Description
Deliciously rich and layered, these 7 Layer Bars combine a buttery graham cracker crust with sweetened condensed milk, butterscotch chips, semi-sweet chocolate chips, coconut, and chopped pecans for a perfect no-fuss dessert bar. Easy to make and perfect for potlucks or a sweet snack, these bars bake until golden and set for a chewy, nutty treat.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- ½ cup salted butter (melted)
Layer Toppings
- 14 ounce can sweetened condensed milk
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
- 1â…“ cup flaked coconut
- 1 cup chopped pecans
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly coat a 9×13-inch baking pan with nonstick spray. Line the pan with parchment paper, letting the paper overhang the edges for easy removal of the bars after baking.
- Make Crust: In a medium bowl, combine the graham cracker crumbs with the melted salted butter until evenly mixed. Press this mixture firmly and evenly into the bottom of the prepared baking pan to form the crust.
- Add Sweetened Condensed Milk: Evenly drizzle the entire can of sweetened condensed milk over the graham cracker crust, ensuring it is spread out uniformly but not stirred in.
- Layer Remaining Ingredients: In the order listed—first the butterscotch chips, then the semi-sweet chocolate chips, followed by the flaked coconut, and lastly the chopped pecans—spread each topping evenly over the condensed milk layer, gently pressing them down with a fork to help them adhere.
- Bake the Bars: Place the pan in the preheated oven and bake for 20 to 25 minutes or until the top layer is lightly golden and bubbling slightly.
- Cool and Cut: Remove from the oven and while still warm, gently loosen the edges from the pan using the parchment paper overhang. Transfer the pan to a wire rack and allow the bars to cool completely before cutting into 24 even pieces using a sharp knife.
Notes
- Use parchment paper to ensure easy removal and clean edges when cutting the bars.
- Press layers gently but firmly to help the bars hold together well after baking.
- Keep an eye on baking time as ovens vary; bars should be golden but not burnt.
- Store bars in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
- Optionally, substitute pecans with walnuts or almonds as per preference.
