Seven Layer Bars

Name: Seven Layer Bars
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 24 servings
Cuisine: American
Ingredients: ½ cup (1 stick) (113 g) unsalted butter, melted and slightly cooled; 1½ cups (150 g) graham cracker crumbs, finely ground (about 10 full sheets); 2 tablespoons (25 g) granulated sugar; ¼ teaspoon (1½ g) fine salt; 1 cup (170 g) semisweet chocolate chips; 1 cup (170 g) butterscotch chips; 1⅓ cups (115 g) sweetened shredded coconut; 1 cup (115 g) pecans, coarsely chopped; 14 oz can (397 g) sweetened condensed milk, shaken, at room temperature

From the MyKitchenBank Kitchen

Chewy, gooey magic bars with a buttery graham cracker crust, melted chocolate and butterscotch chips, sweet toasted coconut and crunchy pecans, all held together with a blanket of sweetened condensed milk.

Prep: 15 min
Cook: 28 min
Wait: 3 hr
Total: 3 hr 43 min
Makes: 24 bars (one 9×13-inch pan)

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Steps

Before you start

Plan for about 3 hours of cooling: the bars must cool completely before cutting or they will ooze and crumble.
Line the pan with parchment with 2 inches of overhang on two sides so you can lift the whole slab out for clean cuts.
Use sweetened condensed milk, not evaporated milk. They look similar on the shelf but are completely different.
Position an oven rack in the center and preheat the oven to 350°F (175°C).

1
Prep the panOven 350°F / 175°C
- Position a rack in the center of the oven and heat to 350°F (175°C).
- Line a 9×13-inch (23×33 cm) pan with parchment, leaving a 2-inch overhang on the two long sides.
- Lightly grease any exposed pan sides.
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Ready when: Oven reads 350°F (175°C) and parchment lies flat
Tip: Press the parchment into the corners and use binder clips if it will not stay put.
2
Mix the crust
- In a medium bowl, stir the melted butter, graham cracker crumbs, sugar and salt with a fork until every crumb is evenly moistened, like wet sand.
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Ready when: A pinch of the mixture holds together when squeezed
Tip: Dry pockets of crumbs make a crumbly crust, so scrape the bottom of the bowl.
3
Press the crust
- Tip the crumbs into the pan.
- Press firmly into an even layer across the bottom and into the corners using the bottom of a flat measuring cup.
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Ready when: Surface is level and compact, with no loose crumbs
Tip: A firmly packed crust is what lets the bars slice cleanly later.
4
Pre-bake the crustOven 350°F / 175°C
- Bake the crust at 350°F (175°C) for 8 minutes, until it smells toasty and looks slightly darker at the edges.
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Ready when: Crust is fragrant and edges look just a shade darker
5
Layer chips
- Remove the pan from the oven and leave the oven on.
- Scatter the chocolate chips evenly over the hot crust, followed by the butterscotch chips.
- Let them sit 2 minutes to soften slightly.
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Ready when: Chips look glossy at the edges but still hold their shape
6
Add coconut and pecans
- Sprinkle the coconut evenly over the chips, then the chopped pecans, covering all the way to the corners.
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Ready when: No bare patches of chips show through
7
Pour condensed milk
- Pour the sweetened condensed milk slowly and evenly over the top, drizzling toward the edges and corners first, then the center.
- Gently press the toppings down with a spatula so they contact the milk.
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Ready when: Milk covers nearly all of the surface, including the edges
Tip: Edges not covered with milk will dry out and turn hard, so make sure they get coverage.
8
Bake the barsOven 350°F / 175°C
- Bake at 350°F (175°C) for 20 to 25 minutes, until the coconut is golden brown and the condensed milk is bubbling and lightly browned around the edges.
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Ready when: Coconut is golden and the edges are bubbling and amber
Tip: Rotate the pan halfway if your oven has hot spots.
9
Cool completely
- Set the pan on a wire rack and cool at room temperature for at least 3 hours, until fully set and no longer warm.
- For faster results, chill in the fridge for the final hour.
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Ready when: Bars feel firm and cool to the touch, with no give in the center
Tip: Cutting while warm makes the layers slide apart.
10
Slice and serve
- Lift the slab out using the parchment overhang.
- Cut with a large sharp knife into 4 columns by 6 rows (24 bars), wiping the blade clean between cuts.
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Ready when: Cuts are clean with distinct layers visible
Tip: Run the knife under hot water and dry it for neater cuts.

Good to know

Tips

Toast the pecans in a dry skillet for 4 to 5 minutes over medium heat before chopping for a deeper nutty flavor.
Grind graham crackers in a food processor or crush in a zip-top bag with a rolling pin until no pieces larger than a grain of rice remain.
Do not use a dark nonstick pan, as the bottom crust can over-brown; reduce oven temperature by 25°F (15°C) if you do.
For the cleanest slices, chill the cooled slab for 30 minutes before cutting.

Make ahead

"Bake and cool the bars up to 2 days ahead and store, uncut or cut, in an airtight container. They freeze well for longer storage."

Storage & reheating

"Room temperature in an airtight container: up to 4 days. Refrigerator: up to 1 week (bring to room temperature for 15 minutes before serving). Freezer: up to 3 months, layered between parchment in a freezer container; thaw at room temperature for 30 to 45 minutes."

Substitutions

pecans → walnuts or almonds. Use the same weight, or omit for a nut-free version and add 1/2 cup more chips.
butterscotch chips → white chocolate chips or peanut butter chips. Use the same amount; white chocolate gives a sweeter bar.
graham cracker crumbs → crushed digestive biscuits or vanilla wafer crumbs. Use the same weight; the crust will taste slightly different but set the same.
sweetened shredded coconut → unsweetened shredded coconut. Use the same volume and the bars will be a little less sweet.