7 (Seven) Layer Bars


Prep Time: 15 minutes
Cook Time: 18–20 minutes
Total Time: 35 minutes, plus cooling time
Servings: 16 bars
Category: Dessert

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Notes After Making

Add

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Ingredients

Crust

  • 1 cup (100 g) graham cracker crumbs (about 6 full graham cracker sheets)
  • 4 tablespoons (56 g) unsalted butter, room temperature 
  • Little less than ½ teaspoon salt

Topping

  • ½ cup (85 g) semisweet chocolate chips
  • ½ cup (85 g) butterscotch chips
  • ¼ cup (40 g) toffee bits, optional
  • ½ cup (55 g) chopped walnuts
  • ¾ cup (65 g) sweetened shredded coconut
  • About ¾ of a 14-ounce can (approximately 300 g) sweetened condensed milk

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Instructions

  1. Preheat the oven to 350°F.
  2. Place the graham crackers in a food processor and pulse until fine crumbs form. Add the room-temperature butter and salt, then pulse until the mixture is evenly combined and resembles wet sand.
  3. Press the crumb mixture firmly into the bottom of an 8×8-inch baking dish, using the bottom of a measuring cup to create an even crust.
  4. Evenly sprinkle the chocolate chips, butterscotch chips, toffee bits (if using), chopped pecans, and shredded coconut over the crust.
  5. Slowly drizzle the sweetened condensed milk evenly over the entire surface.
  6. Bake for 18–20 minutes, until the edges are golden brown and the center still has a slight jiggle.
  7. Cool completely in the pan before slicing into bars.

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Jessica’s Notes

Prep Ahead:

  • These bars taste even better the next day after the flavors have melded.

Storage:

  • Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.

Freezer-Friendly:

  • Freeze sliced bars in a parchment-lined container for up to 3 months. Thaw at room temperature before serving.

Variations:

  • Substitute pecans for walnuts.
  • Sprinkle flaky sea salt over the bars immediately after baking for extra flavor.

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