Introduction

7-Layer Bars, also known as Magic Cookie Bars, are a simple and decadent dessert featuring layers of chocolate, butterscotch, nuts, coconut, and sweetened condensed milk on a buttery graham cracker crust. They’re quick to prepare and always a hit at gatherings or just for a sweet treat at home.

A close-up view of three 7-layer cookie bars stacked on a white plate, placed on a white marbled surface. Each bar shows seven layers: a bottom golden-brown cookie crust, followed by a dark chocolate chip layer, then a creamy light tan layer, a white layer with soft texture, another layer with chocolate chips, a gooey caramel-like layer sprinkled with chopped nuts, and a crumbly golden topping mixed with chocolate chunks. The bars look thick and moist with a mix of smooth and crunchy textures, with pieces of chocolate chips embedded throughout the layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs (store-bought or homemade by pulsing 10 graham crackers in a food processor)
10 tablespoons salted butter, melted
1 cup semi-sweet chocolate chips
½ cup white chocolate chips
½ cup butterscotch chips
½ cup chopped pecans
1 (14-ounce) can sweetened condensed milk
1 cup sweetened shredded coconut

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment with cooking spray and set aside.
Step 2: In a medium-sized bowl, combine the graham cracker crumbs and melted butter. Stir with a fork until well mixed.
Step 3: Press the graham cracker mixture firmly into the prepared pan to form an even layer. Use a fork or the back of a measuring cup to help create a smooth, compact base.
Step 4: Evenly sprinkle the semi-sweet chocolate chips, white chocolate chips, butterscotch chips, and chopped pecans over the crust.
Step 5: Pour the sweetened condensed milk evenly over the chocolate chip mixture, covering as much of the surface as possible.
Step 6: Sprinkle the shredded coconut in an even layer over the condensed milk.
Step 7: Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and slightly caramelized.
Step 8: Allow the bars to cool completely in the pan before slicing into squares with a sharp knife. Serve and enjoy!

Tips & Variations

Use a sharp knife and wipe it clean between cuts to get neat, defined layers.
Don’t skip the parchment paper—it makes removing the bars much easier and keeps the layers intact.
Check for doneness by looking for golden brown edges and caramelized coconut on top.
Swap pecans for walnuts, almonds, or hazelnuts, or omit nuts entirely for a nut-free version.
Try milk chocolate, dark chocolate, or peanut butter chips for different flavor twists.
Substitute graham crackers with crushed digestive biscuits, Oreos, or gingersnaps for a unique base.
Use gluten-free graham crackers to make this dessert gluten-free.

Storage

Store 7-layer bars in an airtight container at room temperature for up to 5 days. They can also be refrigerated for up to a week. For best results when reheating, allow them to come to room temperature or warm slightly in the microwave. These bars also freeze well when individually wrapped and stored in a freezer-safe container for up to 3 months; thaw at room temperature before serving.

How to Serve

The image shows a stack of three 7-layer cookie bars on a white marbled surface, each bar made of multiple distinct layers. From bottom to top, there is a golden brown crumbly crust layer, followed by a dark dense layer with small chocolate chips scattered within, then a creamy pale yellow custard-like layer, topped with a mix of white marshmallow pieces and large dark chocolate chunks embedded throughout, finished with a crumbly light brown topping that looks slightly crunchy. The bars are cut into neat squares, showing these seven layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes! These bars can be made 1–2 days in advance and stored in an airtight container at room temperature or in the fridge.

How do I store 7-layer bars?

Keep them in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week to extend freshness.