Description
These classic 7 Layer Bars combine a buttery graham cracker crust with sweetened condensed milk and a delicious mix of butterscotch chips, semi-sweet chocolate chips, coconut, and chopped pecans. Baked to golden perfection, these bars are perfect for potlucks, holidays, or any time you want a rich, indulgent treat that’s easy to make.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- ½ cup salted butter, melted
Layers
- 14 ounce can sweetened condensed milk
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
- 1⅓ cups flaked coconut
- 1 cup chopped pecans
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch baking pan with nonstick spray and line it with parchment paper, allowing the paper to hang over the edges for easy removal of the bars after baking.
- Make the crust: In a bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared baking pan to form a solid crust layer.
- Add sweetened condensed milk: Evenly drizzle the entire can of sweetened condensed milk over the graham cracker crust, ensuring it covers the surface gently but thoroughly.
- Layer the toppings: Add the butterscotch chips, semi-sweet chocolate chips, flaked coconut, and chopped pecans in the order listed. Spread each ingredient evenly over the sweetened condensed milk layer, pressing down gently with a fork to help them adhere.
- Bake: Place the pan in the preheated oven and bake the bars for 20 to 25 minutes, or until the top is lightly golden and bubbling slightly.
- Cool and cut: After baking, while the bars are still warm, loosen the edges from the pan using the parchment paper hanging over the sides. Transfer the pan to a wire rack and allow the bars to cool completely before cutting. Use a sharp knife to cut into 24 even pieces.
Notes
- For best results, press the crust firmly to ensure it holds together after baking.
- Make sure to let the bars cool completely before cutting to avoid crumbling.
- You can substitute walnuts or almonds for pecans depending on preference.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
