Seven Layer Bars, magic cookie bars, kitchen sink bars, whatever you call them, this classic dessert is easy and delicious. A graham cracker crust, chocolate, white chocolate, and butterscotch chips, nuts, and shredded coconut are melded together with sweetened condensed milk.

Seven Layer Bars

Seven Layer Bars, magic cookie bars, kitchen sink bars, whatever you call them, this classic dessert is easy and delicious. A graham cracker crust, chocolate, white chocolate, and butterscotch chips, nuts, and shredded coconut are melded together with sweetened condensed milk.

Course Dessert
Cuisine American
Keyword bars
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 24 bars
Author Amber | Dessert Now Dinner Later

Ingredients

  • 12 whole (rectangle) graham crackers (about 1 & 1/2 pkgs)
  • 1/2 cup butter, melted (salted or unsalted)
  • 1 cup chocolate chips (milk or semi-sweet)
  • 1 cup white chocolate chips
  • 1 cup butterscotch chips
  • 1 cup pecan pieces or other chopped nuts
  • 1 cup shredded coconut flakes
  • 14 oz can sweetened condensed milk

Instructions

  1. Blend graham crackers in a food processor or blender until fine crumbs. Add melted butter to crumbs, mix, and flatten onto the bottom of a lightly greased 9x13-inch baking dish. (Can line dish with parchment paper to lift bars out of pan for easy cutting.) 

  2. Drizzle some of sweetened condensed milk over the crust (about 1/3 of the can). Sprinkle with chocolate chips, white chocolate chips, butterscotch chips, nuts, and coconut flakes. Drizzle the remaining sweetened condensed milk evenly over the top.

  3. Bake at 350 degrees Fahrenheit for 25-30 minutes, until center bubbles and edges brown. 

  4. Allow to cool completely before cutting into bars. To Freeze: Leave a bit of space in between the bars on a sheet tray so they don’t stick together. Freeze bars, then transfer to a freezer safe plastic bag, with wax/parchment paper between the bars, if stacking. Thaw in refrigerator or eat straight from the freezer.

Recipe Notes

*TIP: I like to use parchment paper in my baking dish to easily lift the bars out of the pan, cut off the crusty edges, and then cut them into bars.

 

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