7 Layer Bar Recipe
7 Layer Bars have a buttery graham cracker crust, are layered with a mix of semi-sweet and dark chocolate chips, and are topped with toasted walnuts, coconut, and sweetened condensed milk. They’re a decadent treat for the holidays or any time of year!
Ingredients
- 1 ¼ cup butter (2.5 sticks)
- 4 cups graham cracker crumbs
- 14 oz sweetened condensed milk
- ½ cup semi-sweet chocolate chips
- ½ cup dark chocolate chips
- 1 cup chopped toasted walnuts
- ½ cup sweetened shredded or flaked coconut
- 1 tsp sea salt
Instructions
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper, or spray evenly with non-stick cooking spray. Add your butter sticks to the pan and place it in the oven while it’s preheating. Watch closely and remove once the butter has fully melted.
- Place graham crackers in a large plastic bag, seal, and pound until the crackers are reduced to small crumbs.
- Once the butter has melted, remove the pan from the oven and add the graham crackers. Mix to combine, then press the mixture into the pan and spread evenly across the bottom, pressing down to form a firmly packed crust.
- Pour the condensed milk over the entire graham cracker crust, spreading it with a spoon so that it evenly covers the crust.
- Add the coconut, sweet and dark chocolate chips, and nuts to the top of the crust.
- Bake in the oven for 30 minutes, until the bars turn golden brown in color.
- Sprinkle the top of the bars with the sea salt.
- Remove from the oven and allow to cool completely before slicing into them.
Notes
- Use enough graham crackers. Some recipes use a smaller amount of graham crackers to make the base, however I prefer a thick graham cracker crust to give the rest of the cookie a strong base. I find a thicker cookie base holds up better than when I have made a thinner base.
- Use parchment paper to easily remove the bars from the pan. A classic tip for a reason, the parchment paper makes these bars a breeze to remove - no sticking or broken bars to be seen!
- Cool completely, then place in the fridge before cutting. If you try to cut these right out of the oven, they’ll fall apart on you. The chocolate will be to melty and the other components won’t have firmed up enough to hold together. Cooling completely is recommended, but I find placing these in the fridge for a bit really helps everything set and makes cutting the bars much easier.
- Don’t confuse sweetened condensed milk with evaporated milk. When buying sweetened condensed milk, be careful not to confuse it with evaporated milk. The two are generally close to each other in the supermarket and they look similar on the shelf.
Tried this recipe?Let me know how it was!