7 Layer Bars

This 7 Layer Bars Recipe has it all with gooey chocolate, crunchy pecans, and golden toasted coconut over a buttery graham cracker crust.

author’s note

My Mom’s 7 Layer Bars Got a Glow Up!

Technically, this recipe has 8 layers, but I’m still calling them 7 Layer Bars since 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 It is satisfying to 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 This 7 Layer Bars Recipe

1. Graham Crackers: Honey-flavored for the classic crust flavor.
2. Butter: Unsalted lets you control the total amount of salt in these bars.
3. Chocolate Chips: Any kind works! Milk chocolate makes it sweeter, while dark or semi-sweet tones it down.
4. Butterscotch Chips: Swap for more chocolate or white chocolate if preferred.
5. Chopped Nuts: Pecans are a reliable, but any nut works here.
6. Sweetened Condensed Milk: The magic that holds everything together and makes the bars gooey.
7. 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.

chelsea’s recipe tip

My Top Tips For Success

• Measure crumbs: Don’t count crackers—sizes can vary.
• Blend well: Crush crackers into fine crumbs. If big pieces remain, blend again.
• 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 This 7 Layer Bars Recipe

• Use parchment paper: Line the pan with an overhang for straightforward 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

• Room temp: Store this 7-layer bars recipe 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.

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Ingredients

• Cooking spray
• 2-1/2 cups graham cracker crumbs (measure as crumbs, about 20 crackers)
• 12 tablespoons unsalted butter (melted)
• 1/2 teaspoon
• 1 cup milk chocolate chips (see note 1)
• 1 cup butterscotch baking 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

Method

1. Heat oven to 350°F. Line a 9 x 13-inch pan with parchment paper, leaving an overhang for straightforward removal. Lightly grease with cooking spray.
2. 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.
3. 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.
4. Bake for 23–28 minutes, until the edges are golden and the sweetened condensed milk bubbles at the edges.
5. 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.