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–+ servings
A close-up of a thick, square piece of dessert with layers of toasted coconut, chocolate, and a crumbly base, served on a decorative white plate in front of a white subway tile background.
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7-Layer Bars

If you've never made 7-Layer Bars before, you're in for a treat. These old-fashioned dessert bars are loaded with chocolate, butterscotch, white chocolate, coconut, and walnuts, all held together by sweetened condensed milk. They're easy to make, perfect for sharing, and always one of the first desserts to disappear from the table.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 1 hour
Servings 36
Author Heidi Bruaw

Ingredients

  • ½ Cup Butter unsalted
  • 1½ Cups Graham Cracker Crumbs
  • 1 Cup Chocolate Chips semisweet
  • ½ Cup Butterscotch Chips
  • ½ Cup White Chocolate Chips
  • 1 Cup Walnuts chopped
  • 1 Can Sweetened Condensed Milk 14 ounces
  • 1⅓ Cup Coconut shredded

Instructions

  • Preheat the oven to 350℉.
  • Add butter to a 9x13 baking dish and leave in the oven until melted. Swirl to coat the bottom and the sides of the pan with butter.
  • Spread the graham cracker crumbs evenly over the bottom of the pan.
  • Layer semisweet chocolate chips, butterscotch chips, white chocoalte chips, and walnuts evenly over the crumbs.
  • Pour the sweetened condensed milk over the walnuts.
  • Sprinkle with coconut.
  • Bake at 350℉ for 25 minutes or until the edges are golden brown.
  • Let the bars cool completely before cutting.

Notes

Helpful Tips
  • Line the pan for easy removal. A layer of parchment paper with a little overhang makes it much easier to lift the bars out and cut them neatly.
  • Press the crust firmly. Use the bottom of a measuring cup or glass to press the graham cracker crumb mixture into an even layer. This helps prevent a crumbly crust.
  • Sprinkle the toppings evenly. Try to distribute the chocolate chips, butterscotch chips, white chocolate chips, walnuts, and coconut evenly so every bar gets a little bit of everything.
  • Drizzle the sweetened condensed milk slowly. Pour it as evenly as possible over the entire pan so it can work its way through all the layers as the bars bake.
  • Don't overbake. The edges should be lightly golden, but the center may still look slightly soft. The bars will continue to set as they cool.
  • Let them cool completely before cutting. This is the hardest part, but it makes a huge difference. Warm bars tend to fall apart, while cooled bars slice cleanly.
  • Use a sharp knife. Wipe the blade clean between cuts for neater-looking bars.