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Best Seven Layer Cookie Bars: Easy Homemade Recipe

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These seven layer cookie bars are the ultimate easy dessert with a crunchy graham cracker crust, gooey chocolate and butterscotch layers, toasted coconut, and a hint of sea salt. Perfect for potlucks, bake sales, or any occasion that calls for a sweet, shareable treat.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed finely)
  • ½ cup unsalted butter, melted
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans or walnuts
  • 1 can (14 ounces) sweetened condensed milk
  • ½ teaspoon flaky sea salt (optional but highly recommended)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×13-inch baking pan with parchment paper or foil, leaving a few inches of overhang on two opposite sides.
  2. Make the graham cracker crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs and ½ cup melted unsalted butter. Stir until every crumb is moistened and the mixture looks like wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan. Use the bottom of a measuring cup or a flat glass to really pack it down.
  3. Toast the coconut and nuts (optional but recommended): Spread 1 cup shredded coconut and 1 cup chopped pecans on a baking sheet. Toast them in the preheated oven for 3-5 minutes, stirring halfway through. Watch closely—coconut can go from golden to burnt in seconds. Let them cool slightly before using.
  4. Layer the dry ingredients: Evenly sprinkle 1 cup semi-sweet chocolate chips over the crust. Follow with 1 cup butterscotch chips, spreading them out. Then sprinkle the toasted coconut and chopped pecans over the top. Don’t stir or mix.
  5. Pour the sweetened condensed milk: Slowly drizzle the entire can of sweetened condensed milk over the top. Try to cover as much surface area as possible. Do not stir.
  6. Add the finishing touch: Sprinkle ½ teaspoon flaky sea salt evenly over the top.
  7. Bake: Place the pan in the preheated oven and bake for 25-30 minutes. The edges should be golden brown and bubbly, and the center should be set but still slightly jiggly. If the top is browning too quickly, tent loosely with foil for the last 5 minutes.
  8. Cool completely: Let the bars cool in the pan on a wire rack for at least 2 hours at room temperature. For cleaner cuts, refrigerate for 1 hour before slicing.
  9. Slice and serve: Use the parchment overhang to lift the entire slab out of the pan. Place it on a cutting board and use a sharp knife to cut into squares. Wipe the knife clean between cuts for neat edges.

Notes

For gluten-free version, use certified gluten-free graham crackers. For nut-free version, omit nuts and add extra chocolate chips or coconut. Toasting coconut and nuts is recommended for best flavor. Press crust firmly to prevent crumbling. Cool completely before slicing for clean cuts. Store in airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: seven layer bars, cookie bars, easy dessert, potluck dessert, chocolate butterscotch bars, graham cracker crust, sweetened condensed milk

Find it online: https://chloeplate.com/best-seven-layer-cookie-bars-easy-homemade-recipe/