Make these easy bar cookies, also known as Seven Layer Bars, using sweetened condensed milk for a rich, chewy, crowd-pleasing dessert perfect for holidays or any gathering.
Author:felixhayes
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:24 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 (14 ounce) can sweetened condensed milk
1 cup semi-sweet chocolate chips
1 cup flaked coconut
1 cup chopped pecans or walnuts
1/2 cup butterscotch chips (optional, for extra flavor)
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, combine the graham cracker crumbs and melted butter. Press this mixture firmly and evenly into the bottom of the prepared baking pan to form the crust.
Sprinkle the chocolate chips evenly over the graham cracker crust.
Next, sprinkle the flaked coconut over the chocolate chips.
Sprinkle the chopped nuts over the coconut layer. If using, sprinkle the butterscotch chips over the nuts.
Slowly pour the entire can of sweetened condensed milk evenly over all the layers. This binds the bars together.
Bake for 25 to 30 minutes, or until the edges are lightly golden brown and the condensed milk is bubbly.
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack. Cooling is important for clean cutting.
Once fully cooled, use the parchment paper overhang to lift the bars from the pan. Cut into squares.
Notes
For the best gooey texture, do not overbake. Watch for the edges to set, not the center.
You can substitute graham cracker crumbs with crushed vanilla wafers for a different crust flavor.
If you want a richer, more nostalgic flavor, use Eagle Brand sweetened condensed milk.
Chill the bars for at least two hours before slicing for the cleanest cuts.