Seven Layer Cookie Bars Recipe

7 Layer Cookie Bars Recipe topped with coconut, pecans, chocolate and butterscotch. You’ll love this easy Magic Bar recipe any time of year!

If you love gooey bars, have you tried these Coconut Almond Bars yet? So good. Or give these easy Gooey Chocolate Bars for a delicious and easy dessert.

Gooey 7 layer bars on a parchment paper lined cookie sheet.

Easy Magic Bar Recipe

You all may remember a few weeks ago when I shared this delicious Magic Bars recipe.

Well today friends, I’ve got the perfect 7 Layer Bars treat just for you.

Today’s version of Seven Layer Bars is a little more classic, packed with coconut, pecans, and flavorful morsels, I think you’re going to love this one!

The best thing is though, it’s so easy to make swaps. don’t like butterscotch? Add caramel morsels, or white chocolate chips, or M&M’s candy!

Whatever you do, don’t be like me and wait 45 years to try your first Seven Layer Cookie Bar!

Ingredient Notes

Ingredients needed to make 7 layer bars.
  • Graham Cracker Crustyou’ll need graham crackers and butter to create a crust as the first layer.
  • Chocolate Chip and Butterscotch Chipsthe combo of these chips is what give magic bars their unique flavor.
  • Pecans and Coconutthere are so many substitution options, but these two ingredient are part of the classic recipe.
  • Sweetened Condensed Milkjust pour it over the top!

How to Make 7 Layer Bars

Step by step photos showing how to make 7 layer bars.

STEP 1: Preheat oven to 350 degrees F. Line a 13×9-inch baking dish with parchment paper. Set aside.

PRO TIP: Use binder clips to hold parchment paper in place in the baking dish.

STEP 2: Process graham crackers in a food processor until fine crumbs (or beat with meat tenderizer until fine crumbs). Combine with melted better using a fork and pour into the prepared 9×13 baking dish. 

Press with the palm of your hand into the bottom of the dish, until a crust forms.

STEP 3: Top crust with semi-sweet chocolate chips, butterscotch chips, sweetened shredded coconut, and pecan chips (or chopped pecans). 

STEP 4: Pour one can of sweetened condensed milk over the top.

STEP 5: Bake for 25-30 minutes until lightly browned. Remove from oven and cool completely. Slice and enjoy!

7 layer bars cut with a sharp knife on cutting board.

How to store Seven Layer Bars

Well, now you have a large pan of 7 layer cookie bars, now what? Cut into squares and store in an airtight container at room temperature.

These cookie bars are also delicious chilled, so you can store them in the refrigerator for up to a week as well.


I find the best way to freeze these cookie bars is to slice them into the pieces you choose, then slide them into a freeze safe ziploc bag (or container). Freeze for up to 3 months.

When ready to enjoy, thaw overnight at room temperature (or in the refrigerator). ENJOY.

Frequently Asked Questions

Can I replace the coconut for something else in 7 layer bars?

Absolutely. Swap out the coconut for 1/2 cup of quick cook oats! You’ll love the flavor and texture!

Can 7 layer bars be made with Peanut Butter?

Instead of butterscotch chips, use peanut butter morsels. Swap out the pecans for mini Reese’s Peanut butter cups (or Reese’s Pieces). SO GOOD.

Can I use wax paper instead of parchment paper?

NO. Please no. It’s not the same. Wax paper works great when making these No Bake Oatmeal Cookies to set them up, but not so great in the oven. Use Parchment paper to line your baking dish!

Seven layer magic bars stacked on a white plate.

More Easy dessert recipes

Yield: 24 bars

Seven Layer Cookie Bars Recipe

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

7 Layer Cookie Bars Recipe topped with coconut, pecans, chocolate and butterscotch. You'll love this easy Magic Bar recipe any time of year!


  • 1 ½ cups graham cracker crumbs (12 full size crackers)
  • ½ cup unsalted butter, melted
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch morsels
  • 1 cup shredded, sweetened coconut
  • ½ cup pecan chips (or chopped pecans)
  • 1 can sweetened condensed milk


  1. Preheat oven to 350 degrees F. Line a 13x9 baking dish with parchment paper. Set aside.
  2. Process graham crackers using a food processor to make fine crumbs. Add in melted butter. Mix with a fork until crumbly.
  3. Press crumbs into the bottom of prepared baking pan.
  4. Top crust with chocolate chips, butterscotch morsels, coconut, and pecans. Pour sweetened condensed milk over the top.
  5. Bake for 25-30 minutes until golden brown. Remove from oven and cool completely.
  6. Store in airtight container at room temperature or refrigerator (MY CHOICE).

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 171Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 81mgCarbohydrates: 21gFiber: 1gSugar: 15gProtein: 1g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

The Best Seven Layer Cookie Bars recipe is topped with chocolate, butterscotch, coconut, and pecans. You’ll love this decadent dessert!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on January 13, 2021

Comments & Reviews

  1. Hi. I made the recipe for the seven layer bars and they were really good. How can I make them a little gooeyer? Add more condensed milk, shorten bake time, reduce temp?

    Also, who made the great music for the video of making the bars?

  2. thanks Jenni. I also like more crackers and butter just like cheesecake crust except for the sugar mixed in with the crackers

  3. I was told to pour milk over graham crakers and had to read it twice because I remembered pouty it after all was in then read directions afterwards and it was different. It termed out all runny what a waste!

  4. I love this recipe! I have tried a couple of different crust variations and what works best for me is 2 cups of graham cracker crumbs and 3/4 cups of melted butter. I also use a slightly smaller pan to make them taller. Definitely one of my favorite recipes!

  5. Just wondering about the condensed milk, the can is now 14oz and not 15oz. Does this need to be compensated?

      1. This is the recipe that I remember from the 60’s with the condensed milk poured over everything. I have a question tho…in the picture of the ingredients is the condensed milk pic actually a pic of the nuts? Getting ready to make these. I’ll let you know how they turn out. Oh, I do sub PB chips for the Butterscotch chips.

  6. These are even more amazing when the coconut and pecans are toasted. Thanks for the yummy recipe, I LOVE the fact it includes butterscotch chips mmmmm!

  7. These turn out much better if you double the crust….and put the condensed milk on BEFORE the coconut.
    I made theses EXACTLY from the directions and am not pleased with the presentation at all.

    But the parchment paper suggestion makes this a super easy clean up and you can cut the bars easier.

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