Seven Layer Bars

A close-up of three stacked Seven Layer Bars with a crumbly base, layers of chocolate chips, butterscotch chips, nuts, and shredded coconut. The bars look chewy and rich, with visible textures and a golden brown crust.

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4.84 from 6 votes

This seven Layer Bars is loaded with chocolate, butterscotch, and coconut all combined on a graham cracker crust.

Prep Time15

Cook Time20

Refrigerate to cool completely20

Total Time55

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $13.64, $0.85 per Servings

Ingredients

2 ½ cup Graham Cracker Crumbs
¾ Cup Butter melted and cooled
½ tsp Salt
1 cup Milk Chocolate Chips
1 cup Butterscotch Chips
1 cup White Chocolate Chips
1 cup Chopped Pecans
1 can Sweetened Condensed Milk 14 oz.
1 cup Unsweetened Shredded Coconut

Instructions

Preheat the oven to 350 degrees F. Line a 9X13 baking pan with parchment paper.
In a medium bowl, combine 2½ cups graham cracker crumbs, ¾ cup melted and cooled butter, and ½ teaspoon salt. Stir until the crumbs are evenly moistened.
Press the graham cracker mixture firmly into the bottom of the prepared baking pan to form an even crust.
Sprinkle 1 cup milk chocolate chips, 1 cup butterscotch chips, 1 cup white chocolate chips, and 1 cup chopped pecans evenly over the crust.
Pour 1 can (14 ounces) sweetened condensed milk evenly over the layered ingredients.
Sprinkle 1 cup unsweetened shredded coconut evenly over the top and gently press it down into the condensed milk.
Bake for approximately 20-25 minutes until the edges are golden brown.
Allow the bars to cool completely in the pan. 1-2 hours at room temperature or 20 minutes in the refrigerator.
Then remove the bars from the pan, cut into bars and enjoy!

Notes

Store the leftovers in an air tight container at room temperature for 5-7 days. If you live in a warm area, then you will want to store them in the refrigerator.

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