Description
Deliciously rich and sweet 7 Layer Bars combine a buttery graham cracker crust with layers of butterscotch chips, semi-sweet chocolate chips, coconut, and pecans, all brought together with sweetened condensed milk for an irresistible treat perfect for any occasion.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- ½ cup salted butter (melted)
Filling & Topping
- 14 ounce can sweetened condensed milk
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
- 1â…“ cup flaked coconut
- 1 cup chopped pecans
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F. Lightly coat a 9×13-inch baking pan with nonstick spray, then line it with parchment paper, leaving the paper hanging over the edges for easy removal and clean, even bars.
- Make the crust: In a bowl, combine the graham cracker crumbs with the melted butter until evenly mixed. Press this mixture firmly into the bottom of the prepared pan to form a compact crust layer.
- Add sweetened condensed milk: Evenly drizzle the sweetened condensed milk over the graham cracker crust, making sure it covers the surface thoroughly to help bind the layers.
- Layer the toppings: Sprinkle the butterscotch chips, semi-sweet chocolate chips, flaked coconut, and chopped pecans evenly over the condensed milk layer. Press down gently with a fork to compact the ingredients slightly.
- Bake: Place the pan in the oven and bake for 20 to 25 minutes, until the top is lightly golden and bubbly.
- Cool and cut: When the bars are still warm, loosen the edges from the pan using the parchment paper. Allow the bars to cool completely on a wire rack before using a sharp knife to cut into 24 squares.
Notes
- Use parchment paper for easy removal and clean edges.
- Press the crust and toppings firmly to ensure the bars hold together well.
- Let the bars cool completely before cutting to avoid crumbling.
- You can substitute pecans with walnuts or almonds if preferred.
- Store bars in an airtight container at room temperature for up to 5 days.
