Description
Delight in these classic 7 Layer Bars, a delicious no-fuss treat combining a buttery graham cracker crust with layers of semisweet chocolate chips, butterscotch chips, sweetened coconut, chopped pecans, and sweetened condensed milk baked to golden perfection. Perfect for sharing, these bars offer a rich texture and a sweet, nutty flavor that melts in your mouth.
Ingredients
Scale
Crust
- 1 ½ cups Graham cracker crumbs
- 6 Tablespoons Butter, melted
- ¼ teaspoon Salt
Toppings
- 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 (175°C). Spray an 8-inch square baking pan with cooking spray, then line the bottom and sides with parchment paper to ensure easy removal of the bars.
- Make the Crust: In a bowl, combine the graham cracker crumbs, melted butter, and salt. Stir with a fork until the mixture is well combined and resembles wet sand.
- Press Crust into Pan: Pour the crumb mixture into the prepared baking pan. Use your fingers or the back of a spoon to press the mixture firmly and evenly across the bottom of the pan to form the crust.
- Add Chocolate and Butterscotch Chips: Evenly sprinkle the semisweet chocolate chips and butterscotch chips over the graham cracker crust to create the first layers of sweetness.
- Layer Coconut Flakes: Next, sprinkle the sweetened flaked coconut evenly over the chips, adding a chewy texture and tropical flavor.
- Add Chopped Pecans: Distribute the chopped pecans evenly over the coconut layer to add crunch and nutty richness.
- Pour Sweetened Condensed Milk: Slowly pour the sweetened condensed milk evenly over all the layers, making sure to cover the toppings thoroughly to bind everything together during baking.
- Bake the Bars: Place the baking pan in the preheated oven and bake for about 25 minutes, or until the edges start to turn golden brown and the top is bubbly.
- Cool and Chill: Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. For best results, refrigerate the bars for 1 hour to set firmly before removing from the pan.
- Cut and Serve: Lift the bars out of the pan using the parchment paper edges and cut into 16 squares. Serve and enjoy your rich, layered treat!
Notes
- For a nut-free version, omit the pecans or substitute with seeds like pumpkin or sunflower.
- Ensure the sweetened condensed milk is poured slowly to avoid pooling in one area.
- Use parchment paper for easy removal and clean-cut bars.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Allow bars to cool completely before cutting to prevent crumbling.
