There’s a certain magic that happens when something so wonderfully simple transforms into something utterly irresistible. I first discovered 7 Layer Bars at a potluck years ago, and after one bite of that chewy, crunchy, gooey goodness, I knew I needed the recipe. The first time I made them, the smell of toasting coconut and melting butter filled my kitchen with a warmth that felt like a hug. These bars are more than a dessert; they’re a celebration of texture and comfort, and I’m so excited to share my tried-and-true version with you.
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup salted butter, melted
- 1 (14 oz) can sweetened condensed milk
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
- 1 ⅓ cup flaked coconut
- 1 cup chopped pecans
Now, let’s talk ingredients, because I’ve learned a few things through trial and error. Using salted butter is my non-negotiable tip; it balances the intense sweetness perfectly, so don’t swap it for unsalted. For the graham cracker crumbs, I often just blitz whole crackers in my food processor—it’s fresher than pre-boxed crumbs. And please, trust me on the flaked coconut over shredded. The larger flakes get beautifully toasted and add a fantastic chew. As for the nuts, pecans are classic, but this is where your preference can shine, which I’ll get into later.
Equipment Needed
- 9×13 inch baking pan
- Parchment paper
- Medium mixing bowl
- Measuring cups and spoons
- Rubber spatula or spoon
- Oven
The equipment list is beautifully simple, just like the bars. The most crucial item here is the parchment paper. Lining your pan is a step I will never skip again after spending way too long trying to pry out the first batch I ever made. The overhang acts like a sling, letting you lift the whole slab out for perfect, clean cuts. A rubber spatula is my best friend for pressing the crust down firmly and evenly—using your fingers can make it lumpy. That’s it! No fancy mixers or tools required.
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