Seven Layer Bars
Seven Layer Bars, magic cookie bars, kitchen sink bars, whatever you call them, this classic dessert is easy and delicious. A graham cracker crust, chocolate, white chocolate, and butterscotch chips, nuts, and shredded coconut are melded together with sweetened condensed milk.
Yields 24 bars
Ingredients
- 12 (186 g) whole graham crackers, (about 1 & ½ sleeves)
- ½ cup (113 g) butter, melted (salted or unsalted)
- 1 cup (170 g) chocolate chips, (milk or semi-sweet)
- 1 cup (170 g) white chocolate chips
- 1 cup (170 g) butterscotch chips
- 1 cup (112 g) pecan pieces or other chopped nuts
- 1 cup (120 g) shredded coconut flakes
- 14 oz (396 g) can sweetened condensed milk
Instructions
- Blend graham crackers in a food processor or blender until fine crumbs. Add melted butter to crumbs, mix, and flatten onto the bottom of a lightly greased 9x13-inch baking dish. (Can line dish with parchment paper to lift bars out of pan for easy cutting.)
- Drizzle some of sweetened condensed milk over the crust (about 1/3 of the can). Sprinkle with chocolate chips, white chocolate chips, butterscotch chips, nuts, and coconut flakes. Drizzle the remaining sweetened condensed milk evenly over the top.
- Bake at 350 degrees Fahrenheit for 25-30 minutes, until center bubbles and edges brown.
- Allow to cool completely before cutting into bars. To Freeze: Leave a bit of space in between the bars on a sheet tray so they don’t stick together. Freeze bars, then transfer to a freezer safe plastic bag, with wax/parchment paper between the bars, if stacking. Thaw in refrigerator or eat straight from the freezer.
Video
Notes
*TIP: I like to use parchment paper in my baking dish to easily lift the bars out of the pan, cut off the crusty edges, and then cut them into bars.