on before drizzling the milk on, what a crumbly mess. Just hope I can somehow fix it. Sad face!
Dangit, I hope they ended up working out!
I made 2 pans, one for my daughters birthday, but not sure what I did wrong, the sweetened condensed milk did not soak through the layers, after cooling in a freezing cold garage I cut myself one and it was a loose mess and the milk on top was like a white glue stuck in a flat goop together, what did I do wrong?
I’m glad you were able to figure out the coconut layer was the issue! I’m so sorry it didn’t work! Definitely try them again layering correctly and I think you’ll go crazy for them! 🙂
I want to try these bars but do NOT like coconut at all. Can you recommend a suggestion for the coconut?
Thank you if you have any suggestions.
Lorrie.
Perhaps try some granola? Or oats? Not sure how that would taste, but I myself love oatmeal cookies and feel you can’t go wrong with that and these ingredients!