7 Layer Bars are the ultimate gooey treat with melty chocolate, crunchy pecans, and toasted coconut over a buttery graham cracker crust.
7 Layer Bars
Technically, this recipe has 8 layers, but I’m still calling them 7 Layer Bars—it’s the classic name everyone knows.
Growing up, my mom made these all the time, especially during the holidays. Along with her Carmelitas and Rice Krispie Treats, they’re still my favorites.
She loved switching up the baking chips and nuts, but one thing she never added? White chocolate. She hates it! But I love it—especially paired with milk chocolate. So I added some in, and just like that, her 7 Layer Bars became 8 Layer Bars in my kitchen!
Layers In 7 Layer Bars
- Graham Crackers: Honey-flavored for the classic crust flavor.
- Butter: Unsalted lets you control the total amount of salt in these bars.
- Chocolate Chips: Any kind works! Milk chocolate makes it sweeter, while dark or semi-sweet tones it down.
- Butterscotch Chips: Swap for more chocolate or white chocolate if preferred.
- Chopped Nuts: Pecans are my favorite, but any nut works here.
- Sweetened Condensed Milk: The magic that holds everything together and makes the bars gooey.
- Coconut Flakes: Use unsweetened to keep the bars from getting too sweet.
Quick Tip
Use a new can of full-fat sweetened condensed milk (not evaporated or sugar-free) for the best results.
Recipe Tips
Here are my top tips for making 7 Layer Bars:
- Measure crumbs: Don’t count crackers—sizes can vary. Measuring the crumbs ensures the right amount.
- Blend well: Crush crackers into fine crumbs. If big pieces remain, blend again. Work in small batches if needed.
- Press the crust: Use the base of a cup to press the crust down firmly.
- Pour slowly: Drizzle condensed milk evenly to coat everything and hold the layers together.
- Let bars cool: This helps them set for clean slices.
How To Cut 7 Layer Bars
- Use parchment paper: Line the pan with an overhang for easy lifting.
- Cool completely: Bars slice cleaner when fully set. Chill if needed.
- Use a sharp knife: Warming the blade helps make smooth, even cuts.
Storage
Storage Tips
- Room temp: Store in an airtight container for 3–5 days. Chill for a firmer texture.
- Freeze: Up to 3 months. Thaw at room temp.
- Prep for freezing: Cool fully, then wrap bars individually or layer with parchment in an airtight container.
More Dessert Recipes
- S’mores Bars with graham cracker-flavored cereal
- Raspberry Jell-o Cheesecake Bars with a graham cracker crust
- Chewy Chocolate Chip Cookies best cookies ever!
- Chocolate Peanut Butter Snack Mix with mini Reese’s cups
- Cookie Bars with chocolate chips
7 Layer Bars
7 Layer Bars are a classic treat with a graham cracker crust, loaded with baking chips, chopped pecans, and coconut flakes, all held together by condensed milk for a gooey texture.
Equipment
- Baking pan 9 x 13-inch
- Blender
Ingredients
- Cooking Spray
- 2-1/2 cups graham cracker crumbs measure as crumbs, about 20 crackers
- 12 tablespoons unsalted butter melted
- 1/2 teaspoon 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. Lightly grease with cooking spray.
- Break up graham crackers and blend in batches until very fine crumbs, re-blending any large pieces as needed. Measure 2-1/2 cups into a large bowl, add salt and melted butter, and stir until thick. Press evenly into the prepared pan using the base of a flat measuring cup.
- Evenly layer chocolate chips, butterscotch chips, white chocolate chips, and chopped pecans over the crust. Use your hands to press down firmly. Evenly pour sweetened condensed milk on top, spreading gently with the back of a spoon. Sprinkle coconut over the top and lightly press to adhere.
- Bake for 23–28 minutes, until the edges are golden and the sweetened condensed milk bubbles at the edges.
- Let bars cool at room temperature for 1–2 hours. For faster cooling, refrigerate after 20 minutes. Lift bars using the parchment overhang and cut with a hot, sharp knife—run under hot water, dry, cut, and repeat.
Video
Recipe Notes
Note 1: I love milk chocolate, but any type works. Use dark or semi-sweet for less sweetness.
Note 2: Don’t like butterscotch or white chocolate? Swap in your favorite chips, like extra chocolate or caramel bits, keeping amounts the same.
Note 3: Use only full-fat sweetened condensed milk, not sugar-free or evaporated milk. I recommend a fresh can of Eagle Brand® (not sponsored).
Storage: Keep bars in an airtight container at room temp for 3–5 days or in the fridge for a firmer texture. To freeze, cool completely, wrap individually or layer with parchment in an airtight container, and freeze for up to 3 months. Thaw at room temp before serving.
Nutrition
Serving: 1serving | Calories: 394kcal | Carbohydrates: 36g | Protein: 4g | Fat: 27g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 188mg | Potassium: 221mg | Fiber: 3g | Sugar: 26g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
You might consider putting the pecans (or walnuts, that’s what I use) as the top layer so you get a toasted nut taste, So much better IMHO.
Love your site, and look forward to trying out more recipes!
My family has made these for years, only they were called Magic Cookie Bars, and did not call for white chocolate chips, just semi-sweet or milk chocolate, and butterscotch. My family has always substituted the butterscotch with more chocolate chips, though. These are my all time favorite bar cookie. I have also used fat free sweetened condensed milk with no problems.
Can these be made ahead of time a be frozen for a week or so?
Unfortunately I’ve never tried freezing these bars so I can’t say for sure, but I think it would be ok!
My sister has a lot of dental issues as well, she has been on meds for years that has really done a number on her teeth. I use fine chopped nuts (almonds, pecans, walnuts, or the thinly sliced almonds. It depends on what they aren’t sold out of on the type of nuts I choose. She eats them with no problems! They all work geart and taste amazing. Hope this helps.
I’ve made these 7 layer cookies every Christmas for years as gifts. One friend refers to them as “7 Layer Crack” cookies. A couple of things I do differently–melt the butter in the pan as the oven heats and then dump the graham cracker crumbs on top–saves a bowl. I also put the nuts on top of the milk. Any way you layer these, they are mighty tasty–and more than a little decadent!
Thank you so much for sharing 🙂
If the pecans (or other nuts) were finely crushed, would the flavor still be there without the chunks to chew? Have some family with dental issues.
I think these would still be hard to chew with all of the other ingredients; you might want to try a different dessert entirely. (As a whole these are pretty chewy!) Wish I could be of more help!
I always drizzle caramel on top before the coconut very good
I always chopped finely and yes the taste is there.
Wow, They look delishhhh! And all the chocolate chips colors … Yum ??
hey girl- these bars look so good!
Seriously LOVE 7-layer bars, but I’ve never made them with white chocolate before. Great idea. Looking forward to trying this.
Those look like semisweet chocolate chips to me. You used milk chocolate? Also, do you think it matters about the brand of chips? I have a hard time finding milk chocolate unless it is Ghirardelli.
Thanks!
Yes I used milk chocolate 🙂 You can use semi-sweet if you are worried about sweetness! I love Ghiradelli and Guittard, but I think pretty much any chips (Nestle or Hershey’s) are good in these since there are so many chips.
Using the semi-sweet chips is better, they are not as sweet, with milk chocolate they are sickening sweet, semi chips tones it done just fine… these are to die for… large milk with a couple, yum, yum…