Graham cracker crust, chocolate chips, butterscotch chips, walnuts, sweetened condensed milk, and coconut… all layered up into one gooey, chewy bite of heaven!
Okay, true story. The first time I made these Seven Layer Bars, I was wearing fuzzy socks, drinking cold coffee (don’t judge), and trying to stop my kids from redecorating the living room with LEGOs. You know how some days, everything feels a little chaotic? That was me. And sometimes, the only thing that makes sense is to bake something so easy it’s basically foolproof. Enter: Seven Layer Bars Recipe—aka “Magic Bars” if you grew up in the Midwest like I did.
These were the dessert of my childhood. Every potluck, every bake sale, every family get-together where Aunt Linda would bring Jell-O salad (again) and someone’s kid would end up crying because they lost a game of Uno. But these bars? Nobody cried about these bars. They always disappeared first. And when I made them again last week, it felt like time travel. Except this time, I was the mom in the messy kitchen, handing my daughter a spoon to “help” and fishing a chocolate chip out of the baby’s nose (long story).
Why You’ll Love This Seven Layer Bars Recipe?
I mean, do you like dessert? Then yeah, you’re probably gonna love these. But seriously—this Seven Layer Bars Recipe is the ultimate lazy baker’s dream. You don’t even have to mix anything. You just layer it all in there, bake it, and BAM—gooey, chewy, crunchy, sweet perfection. And it’s not fancy. You won’t find any artisanal sea salt flakes or single-origin chocolate here. But you will find that magic combo of chocolate, butterscotch, and toasted coconut that makes you want “just one more.”
And here’s the kicker: they’re crazy versatile. Swap this, add that, forget the other thing—you really can’t mess them up. Unless you burn them. Then… yeah, that’s on you. (I’ve been there. Don’t walk away during the last five minutes. Trust me.)
Ingredient Notes:
Before you grab your apron (or, if you’re me, wipe your hands on your sweatpants), let’s break it down. This Seven Layer Bars Recipe is simple. But each layer has a job to do.
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½ cup unsalted butter: Melt this right in the pan. If you’re feeling extra, brown it for some nutty flavor. (I do this when I’m pretending to be fancy.)
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1 ½ cups graham cracker crumbs: Classic, right? It’s the glue that holds the bottom together. Sometimes I get wild and use crushed pretzels instead—adds a salty vibe that slaps, as my teenager would say.
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1 cup semisweet chocolate chips: Sweet but not over the top. You could use dark chocolate if you’re feeling broody or white chocolate if you’re feeling… well, I don’t know, but it’s an option.
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1 cup butterscotch chips: These are the sneaky MVPs. I wasn’t a believer at first either (thought they were too sweet), but they balance out the coconut and walnuts in a way I didn’t expect.
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1 cup chopped walnuts: The crunch! And yeah, they get a little toasty in the oven, which makes them taste extra nutty. Pecans work too. Or skip them if your house is nut-free.
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1 can (14 oz) sweetened condensed milk: Liquid gold. Don’t substitute this. Don’t even think about using evaporated milk. It’s not the same.
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1 ⅓ cups shredded coconut: Toasts up perfectly on top. But if coconut’s not your thing, I have ideas… keep reading.
How To Make Seven Layer Bars?
I’ve made this Seven Layer Bars Recipe more times than I can count. Sometimes perfectly. Sometimes… less perfectly (hello, overbaked edges). Here’s my go-to method, with all the details you don’t always find on a recipe card.
Step 1: Preheat the Oven
Crank it to 350°F. If your oven runs hot like mine, maybe dial it back a few degrees or check them a little early. (I once smoked out my kitchen because I got distracted scrolling Instagram.)
Step 2: Melt the Butter
Throw ½ cup butter into your 13×9-inch pan and slide it into the oven for a few minutes. It melts while the oven preheats—two birds, one stone. Swirl it around so it covers the bottom. If you skip this, your bars might stick, and that’s just… sad.
Step 3: Build the Layers
Sprinkle 1 ½ cups graham cracker crumbs evenly over the butter. Press them down gently—don’t overthink it.
Then come the 1 cup chocolate chips, 1 cup butterscotch chips, and 1 cup chopped walnuts. I like to do the chips first because they melt into the crumbs better, but hey, you do you.
Step 4: The Milky Magic
Open your 14 oz can of sweetened condensed milk and drizzle it over everything. Don’t just dump it in one spot—move slow and steady so it covers the whole surface. This stuff is sticky, and you don’t want to miss a corner.
Step 5: Coconut Confetti
Sprinkle 1 ⅓ cups shredded coconut all over the top. It’ll toast up golden brown in the oven. Sometimes I add a little extra because I’m feeling wild like that.
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Step 6: Bake ‘Em Up
Pop it in the oven for about 25 minutes. The edges should look golden and the coconut should be just toasted. Not burnt. (If it smells burnt, it probably is. Sorry. Been there.)
Step 7: The Hard Part (Waiting)
Let them cool. I know, I know. But if you cut them too soon, they’ll fall apart. Or, I mean, you could eat them with a spoon straight from the pan. Not that I’ve ever done that. (Okay, fine, I have.)
Storage Options:
I don’t want to sound smug, but these bars never last long around here. When they do, I stash them in an airtight container on the counter. They’re good for 5-ish days, but honestly, they’ve never made it that far in my house.
You can refrigerate them if you like a firmer, chewier vibe. And yes, they freeze beautifully—wrap them individually if you’re all about self-control, or just toss the whole batch in a zip-top bag if you’re a rebel like me. They’ll keep in the freezer for 3 months, maybe longer. Thaw at room temp and boom—instant treat.
Variations and Substitutions:
You know what I love about this Seven Layer Bars Recipe? It’s like that favorite pair of jeans—fits great, but you can change the look whenever you want.
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Not feeling butterscotch? Sub peanut butter chips, white chocolate, or caramel chips. You can even go all chocolate if that’s your jam.
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Nut-free? Skip the walnuts, or swap in crushed pretzels or sunflower seeds. Crunch without the allergens!
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No graham crackers? Try crushed Oreos (yes, really), gingersnaps, or vanilla wafers. Each gives its own vibe.
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Coconut not your thing? Sub in oats or a crunchy cereal (like Rice Krispies!). I once used crushed cornflakes when I ran out of coconut… it was weird but good.
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Going gluten-free? Easy. Grab GF graham crackers and make sure your chips are certified GF.
What to Serve with Seven Layer Bars?
They’re perfect solo, but if you wanna be extra, here’s what I do:
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Hot coffee or espresso: Cuts the sweetness and makes you feel fancy.
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Vanilla ice cream: Warm bar + cold ice cream = happiness.
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Fresh berries: Sweet and tart balance each other out.
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Milk: Classic dunking potential.
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Whipped cream: Because life’s short.
Frequently Asked Questions:
Can I make them ahead?
Yep! I swear they taste better the next day after the flavors cozy up together.
Why are they called Seven Layer Bars?
Count it up! Butter, graham crumbs, chocolate chips, butterscotch chips, walnuts, sweetened condensed milk, coconut. Seven! Though honestly, who’s counting when they taste this good?
Can you freeze Seven Layer Bars?
Heck yeah. I’ve stashed them in the freezer for months (okay, weeks). They thaw fast, and sometimes I eat them frozen because… why not?
And there you go. My no-fail, always-satisfying Seven Layer Bars Recipe. If you’ve got stories about making them (or totally messing them up), tell me! Seriously. I love hearing how these recipes come alive in your kitchen.
Go make them already. I’ll wait.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Seven Layer Bars Recipe
Ingredients
- ½ cup unsalted butter
- 1 ½ cups graham cracker crumbs
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1 cup chopped walnuts
- 1 can 14 ounces sweetened condensed milk
- 1 ⅓ cups shredded sweetened coconut
Instructions
Preheat the Oven:
- Begin by preheating your oven to 350°F (175°C).
Prepare the Baking Pan:
- Place the unsalted butter in a 13x9-inch baking pan. Position the pan in the preheated oven for a few minutes until the butter is completely melted. Carefully remove the pan from the oven and tilt it to ensure the melted butter evenly coats the bottom and sides of the pan.
Create the Crust Layer:
- Evenly sprinkle the graham cracker crumbs over the melted butter, gently pressing them down to form a solid crust.
Layer the Toppings:
- Distribute the semisweet chocolate chips evenly over the crust, followed by an even layer of butterscotch chips. Next, add the chopped walnuts, spreading them evenly across the surface.
Add the Sweetened Condensed Milk:
- Slowly pour the sweetened condensed milk over the layered ingredients, ensuring full coverage for optimal binding and flavor.
Top with Shredded Coconut:
- Sprinkle the shredded sweetened coconut evenly over the entire mixture, providing the final layer of texture and flavor.
Bake the Bars:
- Place the pan in the oven and bake for approximately 25 minutes, or until the edges are golden brown and the coconut appears lightly toasted.
Cool and Slice:
- Allow the bars to cool in the pan for at least 20 minutes. Once cooled, cut them into 36 individual squares for serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
