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Classic Seven Layer Bars showcase seven stunning layers of bar cookie goodness. Studded with walnuts and coconut, this easy chocolate dessert is ideal for bake sales, potluck desserts, and beyond.

Seven layer bars squares on a wooden cutting board.

You may know Seven Layer Bars by another moniker, such as Magic Bars or Dream Bars. Whatever you call them, everyone who is lucky enough to sample a square will name them “delicious!”

Those “dream” and “magic” descriptors definitely fit the bar cookie recipe. Seven layers of graham cracker crust, dessert chips, flaked coconut, walnuts, and the secret ingredient (okay, I’ll spill it: a can of sweetened condensed milk) team up to deliver maximum decadence per bite.

Next time you’re assigned dessert duty at the potluck or tailgate party, are seeking inspiration for your bake sale contribution, or could simply use more sweetness in your life, I highly recommend this 9- by 13-inch dessert recipe. It’s easy to make and even easier to love.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQ
  6. Seven Layer Bars Recipe

Recipe ingredients

Labeled ingredients for seven layer bars.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Graham crackers: Honey-flavored or cinnamon graham cracker crumbles both taste incredible as the crust for these Seven Layer Bars. If graham crackers aren’t available in your corner of the globe, swap in 1 ½ cups crushed digestive biscuits (9 sheets of graham crackers yields about 1 ½ cups of crumbs).
  • Chips: The classic Seven Layer Bar includes semi-sweet, white chocolate, and butterscotch chips. Dark chocolate chips, milk chocolate chips, peanut butter chips, or even chopped bar chocolate would also work wonderfully here. Feel free to mix-and-match as desired; and keep in mind no one will be mad if these end up being Eight or Nine Layer Bars!
  • Flaked coconut: I prefer the sweetened kind here but unsweetened is perfectly acceptable too. For crunchier texture and nuttier flavor, toast the coconut.

Step-by-step instructions

  1. Adjust an oven rack to the lower-middle position and heat oven to 350 degrees. Line a 9 by 13-inch cake pan with foil and coat with nonstick cooking spray. In a food processor or in a plastic bag with a rolling pin, finely crush graham crackers. Toss with butter, then press into prepared pan in an even layer. 
Graham cracker pieces in a baking pan.
  1. Layer the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut on top of the graham cracker crumbs in that order.
Seven layer bars squares in a baking pan before being baked.
  1. Drizzle condensed milk evenly over the top.
Someone pouring sweetened condensed milk into a baking pan.
  1. Bake until golden brown and fragrant, about 25 to 30 minutes. Cool in pan completely on a wire rack, about 2 hours.
Seven layer bars squares in a baking pan.
  1. Lift bars out of the pan using foil sling and cut into squares.
Seven layer bars squares on a wooden cutting board.

Recipe tips and variations

  • Yield: This Seven Layer Bars makes 18 generous bar cookies. This chocolate dessert is rich enough that a little goes a long way, so if you’re sharing this as part of a potluck menu that includes other party desserts, you could definitely get 24 bars out of each 9- by 13-inch pan.
  • Storage: Wrap the cooked and cooled bars tightly in plastic wrap and store at room temperature for 3 days.
  • Freezer: The cooled bars can be wrapped in a double-layer of freezer-safe plastic and frozen for up to 2 months. Thaw at room temperature.
Seven layer bars on a gray plate.

Recipe FAQ

I’m not a big fan of coconut. Could I use something else?

You can certainly omit that layer, if you prefer, or try toasted slivered almonds instead.

Congo Bars

Loaded with chocolate, nuts, and coconut, Congo Bars hit all the right notes. Some say nothing else even comes close to how good they are. No mixer is required and, like other bar cookies, they…

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More bars to bake

Seven layer bars on a gray plate.

Seven Layer Bars

Classic Seven Layer Bars showcase seven stunning layers of bar cookie goodness. Studded with walnuts and coconut, this easy chocolate dessert is ideal for bake sales, potluck desserts, and beyond.
5 from 4 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 18 squares
Course Dessert
Cuisine American
Calories 217

Ingredients 

  • 9 whole graham crackers
  • 8 tablespoons butter melted and cooled (1 stick)
  • 1 cup walnuts finely chopped
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • ½ cup butterscotch chips
  • 1 cup sweetened flaked coconut toasted
  • 14 ounces sweetened condensed milk

Instructions 

  • Adjust an oven rack to the lower-middle position and heat oven to 350 degrees. Line a 9 by 13-inch cake pan with foil and coat with nonstick cooking spray.
  • In a food processor or in a plastic bag with a rolling pin, finely crush graham crackers. Toss with butter, then press into prepared pan in an even layer. 
  • Layer the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconuts on top of the graham cracker crumbs in that order. Drizzle condensed milk evenly over the top.
  • Bake until golden brown and fragrant, about 25 to 30 minutes. Cool in pan completely on a wire rack, about 2 hours. Lift bars out of the pan using foil sling and cut into squares.

Notes

  1. Graham crackers: Honey-flavored or cinnamon graham cracker crumbles both taste incredible as the crust for these Seven Layer Bars. If graham crackers aren’t available in your corner of the globe, swap in 1 ½ cups crushed digestive biscuits (9 sheets of graham crackers yields about 1 ½ cups of crumbs).
  2. Chips: The classic Seven Layer Bar includes semi-sweet, white chocolate, and butterscotch chips. Dark chocolate chips, milk chocolate chips, peanut butter chips, or even chopped bar chocolate would also work wonderfully here. Feel free to mix-and-match as desired; and keep in mind no one will be mad if these end up being Eight or Nine Layer Bars!
  3. Flaked coconut: I prefer the sweetened kind here but unsweetened is perfectly acceptable too. For crunchier texture and nuttier flavor, toast the coconut.
  4. Yield: This Seven Layer Bars makes 18 generous bar cookies. This chocolate dessert is rich enough that a little goes a long way, so if you’re sharing this as part of a potluck menu that includes other party desserts, you could definitely get 24 bars out of each 9- by 13-inch pan.
  5. Storage: Wrap the cooked and cooled bars tightly in plastic wrap and store at room temperature for 3 days.
  6. Freezer: The cooled bars can be wrapped in a double-layer of freezer-safe plastic and frozen for up to 2 months. Thaw at room temperature.

Nutrition

Serving: 1barCalories: 217kcalCarbohydrates: 16gProtein: 2gFat: 17gSaturated Fat: 8gTrans Fat: 1gCholesterol: 16mgSodium: 88mgPotassium: 120mgFiber: 2gSugar: 12gVitamin A: 177IUVitamin C: 1mgCalcium: 25mgIron: 1mg
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I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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