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.
I love these bars and love that you put the coconut on the top! I use Heath chips instead of butterscotch and macadamia nuts. I usually can’t get a 9×13 pan of dessert to go without throwing some away, but with these that’s never a problem. There gone long before they would ever have a chance to get old!!
So thrilled you’ve enjoyed this recipe; thank you!
Never made them, but I have tasted & eaten them when my mother made them. I loved them. So delicious. So sweet.
I am so happy to hear that! Thanks so much for taking the time to write this comment! 🙂
Do these need to be kept refrigerated Or is room temp okay?
Thanks
Room temp is great 🙂
I get these odd impulses to experiment in the wee hours & I decided to make my husband’s all-time fav dessert, so here I am! ????
But..! I split the ingredients in half and made two 8×8 glass pans, lined with foil. The first one was to the letter for your recipe. The second one was tweaked into my “Sugarbomb” version by adding a layer of the little caramel bits, a layer of chopped walnuts and mixing the regular shredded coconut with some toasted & dried large coconut flakes. Both baked for 24 mins @ 350.
Neither will make it more than a few days! Thank you so much for your recipe!
Haha, you sound just like me! Late night baking impulses. So glad you enjoyed these 7 layer bars! Thanks for your comment Cheri! 🙂
Oh my goodness, I just made this recipe since my husband and I were craving something sweet but easy and boy did it deliver. I’m definitely going to be making this again – not only for us but probably as potluck dessert as well.
I am so happy you guys loved these 7 layer bars. Thanks so much for your comment Fiorina! 🙂
Is it a half stick of butter or a stick for the seven layer bars the recipe says 1/2 stick but reading what you wrote it says the delicious graham cracker crust gets a full stick
It’s 1/2 cup or 8 tablespoons 🙂
These are so good to eat. My mon used make these all the time. They are so delicious to eat.I Love these bars.
I use both semi sweet AND milk chocolate, along with butterscotch and white chocolate. Believe it or not, this chip combo actually makes for a killer chocolate chip cookie as well (I use browned butter which makes for an insanely good cookie).
Sounds amazing!! So glad you enjoyed!! 🙂
what happens if there is no parchment paper nor foil in bottom of pan
They can be a bit tricky to get out! They’re very sticky!
Use non stick cooking spray.
I have made these for quite a while. I put the shredded coconut on top also. One thing I have changed a couple times that really turned out delicious was using peanut butter chips instead of white chocolate chips . Mmmm ! Absolutely
delicious ! Give it a try and see what you think ..
Let me know ok ??
This sounds awesome! I’ll definitely have to give the peanut butter chips a try! I’m excited!