7 Layer Cookie Bars Recipe combines luscious layers of graham crackers, chocolate, nuts, coconut and more. It all comes together in one irresistible bar no one can resist.
7 layer Magic Bars is a must for all of our holiday plans. This is the perfect Christmas Dessert Recipe that we serve every holidays. The ingredients are simple and can be changed to what you prefer.
If you love this cookie bar recipe, check out these recipes – Buckeye Bars, Butterscotch Bars and Cheesecake Bars Recipe.
Also, if you have leftover coconut, make Homemade Mounds Bar Recipe.
What's in this post: 7 Layer Cookie Bars Recipe
What are Magic Cookie Bars?
They are dessert bars that start with a graham cracker layer. On top of that layer is chocolate, butterscotch, coconut, nuts and more. You may also know them as dolly bars.
It is absolutely delicious and the sweetened condensed milk takes it to the next level.
Ingredients:
- Graham Cracker Crumbs
- Butter
- Salt
- Milk Chocolate Chips
- Butterscotch Chips
- White Chocolate Chips
- Chopped Pecans
- Sweetened Condensed Milk
- Unsweetened Shredded Coconut
For the full list of ingredients and recipe, scroll to the bottom to see the recipe card.
Variations:
- Crust – We used regular graham cracker crumbs but chocolate would be a tasty substitution. Another idea is to use crushed cookies such as gingersnaps, chocolate cookies or anything you like.
- Peanut Butter – Substitute a cup of the other morsels and peanut butter chips. It is a delicious combination with chocolate.
- Nuts – Substitute chopped walnuts for pecans. Either of these would be delicious. You can also omit these entirely if you don’t like nuts or have an allergy.
- Coconut – If you do not like coconut, skip it and add a cup of something you do like. You can easily add another cup of chocolate chips.
- Candy – Use leftover candy in this recipe. I have added a cup of M&M’s candy on top and it was delicious.
- Caramel – If you are feeling really decadent, drizzle caramel sauce all over the top.
Step by Step Instructions:
Step 1 – Preheat the oven to 350 degrees. Crush graham crackers with food processor. Combine the graham cracker crumbs and melted butter.
Step 2 – Press this mixture into the baking dish into an even layer.
Step 3 – Top the graham cracker crust with the chocolate chips.
Step 4 – Sprinkle the butterscotch chips on top.
Step 5 – Spread the white chocolate chips on top.
Step 6 – Then top with the chopped nuts.
Step 7 – Pour the condensed milk over the top as evenly as possible.
Step 8 – Sprinkle the coconut all over the top. I like to press it down just a little. Just be gentle.
Step 9 – Bake for 20-25 minutes until the edges are lightly brown.
Step 10 – Let the bars cool completely in the pan and then they are ready to cut and enjoy!
How to Cut Bars:
- Let the bars cool completely in the pan – This will take about 1 to 2 hours at room temperature. If you need to speed things along, put the pan in the fridge for about 20 minutes.
- Once cool, lift it out of the pan by lifting the parchment paper. Cut into bars.
- Make sure to use a sharp knife. I also suggest running the knife under warm water after each bar you cut.
- Cool Completely – It is important to allow the bars to cool completely before cutting. The sweetened condensed milk makes these very gooey and they need to cool before cutting.
Recipe Tips:
- Line pan parchment paper – Don’t skip this step. It is important to line your baking pan with wax paper. This will help make it easy to get the bars out of the pan. You can also spray with cooking spray.
- Crust – Don’t be scared to use your hands. Press down to get the crust packed down really good. You can gently press to make sure it is all even.
- Toppings – Try to sprinkle the toppings as evenly as possible. This will ensure you get a bite of everything in every bar.
- Baking – Don’t over cook the bars. It will settle and firm as it cools.
You want the edges golden brown. That is the signal to go ahead and remove from the oven. - Sweetness – If you are concerned about the bars being too sweet, substitute semi sweet chocolate chips or dark chocolate for the chocolate chips. Also, make sure that you use unsweetened coconut in this recipe.
- Sweetened Condensed Milk – Make sure to grab the right can. Evaporated milk looks very similar but it is not the same thing.
- Good quality chocolate – It makes a big difference in this recipe what type of chocolate you use. Try to buy a good quality chocolate since it is such a big part of the recipe.
Frequently Asked Questions:
Place inside an airtight container and store at room temperature up 4 days.
The bars need to be stored in an airtight container. They can be left at room temperature for 5 to 7 days. If you live in a warm area, then you will want to store them in the refrigerator.
Yes, these bars are easy to freeze. Place the bars inside a freezer container or bag and freeze up to 2 months.
Seven layer bars can last up to 3 months in the freezer if stored properly. Allow the bars to cool completely and store inside a freezer safe container or bag. Just make sure to put parchment paper in between each layer so they don’t stick. When ready to serve, place in the fridge overnight to thaw.
More Easy Cookie Bar Recipes:
We love hearing from you. If you make this 7 Layer Bars Recipe, make sure to leave a comment.
7 Layer Cookie Bars
Ingredients
- 2 ½ cup Graham Cracker Crumbs
- ¾ Cup Butter melted and cooled
- ½ tsp Salt
- 1 cup Milk Chocolate Chips
- 1 cup Butterscotch Chips
- 1 cup White Chocolate Chips
- 1 cup Chopped Pecans
- 1 can Sweetened Condensed Milk 14 oz.
- 1 cup Unsweetened Shredded Coconut
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350 degrees F. Line a 9X13 baking pan with parchment paper.
- Mix together the graham cracker crumbs and melted butter. Then press this mixture into the pan into an even layer.
- Top this crust evenly with the chocolate chips. Butterscotch chips, white chocolate chips and pecans.
- Pour the sweetened condensed milk over the top as evenly as possible.
- Sprinkle the coconut on top and press it down slightly.
- Bake for approximately 20-25 minutes until the edges are golden brown.
- Allow the bars to cool completely in the pan. 1-2 hours at room temperature or 20 minutes in the refrigerator.
- Then remove the bars from the pan, cut into bars and enjoy!
