Description
Delight in these classic 7 Layer Bars featuring a buttery graham cracker crust layered with rich semisweet chocolate chips, creamy butterscotch, sweet coconut flakes, crunchy pecans, and a luscious sweetened condensed milk topping. Baked to golden perfection, these bars offer a perfect balance of textures and flavors in every bite.
Ingredients
Scale
Crust
- 1 ½ cups Graham cracker crumbs
- 6 Tablespoons Butter, melted
- ¼ teaspoon Salt
Layers
- ½ cup Semisweet chocolate chips
- ½ cup Butterscotch chips
- ½ cup Sweetened flaked coconut
- ½ cup Chopped pecans
- 14 ounces Sweetened condensed milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Spray an 8-inch square baking pan with cooking spray and line the bottom and sides with parchment paper to ensure easy removal of the bars.
- Make the Crust Mixture: In a bowl, combine the graham cracker crumbs, melted butter, and salt. Stir together with a fork until the mixture is well combined and holds together when pressed.
- Form the Crust: Pour the crumb mixture into the prepared baking dish and evenly press it down into the bottom using your fingers or the back of a spoon, creating a firm base for the layers.
- Add Chocolate and Butterscotch Chips: Sprinkle the semisweet chocolate chips and butterscotch chips evenly over the graham cracker crust, distributing them to cover the surface fully.
- Add Coconut Layer: Evenly sprinkle the sweetened flaked coconut over the chip layers to add a chewy texture and sweet flavor.
- Top with Pecans: Scatter the chopped pecans evenly across the coconut layer, adding a satisfying crunch to the bars.
- Pour Sweetened Condensed Milk: Slowly pour the sweetened condensed milk over the entire layer of ingredients, spreading it gently to create an even coating that bonds the layers together.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes or until the edges are golden brown and the filling is set.
- Cool and Chill: Remove the bars from the oven and let them cool completely in the pan. For best taste and easier cutting, refrigerate the bars for at least 1 hour before lifting them out using the parchment paper and slicing into 16 squares.
Notes
- Be sure to line the pan with parchment paper to help remove the bars more easily without breaking.
- Allowing the bars to chill in the refrigerator improves the texture and makes cutting neater.
- You can substitute chopped walnuts or almonds for pecans depending on preference.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a nut-free version, omit the pecans and add extra coconut or chocolate chips.
