7 Layer Bars Recipe that feels like magic because it is beyond delectable, is easy to whip up, and smells heavenly while cooking.
7 layer bars are the bomb. Oh my goodness, these are yummy. I seem to be running a theme of butterscotch and chocolate lately. I’m in love with this flavor combo.
There are many different ways to make 7 layer bars, but I prefer this classic recipe. The good news is, its super simple, doesn’t require a mixer, and can be thrown together and ready for the oven in five minutes.
I will say the wait for them to cool and set just about sent my little ones over the edge. Are they ready yet…??
The suggested setting time is 2 hours. We snuck one in around the 1 hour mark, and, no, they were not set. Not even a little bit. But, man, were they delicious in their ooeey, gooey state. Lets just say at the one hour mark, you will need to use a spoon or fork to eat these little numbers.
Its difficult to tell, but the photo above is actually four bars stacked on top of each other.
Crushed graham crackers, chopped pecans, chocolate chips, butterscotch chips, coconut and sweetened condensed milk. Just full of goodness. Some of you who are paying close attention might notice I listed only 6 ingredients. I did not have white chocolate chips to add, but if you count the butter I mixed in with the graham crackers, then you have your 7 layers of the 7 layer bars.
Tips for these 7 layer brownie bars:
- You can always substitute white or milk chocolate chips for the semi sweet or butterscotch chips. As long as you have 2 types of chips, I think you are fine.
- You can make these 7 layer bars without coconut if you must. My 9 year old has made that request before, and they were still delicious.
- To cut and serve the 7 layer bars, I recommend spraying butter spray on a narrow spatula to more easily scoop them out. The condensed milk make the bars a bit sticky.
If you like these bars, you might like these treats as well:
7 Layer Bars
- 1/2 cup unsalted butter melted
- 10 whole graham crackers crushed (about 1 1/2 cups crumbs)
- 1 cup chopped pecans
- 1 cup semi sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup sweetened flaked coconut
- 1 14 oz can sweetened condensed milk
Move the oven rack to the lower middle of your oven and preheat to 350 degrees.
Spray a 9x13 pan with non-stick spray.
Line the pan with two overlapping pieces of parchment paper (Its best to leave an overhang you can use to more easily remove the bars from the pan after cooking).
Spray the parchment paper with non-stick spray.
Combine the melted butter and graham cracker crumbs in a small bowl. Toss with your fingers until the butter is every distributed.
Spread the crumbs evenly over the bottom of the prepared pan. You might not cover the whole pan with the crumbs, and that is totally ok- its not meant to be a crust like a pie, just a layer.
Spread the pecans, chocolate chips, butterscotch chips and coconut over the graham cracker crumbs.
Pour the sweetened condensed milk evenly over the entire dish.
Bake until the top of the coconut shreds are golden brown for 25 minutes.
Cool in the pan on a wire rack to room temperature, for about 2 hours.
Remove the bars from the pan using the parchment paper as handles.
Using a cookie spatula or sharp knife, cut into 2-3 inch bars. You might want to spray your cutting knife with butter spray to make the cutting easier.