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7 Layer Bars

Irresistible 7 Layer Bars: A Simple Sweet Treat Awaits

7 Layer Bars are a simple yet delicious treat combining chocolate, butterscotch, coconut, and walnuts over a buttery graham cracker crust.
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Prep Time 5 minutes
Cook Time 25 minutes
Cooling Time 3 hours
Total Time 3 hours 30 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Unsalted Butter Can substitute with salted butter
  • 2 cups Graham Cracker Crumbs Crushed whole graham crackers or pre-crushed
For the Layers
  • 1 cup Coconut Flakes Choose sweetened or unsweetened
  • 1 cup Semi-Sweet Chocolate Chips Dark or milk chocolate can be used
  • 1 cup Butterscotch Chips Can be replaced with white chocolate
  • 1 cup Chopped Walnuts Substitute with pecans or omit
Binding Ingredient
  • 1 can Sweetened Condensed Milk No substitutes recommended

Equipment

  • 9x13-inch baking pan
  • mixing bowl
  • Measuring cups
  • Parchment Paper

Method
 

Step-by-Step Instructions for 7 Layer Bars
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by lining it with parchment paper or spraying with non-stick spray.
  2. Melt the unsalted butter and mix with graham cracker crumbs until well combined. Press into an even layer at the bottom of the pan.
  3. Evenly sprinkle coconut flakes, chocolate chips, butterscotch chips, and walnuts over the crust.
  4. Drizzle sweetened condensed milk over the entire layered mixture.
  5. Bake for 22-28 minutes, or until edges are golden brown and the top is bubbling.
  6. Remove from oven and cool in the pan for at least 3 hours before slicing.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 100mgPotassium: 90mgFiber: 1gSugar: 18gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week. Freeze for up to 2 months, separated by parchment paper.

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