Description
Delicious 7 Layer Bars featuring a graham cracker crust layered with sweetened condensed milk, butterscotch chips, semi-sweet chocolate chips, coconut flakes, and chopped pecans. These no-fuss bars are baked to golden perfection and sliced into tasty squares, perfect for sharing or enjoying as a sweet treat any time.
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 cup flaked coconut
- 1 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. 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 lifting of the bars later.
- Make Crust: In a bowl, combine the graham cracker crumbs with the melted butter. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.
- Add Sweetened Condensed Milk: Drizzle the sweetened condensed milk evenly over the graham cracker crust in the pan.
- Layer Remaining Ingredients: Sprinkle the butterscotch chips, semi-sweet chocolate chips, flaked coconut, and chopped pecans evenly over the sweetened condensed milk layer, pressing down gently with a fork to compact the layers slightly.
- Bake: Place the pan in the preheated oven and bake for 20 to 25 minutes, until the top turns lightly golden.
- Cool and Cut: While still warm, loosen the edges of the bars from the pan using the parchment paper overhang. Let cool completely on a wire rack before cutting into 24 bars with a sharp knife.
Notes
- For clean slices, allow bars to cool completely before cutting.
- You can substitute walnuts or almonds for pecans if desired.
- Store bars in an airtight container at room temperature for up to 5 days.
- For a nut-free version, omit the pecans and add extra coconut or chocolate chips.
- Make sure to press the crust firmly into the pan for a sturdy base.
