7 Layer Cookie Bars Recipe topped with coconut, pecans, chocolate and butterscotch. You’ll love this easy Magic Bar recipe any time of year!
If you love gooey bars, have you tried these Coconut Almond Bars yet? So good. Or give these easy Gooey Chocolate Bars for a delicious and easy dessert.
Easy Magic Bar Recipe
You all may remember a few weeks ago when I shared this delicious Magic Bars recipe.
Well today friends, I’ve got the perfect 7 Layer Bars treat just for you.
Today’s version of Seven Layer Bars is a little more classic, packed with coconut, pecans, and flavorful morsels, I think you’re going to love this one!
The best thing is though, it’s so easy to make swaps. don’t like butterscotch? Add caramel morsels, or white chocolate chips, or M&M’s candy!
Whatever you do, don’t be like me and wait 45 years to try your first Seven Layer Cookie Bar!
Ingredient Notes
- Graham Cracker Crust– you’ll need graham crackers and butter to create a crust as the first layer.
- Chocolate Chip and Butterscotch Chips– the combo of these chips is what give magic bars their unique flavor.
- Pecans and Coconut– there are so many substitution options, but these two ingredient are part of the classic recipe.
- Sweetened Condensed Milk– just pour it over the top!
How to Make 7 Layer Bars
STEP 1: Preheat oven to 350 degrees F. Line a 13×9-inch baking dish with parchment paper. Set aside.
PRO TIP: Use binder clips to hold parchment paper in place in the baking dish.
STEP 2: Process graham crackers in a food processor until fine crumbs (or beat with meat tenderizer until fine crumbs). Combine with melted better using a fork and pour into the prepared 9×13 baking dish.
Press with the palm of your hand into the bottom of the dish, until a crust forms.
STEP 3: Top crust with semi-sweet chocolate chips, butterscotch chips, sweetened shredded coconut, and pecan chips (or chopped pecans).
STEP 4: Pour one can of sweetened condensed milk over the top.
STEP 5: Bake for 25-30 minutes until lightly browned. Remove from oven and cool completely. Slice and enjoy!
How to store Seven Layer Bars
Well, now you have a large pan of 7 layer cookie bars, now what? Cut into squares and store in an airtight container at room temperature.
These cookie bars are also delicious chilled, so you can store them in the refrigerator for up to a week as well.
Can you Freeze 7 Layer Cookie Bars?
Yes!
I find the best way to freeze these cookie bars is to slice them into the pieces you choose, then slide them into a freeze safe ziploc bag (or container). Freeze for up to 3 months.
When ready to enjoy, thaw overnight at room temperature (or in the refrigerator). ENJOY.
Frequently Asked Questions
Absolutely. Swap out the coconut for 1/2 cup of quick cook oats! You’ll love the flavor and texture!
Instead of butterscotch chips, use peanut butter morsels. Swap out the pecans for mini Reese’s Peanut butter cups (or Reese’s Pieces). SO GOOD.
NO. Please no. It’s not the same. Wax paper works great when making these No Bake Oatmeal Cookies to set them up, but not so great in the oven. Use Parchment paper to line your baking dish!
More Easy dessert recipes
- Snickerdoodle Cheesecake Bars
- Peanut Butter Revel Bars
- Butterscotch Marshmallow Bars
- Butterscotch Revel Bars
- Raspberry Shortbread Bars
- M&M Cookie Bars
- Oreo Fudge Bars
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Seven Layer Cookie Bars Recipe
Ingredients
- 1 ½ cups graham cracker crumbs 12 full size crackers
- ½ cup unsalted butter melted
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch morsels
- 1 cup shredded sweetened coconut
- ½ cup pecan chips or chopped pecans
- 1 can sweetened condensed milk 14 ounce
Instructions
- Preheat oven to 350 degrees F. Line a 13×9 baking dish with parchment paper. Set aside.
- Process graham crackers using a food processor to make fine crumbs. Add in melted butter. Mix with a fork until crumbly.
- Press crumbs into the bottom of prepared baking pan.
- Top crust with chocolate chips, butterscotch morsels, coconut, and pecans. Pour sweetened condensed milk over the top.
- Bake for 25-30 minutes until golden brown. Remove from oven and cool completely.
- Store in airtight container at room temperature or refrigerator (MY CHOICE).
Notes
- I find the best way to freeze these cookie bars is to slice them into the pieces you choose, then slide them into a freeze safe ziploc bag (or container). Freeze for up to 3 months.
- Instead of butterscotch chips, use peanut butter morsels. Swap out the pecans for mini Reese’s Peanut butter cups (or Reese’s Pieces). SO GOOD.
Video
Nutrition
The Best Seven Layer Cookie Bars recipe is topped with chocolate, butterscotch, coconut, and pecans. You’ll love this decadent dessert!
Can’t have nuts, any suggesting for replacement? Thank you
I used cinnamon crisp graham crackers for the crust and used Jenni’s suggestion of 2 c of crackers and 3/4 c of butter. Delicious!
Just omit them!
I used Cinnamon crisp graham crackers for the crust and used Jenni’s suggestion of 2 cups and 3/4 c butter. Delicious!
Don’t like coconut. What else can I use?
Maybe you would like this version better: https://www.shugarysweets.com/easy-magic-cookie-bars-recipe/
How will these hold up in the freezer?
They are awesome with salted sunflower seeds instead of pecans too.
I remember the Seven Layer Bars from back in the ‘60’s and none of them had a graham cracker crust. They had a very dry, delicious crust. My sister remembers them that way, too. She thought there was cake mix for the crust, just plain cake mix powder. They may have had crushed pecans in the crust, also. Does anyone else remember this? Or am I thinking of some other dessert? If so can you leave the name of this bar? A recipe if you have it or where to find the recipe? I’ve been looking for it for years.
I can see using a shortbread crust for this instead of graham cracker.
Hi Roberta. I remember the bars this way too. I made them and they were great! The recipe was on the side of the box from either a chocolate cake or brownie mix.
Hi. I made the recipe for the seven layer bars and they were really good. How can I make them a little gooeyer? Add more condensed milk, shorten bake time, reduce temp?
Also, who made the great music for the video of making the bars?
Love that these are so versatile. Dried cherries are an excellent add in. Brought them to work and they were gone instantly! Also I omit the butterscotch chips. Peanut butter chips are a great substitute.
thanks Jenni. I also like more crackers and butter just like cheesecake crust except for the sugar mixed in with the crackers
I was told to pour milk over graham crakers and had to read it twice because I remembered pouty it after all was in then read directions afterwards and it was different. It termed out all runny what a waste!
I love this recipe! I have tried a couple of different crust variations and what works best for me is 2 cups of graham cracker crumbs and 3/4 cups of melted butter. I also use a slightly smaller pan to make them taller. Definitely one of my favorite recipes!
How long can u store these
Made with cinnamon chips instead of butterscotch….yum!!
Oops…my name is Barb, not Batb😆
Just wondering about the condensed milk, the can is now 14oz and not 15oz. Does this need to be compensated?
NOpe, that’s fine.
This is the recipe that I remember from the 60’s with the condensed milk poured over everything. I have a question tho…in the picture of the ingredients is the condensed milk pic actually a pic of the nuts? Getting ready to make these. I’ll let you know how they turn out. Oh, I do sub PB chips for the Butterscotch chips.
These are even more amazing when the coconut and pecans are toasted. Thanks for the yummy recipe, I LOVE the fact it includes butterscotch chips mmmmm!
These turn out much better if you double the crust….and put the condensed milk on BEFORE the coconut.
I made theses EXACTLY from the directions and am not pleased with the presentation at all.
But the parchment paper suggestion makes this a super easy clean up and you can cut the bars easier.