Also known as Magic Cookie Bars or Hello Dolly Bars, these 7 Layer Bars are a sweet treat that everyone loves! These are a classic that are popular around the holidays, but can be made and enjoyed year round.
If you are a fan of 7 Layer Bars, then you also need to try these 4 Ingredient Coconut Bars. They are also super easy and have a couple common ingredients!
I’m pretty sure that 7 Layer Bars are one of those nostalgic desserts that everyone remembers from their childhood. While they have been around since the early 1900’s, they were made popular by Eagle Brand Milk in the 1960s. You may hear them called Hello Dolly Bars or Magic Cookie Bars.
And while they have been around forever, there are many different versions of them out there – especially in the way they are layered.
Some people (like me) add the condensed milk layer right on top of the graham cracker crust. Others will drizzle it over the top. And some will put the coconut under the chocolate chips.
The good thing is that there is no right or wrong way to make these bars. I like for the coconut to get toasted, so that is why I layer them the way I do. But if you like a chewier bar, feel free to add the condensed milk last.
And if you’ve never made 7 Layer Bars, you’ll love how easy and delicious this recipe is!
Ingredients
- Graham Crackers: You will need about 2 cups of graham cracker crumbs, which is about 14 full crackers.
- Butter: I use unsalted butter because that is what I keep on hand, but salted butter would work well here.
- Sweetened Condensed Milk: Make sure you are using sweetened condensed milk, not evaporated milk.
- Semi-Sweet Chocolate Chips: You’ll want semi-sweet chocolate chips over milk chocolate chips because the bars are already so sweet. You could even use dark chocolate.
- Butterscotch Chips: If you aren’t a big fan of butterscotch chips, you can use more chocolate chips or you could sub in white chocolate chips.
- Pecans: I think that walnuts are more traditional, but I prefer pecans so that is what I use. You can easily swap in walnuts, though.
- Coconut: I use sweetened shredded coconut. These bars are quite sweet, though, so if you do want to cut back on the sweetness a little bit, you can use unsweetened coconut.
How to Make 7 Layer Bars
note: This is just an overview. Make sure to check out the full ingredient and instructions list in the recipe card below.
STEP 1: Start by prepping your graham cracker crust. Place the graham crackers in a food processor or blender and process until you have fine crumbs.
STEP 2: Add the butter to the graham cracker crumbs. Pulse a few times to fully moisten the crumbs.
STEP 3: Take the crumbs and press them into a 9×13-inch baking dish that has been lined with parchment paper. You can grease the pan instead, if desired.
STEP 4: Drizzle the sweetened condensed milk evenly over the crust. You don’t want to spread it, as the crust will come up, so try to drizzle it evenly so that it will run out into a single layer.
STEP 5: Add the chocolate chips, butterscotch chips, and pecans. I like to mix them all up and then add them so that they are evenly dispersed.
STEP 6: Last, sprinkle the coconut over the top. Then bake the bars until the coconut is toasted and the bars come together. Let them cool completely before cutting into servings.
Tips and Tricks
This is really one of the easiest recipes. The hardest part is adding the condensed milk without mixing in the crust. I find that it’s easiest to drizzle it evenly across the crust and then let it sit for a minute or two. If you try to spread it, the crust will come up.
If desired, you can do the crust, then add the chocolate chips, butterscotch chips, and pecans, then drizzle the sweetened condensed milk over the top. This will take away the toasting of the coconut and give you a chewier texture.
Store the bars in an airtight container at room temperature. If you want them to last longer, you can store the in the refrigerator.
More Coconut Treats
Oatmeal Cake
Coconut Brownies
Coconut Bread
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7 Layer Bars
Ingredients
- 14 full graham cracker sheets (for about 2 cups of crumbs)
- 1/2 cup butter
- 1 (14 oz) can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup pecans chopped
- 1 cup shredded, sweetened coconut
Instructions
- Preheat the oven to 350ºF. Line a 9×13-inch baking dish with parchment paper, or grease well.
- Place the graham crackers in a food processor. Process until you have fine crumbs.
- Melt the butter, then add the melted butter to the food processor. Pulse a few times until the crumbs are all moist.
- Pour the crumbs from the food processor into the prepared baking dish. Press into an even layer in the bottom of the pan.
- Drizzle the sweetened condensed milk over the crust. (You want to drizzle it as evenly as possible. It’s hard to spread because it will pick up the crust.)
- Sprinkle the chocolate chips, butterscotch chips, and pecans evenly over the sweetened condensed milk. Then sprinkle the coconut evenly over the top.
- Bake the bars until the coconut is golden brown, about 20-25 minutes.
- Allow the bars to cool completely before cutting into squares.
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