7 Layer Cookies Recipe

Introduction

These classic 7 Layer Cookies are a delicious and easy-to-make treat perfect for any occasion. Featuring layers of crunchy graham cracker crust, sweetened condensed milk, chocolate chips, butterscotch chips, coconut, and nuts, they offer a delightful combination of textures and flavors.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter (melted)
• 14 oz sweetened condensed milk
• 1 cup butterscotch chips
• 1 cup semi-sweet chocolate chips
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts (pecans recommended)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Lightly spray a 13 x 9-inch baking pan with no-stick cooking spray.
2. Step 2: In a bowl, mix the graham cracker crumbs with the melted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
3. Step 3: Pour the sweetened condensed milk evenly over the crust. Then layer the butterscotch chips, semi-sweet chocolate chips, flaked coconut, and chopped nuts evenly on top, following that order. Press down gently with a fork to compact the layers.
4. Step 4: Bake for 20 to 25 minutes, or until the top is lightly browned. While still warm, loosen the edges from the pan, then allow to cool completely on a wire rack.
5. Step 5: For cleanly cut bars, line the baking pan with foil before adding the crust and ingredients. Extend the foil over the edges and lightly coat it with no-stick spray. After baking and cooling, lift the bars out using the foil and cut with a sharp knife.

Tips & Variations

• Substitute walnuts or almonds for pecans to change up the nutty flavor.
• Use sweetened shredded coconut instead of flaked coconut for a different texture.
• Press the layers firmly to help the bars hold together better after baking.
• Add a pinch of salt to the crust mixture to balance the sweetness.
• For a chewier texture, slightly underbake by a few minutes.

Storage

Store the cooled cookie bars in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. To reheat, allow the bars to come to room temperature or warm them briefly in the microwave for about 10 seconds to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular shredded coconut instead of flaked coconut?

Yes, regular shredded coconut works well, though the texture will be finer and slightly chewier compared to flaked coconut.

Can these cookie bars be frozen?

Absolutely. Wrap the cooled bars tightly in plastic wrap and place in a freezer-safe container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

7 Layer Cookies Recipe

Print Recipe

★★★★★

4.9 from 72 reviews

Deliciously rich and chewy 7 Layer Cookies that combine a buttery graham cracker crust with layers of butterscotch, chocolate chips, coconut, and nuts, all held together with sweetened condensed milk. Perfectly baked until golden, these bars offer a satisfying blend of textures and flavors in every bite.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 24 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted

Filling & Toppings

• 14 oz sweetened condensed milk
• 1 cup butterscotch chips
• 1 cup semi-sweet chocolate chips
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts (preferably pecans)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a 13 x 9-inch baking pan with non-stick cooking spray to prepare it for baking.
2. Prepare Crust: Combine the graham cracker crumbs and melted butter in a bowl until the mixture is evenly moistened. Press this crumb mixture firmly and evenly into the bottom of the prepared pan to form the crust layer.
3. Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the crust layer, ensuring full coverage.
4. Layer Toppings: Evenly layer the butterscotch chips, semi-sweet chocolate chips, flaked coconut, and chopped nuts on top of the condensed milk in the given order. Press down firmly using a fork to compact all layers together.
5. Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the bars are lightly browned on top.
6. Cool and Loosen: Once baked, remove the pan from the oven. While still warm, loosen the edges of the bars from the sides of the pan and then let them cool completely on a wire rack.
7. Slice and Serve: For perfect bar shapes, it is recommended to line the pan with foil before baking, extending the foil over the edges and spraying it with cooking spray. After cooling, lift the bars out using the foil edges and cut with a sharp knife.

Notes

• Lining the baking pan with foil before adding ingredients makes it easier to remove the bars for slicing and serving.
• You can substitute pecans with walnuts or almonds depending on your preference.
• Pressing the layers firmly ensures that the bars hold together well after baking.
• Allow bars to cool completely before slicing to achieve clean cuts.
• Store leftover bars in an airtight container at room temperature for up to 5 days.

Keywords: 7 layer cookies, seven layer bars, seven layer cookie bars, butterscotch cookies, layered dessert bars, easy dessert recipes