★★★★★

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.

Yes!

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!

Ingredients

  • 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

Instructions

  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:

Yield:

24

Serving Size:

1

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!

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. Received a church cookbook when I got married in 1977 with a note in the book that my new husband loved these bars. Have been making them ever since, with variations depending on who I’m making them for – some people don’t care for coconut, or someone can’t have nuts, etc. I always put them straight in the pan, but I liked following the parchment paper step, and used the binder clips to keep the paper straight and in the pan – will never go back to making them without it!

  2. I too only count 6 layers in the recipe as I also consider butter to be a part of the graham cracker crust. I make up for the “missing” layer by adding White Chocolate chips. Like another poster, I prefer Walnuts over Pecans. Especially, if you modify the order of the layers to allow the walnuts and coconut to get toasted. Here are my modifications: after the graham cracker crust is formed, sprinkle a pinch or two of coarse sea salt on top of it and pat down. This will add a bit a saltiness to the sweetness and enhance the flavor . Then after sprinkling the layers of Semi sweet chocolate chips, butterscotch chips and White chocolate chips ( my seventh layer) , pour the sweetened condensed milk. Now the coconut and the chopped walnuts are sprinkled on top and press them into the sweetened condensed milk. This allows the coconut and the walnuts to get toasted during the baking process. The toasting of the coconut and the walnuts adds another dimension to the flavor experience. Enjoy

  3. I made this the other day, and we could not keep our hands off it. The dish was empty in record time. It was a huge hit with my husband. Will definitely make it again and hide half of it. Next time I am going to add cran-raisins also. Thank you so much.

    1. Same! I’m furious. I just made two batches with foil and can’t get them unstuck. What a waste of time. I’m furious.

        1. I’ve been making these for about 50 years — yup! started with friends in college — and we never lined the pan with anything other than the graham cracker crumbs we pressed into the butter. And, we always made the cookies thicker, i.e. in either an 8×8 inch or 9×9 inch pan. We agree that it’s great to make even more layers, like adding white chocolate chips, as well. And, since my daughter’s become a vegan, we’ve melted vegan “butter” in the pan, made sure the chips aren’t milk chocolate and poured condensed coconut milk over the concoction before putting it in the oven. Tasted just as great.

    2. Line the pan with parchment paper and not foil. I learned that the hard way too. Welcome to the club.,.

  4. I have always used crushed cornflake crumbs instead of the graham cracker crumbs. We like them a lot better and not as sweet.

    1. That sounds good too. I’m going to try half and half since I don’t have enough graham crackers. I’ll post how they turned out this way

  5. I had no sweetened condensed milk… But I did have la lechera, which is just dulce de leche… I believe.. I swear it turned out miraculously… I legit cried… So good..

    1. I have made this so many times, with many variations, this is just a great recipe. This recipe is very forgiving, I have tried combinations of different chips including dark, white, Heath. My favorite is the combination of dark, butterscotch, semi-sweet and white with cashews and flaked salt sprinkled on top. Soooo good!

      Thanks for the great recipe!!

  6. Am I missing a ingredient layer? I’m only counting 6, as the graham crackers and butter get mixed together and are one layer?

    1. I think the very, VERY original recipe just had you melt the butter in the pan, add the graham cracker crumbs…so that’s your 7th layer. A cup of everything (i only use 1 c graham crakers. I used to beg my mom for these. Fond memories.

    2. That’s probably because the “new” version of this Eagle Brand Magic Cookie Bar states to put your graham crumbs in the pan, then to pour the melted butter on top of them, not pre mixed. It actually worked beautifully, hence the 7 layers I believe.

      I also wanted to tell everyone, if you have chocolate cookie crumbs instead of the Honey cookie crumbs, it is just as delicious, actually they are even better to use. The last 9×13 one that I made, I used half the crust with the chocolate crumbs and half with Graham cracker crumbs. Everyone raved about the chocolate crust.

  7. yummy and easy. Didn’t have a couple of things (still quarantined here in New England. Left out coconut and butterscotch chips but it’s good

  8. There is not enough graham crackers to make an adequate crust for a 9×13 pan. Try using 2 cups of crushed graham crackers with better success.

    1. I just now made these they are in the oven as I speak and I agree not enough graham cracker crust to cover the pan

      1. I did the same today and was disappointed. I made it in a 9X9 since that was all the graham crackers I had and then just did half of the additional toppings. Now just stuck with a 1/2 can of condensed milk, so I may make another batch soon with a pretzel crust.

        1. Pretzel is what I want… 2cups & ??? Butter? Using peanut butter & dark choc…gonna be great.

    2. Wonderful!!! I haven’t had these for years and was thrilled to find this recipe!!! Delicious!!!

  9. I first discovered magic bars at my college dining hall! Thank you for this delicious recipe. I used aluminum foil and it stuck to the bars a bit, so next time I’ll spray the foil too.

    1. I’ve only ever used foil on this recipe since I don’t buy parchment paper. I just generously spray the foil with Pam and have had no issues!

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