The Easiest 7 Layer Bars (One Bowl, 10 Minutes Prep!)

Is there any dessert more iconic, more reliably delicious, or more joyfully simple than the classic 7 Layer Bars? I think not. Imagine a crumbly graham cracker crust, layered with rich chocolate and butterscotch, piled high with coconut and nuts, all bound together by a river of sweet, gooey condensed milk. The best part?

These legendary bars require just one bowl, absolutely no mixer, and a mere 10 minutes of hands-on prep. They are the ultimate “emergency dessert” for potlucks, bake sales, or when you need a dose of pure, uncomplicated sweetness. Let’s make magic.

WHY THESE 7 LAYER BARS WILL BE YOUR NEW GO-TO

You will fall in love with this 7 Layer Bars recipe for a multitude of reasons.

• First and foremost, the simplicity is utterly foolproof. There’s no creaming, no delicate techniques, just layering.
• Furthermore, they are the ultimate make-ahead dessert; they actually get better as they sit, making them perfect for planning.
• Moreover, the texture contrast is phenomenal: crisp crust, chewy coconut, crunchy nuts, and melty chocolate chips in every bite.
• Finally, they are endlessly customizable based on what you have in your pantry.

Print

YOUR 7 LAYER BARS SHOPPING LIST (NO MIXER NEEDED!)

The beauty of 7 Layer Bars is in their iconic, pantry-friendly layers. Here’s what you’ll need:

• 1/2 cup (1 stick) Unsalted Butter, melted: This forms the base of your crust and adds rich flavor.
• 1 1/2 cups Graham Cracker Crumbs: About 10-12 full sheets, crushed. You can use pre-crushed to save even more time.
• 1 cup (6 oz) Semi-Sweet Chocolate Chips: The classic chocolate layer.
• 1 cup (6 oz) Butterscotch Chips: The non-negotiable, nostalgic flavor that defines a true 7 Layer Bar.
• 1 cup Sweetened Shredded Coconut: This gets perfectly toasted in the oven.
• 1 cup Chopped Walnuts or Pecans: For essential crunch. Feel free to omit for nut-free bars.
• 1 can (14 oz) Sweetened Condensed Milk: This is the “glue” that seeps through every layer, creating the signature chewy, caramelized goodness.

THE ONE-BOWL, 10-MINUTE ASSEMBLY METHOD

If you can layer ingredients, you can make perfect 7 Layer Bars. Here’s how:

1. PREP & PREHEAT

Preheat your oven to 350°F (175°C). Take your 9×13 inch baking pan and do not grease it. The butter in the crust will prevent sticking.

2. CREATE THE CRUST (IN THE PAN!)

Pour the melted butter directly into the bottom of your 9×13 pan. Sprinkle the graham cracker crumbs evenly over the butter. Use the bottom of a measuring cup or your fingers to press the crumbs firmly into an even, compact layer. This solid base is crucial!

3. BEGIN THE MAGICAL LAYERING

Now, simply sprinkle each ingredient in even, successive layers over the crust. The order is key:

1. Semi-sweet chocolate chips
2. Butterscotch chips
3. Shredded coconut
4. Chopped nuts

4. THE FINAL, GOOEY STEP

Slowly and evenly drizzle the entire can of sweetened condensed milk over the top. Try to cover as much surface area as possible this is what binds your 7 Layer Bars together.

5. BAKE TO PERFECTION

Bake for 25-30 minutes, or until the edges are a deep golden brown and the coconut is lightly toasted. The center may still look a bit soft; it will set as it cools.

6. THE HARDEST PART: COOLING

Let the pan cool completely on a wire rack. For the cleanest cuts, I highly recommend then chilling the pan in the refrigerator for at least 2 hours. This ensures perfectly neat squares.

TIPS & TRICKS FOR THE BEST 7 LAYER BARS EVER

• Press, Press, Press! A firmly packed crust is the foundation of a bar that holds together.
• Customize Freely: Use dark chocolate chips, white chocolate chips, or peanut butter chips. Swap walnuts for pecans, macadamia nuts, or even pretzel pieces.
• For Gooier Bars: Bake for the lower end of the time range (around 25 minutes).
• Clean Cuts: Use a sharp knife, wipe it clean with a hot, damp cloth between each cut for pristine edges.

STORAGE & MAKE-AHEAD MAGIC

Store cooled 7 Layer Bars in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. They also freeze incredibly well for up to 3 months. Layer them between parchment paper in a freezer-safe container. Thaw at room temperature or in the fridge.

TROUBLESHOOTING YOUR 7 LAYER BARS

• My bars are falling apart! This usually means the crust wasn’t pressed firmly enough, or they were cut before being fully chilled.
• The condensed milk didn’t seep through. Try drizzling it in a slow, even zig-zag pattern. Pouring it in one spot makes it pool.
• Can I use unsweetened coconut? You can, but the bars will be less sweet and the texture will be drier.

SERVING SUGGESTIONS

These 7 Layer Bars are rich! Serve small squares with a cold glass of milk, a scoop of vanilla ice cream, or a hot cup of coffee. They are decadence defined.

A NOSTALGIC NOTE FROM MY KITCHEN

This recipe is a direct line to my childhood. My mom always had a pan of these 7 Layer Bars in the fridge for after-school snacks or last-minute guests. Making them now fills my kitchen with the same comforting, buttery, sweet smell. It’s more than a recipe; it’s an edible hug.

FAQS: ALL YOUR 7 LAYER BARS QUESTIONS, ANSWERED