7 Layer Bars Recipe
Sweetened condensed milk soaks down through the loose layers as it bakes, gluing the crumbs, chips, coconut, and nuts into one dense bar instead of a crumbly mess, while the low, slow bake lets the coconut toast at the edges without burning the chocolate underneath.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 24
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 14 oz can sweetened condensed milk
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1 1/3 cups sweetened shredded coconut
- 1 cup pecans, chopped
Nutrition per serving
- Calories
- 188
- Protein
- 2g
- Carbs
- 21g
- Fat
- 12g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2Stir the graham cracker crumbs and melted butter together until evenly moistened, then press firmly into an even layer across the bottom of the pan.
- 3Pour the sweetened condensed milk evenly over the crust, tilting the pan gently so it reaches the corners.
- 4Scatter the chocolate chips evenly over the condensed milk, followed by the butterscotch chips.
- 5Sprinkle the shredded coconut over the chips, then top with the chopped pecans, pressing down lightly with the back of a spatula so everything sits in the condensed milk.
- 6Bake for 25-30 minutes, until the coconut is golden brown at the edges and the center no longer looks wet.
- 7Cool completely in the pan on a wire rack, at least 2 hours, before lifting out by the parchment overhang and cutting into squares.
Tips & variations
- Line the pan with parchment on two sides so the whole slab lifts out cleanly for cutting on a board, rather than fighting it in the pan.
- Swap pecans for walnuts or slivered almonds, or leave nuts out entirely for a nut-free version.
- White chocolate chips or peanut butter chips work as a 1:1 swap for the butterscotch chips.
- For cleaner squares, chill the fully cooled pan for 30 minutes before cutting with a sharp knife wiped clean between cuts.
Storage & reheating
Store bars in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. Freeze cut bars in a single layer, then stack with parchment between layers, for up to 3 months; thaw at room temperature before serving.
Tips from the Tulo kitchen
- Crushing graham crackers in a food processor gives a finer, more even crust than crumbs bought pre-crushed.
- If the top layer of coconut browns too fast, tent the pan loosely with foil for the last 5-10 minutes rather than pulling it early.
FAQ
Why are my 7 layer bars falling apart when I cut them?
They were likely cut while still warm. The condensed milk needs several hours at room temperature or in the fridge to set firm enough to hold all the layers together.
Can I use graham cracker crumbs from a box instead of crushing whole crackers?
Yes, they work the same way; just measure by volume, since pre-crushed crumbs are sometimes finer and can pack down slightly more than freshly crushed ones.
Do 7 layer bars need to be refrigerated?
No, they're stable at room temperature in an airtight container for up to 5 days because the condensed milk and butter act as a shelf-stable binder, though refrigerating extends freshness.
Can I halve this recipe?
Yes, use an 8x8-inch or 9x9-inch pan and check for doneness a few minutes earlier, since the shallower layer bakes faster.