The Best 7 Layer Bars, With a Side of Chaos
Alright, friend: let’s talk about 7 layer bars. Or as my cousin calls them, "those everything-but-the-kitchen-sink bars." I remember the first time making these—somewhere in my teens, borrowing a too-small pan from my neighbor (don’t ask, I still think she wants it back). Anyway, hot tip, these bars have rescued me from last-minute bake sale panic more than I'd like to admit. Kids gobble them up, but grown-ups? They’ll sneak a slice at midnight and act innocent. There’s no judgment in my kitchen. Unless you burn them. That’s on you.
Why You Seriously Need These (Trust Me)
I make this recipe when I’ve got less than an hour and a craving the size of Texas. My family basically hovers while it’s cooling, and there’s always chatter about which layer is the *best*. Sometimes I use what's on hand—because who honestly remembers to get sweetened condensed milk before it runs out? (Running out is a recurring theme in my house, by the way.) Honestly, these bars have ruined me for other desserts. Also, once I tried making them with carob chips instead of chocolate—never again. Just, why mess with perfection?
You’ll Need These Bits and Bobs
- ½ cup (1 stick) melted butter (salted or unsalted; no one's looking—my gran always swore by Land O’Lakes)
- 1 ½ cups graham cracker crumbs (sometimes I smash up digestive biscuits if that’s all I’ve got; they work)
- 1 cup semi-sweet chocolate chips (you can use milk, but I prefer semi—dark if I’m feeling posh)
- 1 cup butterscotch chips (okay, skip these in a pinch and just double the chocolate, kids won’t mind)
- 1 cup sweetened flaked coconut (I’ve snuck in unsweetened, nobody noticed, but it’s chewier, so up to you)
- 1 cup chopped nuts—walnuts or pecans (I use whatever vaguely nut-shaped thing I’ve got, or omit for nut allergies)
- 1 (14oz) can sweetened condensed milk (don’t use evaporated. Trust me. Been there, got the sticky pan to prove it)
Here’s How I Get It Done (More or Less)
- First, heat your oven to 350°F (about 180°C). Grab a 9x13 inch pan and, honestly, if you remember, line it with parchment. If you forget (like I do half the time), just grease the heck out of it.
- Mix the butter with the graham crumbs until it looks like damp sand at the beach. Dump it in the pan and press it down, I just use my hands. No shame. You want it sort of even-ish, but don’t stress.
- Now comes the fun part. Sprinkle the chocolate chips, then the butterscotch chips right on top. Artfully, or just dump. Both work.
- Scatter the coconut over that, then sprinkle the nuts. Sometimes at this stage, I pinch a few chips to "test for quality." Highly recommended.
- Last, pour the sweetened condensed milk evenly over everything. If it globs in one spot, gently scoot it around with a spatula. Don't worry if it looks a bit all over—magic happens in the oven.
- Bake for 25-30 minutes, until edges are golden and the center looks set (ish). The first time, I underbaked them; still tasty but messy. You're aiming for golden corners and a mostly set top.
- Let them cool—and this is agony, but cutting them when warm is a sticky disaster. Walk away. Or put the pan in a fridge if you’re truly impatient, which, most of the time? I am.
Random Things I’ve Learned (Yep, The Hard Way)
- Once, I let them cool outside in winter and a squirrel almost made off with the whole pan. So, you know—keep an eye out.
- If you try to use just one kind of chip, it’s still good, but not *spectacular*. More layers = more applause.
- Truth: you can halve the recipe if you’ve got a smaller gang, but cut the baking time to about 20 minutes.
Mixing Things Up (Some Wins, One Fail)
- Swapped the nuts for chopped pretzels—oddly great salty thing happening.
- Used white chocolate and dried cranberries once; got a bit too sweet, but fun at Christmas.
- Remember that carob experiment? Still not recovered. Don’t recommend—unless you’re being chased by a pack of health nuts (kidding; carob’s fine... I guess).
Basic Kit (But Don’t Sweat It)
- 9x13 inch pan (Absolute winner, but I’ve used two loaf tins in a pinch. They looked funny but tasted fab.)
- Mixing bowl (or, on a lazy day, I’ve just mixed the base in the pan itself)
- Spatula or big spoon (I once used a potato masher. Worked, but would not do again.)
Sneaky Storage Tips (Not That It'll Last)
Lid them up in an airtight box, and they’ll be alright for maybe 3 days at room temp—or pop them in the fridge for a week. But honestly, “a week” is a myth round here; these are gone faster than you can say 'kitchen counter capers.'
Serving—How We Do It (And You Should Too, Maybe)
Cut into generous squares (I don’t do tiny bites; go big or go bake another batch). Sometimes we warm pieces in the microwave for 10 seconds and plop vanilla ice cream on top. My uncle eats his frozen, like a candy bar. Hey, each to their own.
Dodgy Pro Tips (Learned the Hard Way)
- Don’t over-bake. I once did, thinking “a little crispier is nice.” Nope. Ended up like toffee concrete.
- If you don’t line your pan, be patient when prying bars out; or just embrace the crumbly edge bits for yourself.
- Actually, I find letting it cool fully (painful, I know) gives the best slices. Rushing=fudgy mess. Worth the wait? Up to you.
Questions I Actually Get (Or Have Asked Myself)
- Can I make these gluten-free?
- Yep! Just use GF graham crumbs or even crushed Rice Krispies. A mate tried with almond flour once—odd, but not bad.
- Is there a vegan way?
- There are plant-based condensed milks now; swap in non-dairy butter, vegan chips—you’re golden (though texture’s a bit different; still tasty!).
- What if I don’t have butterscotch chips?
- Just double the chocolate chips! Or add peanut butter chips if you find those lying about—makes it extra moreish.
- Can I freeze these?
- Totally. Stack between parchment and stick in a freezer bag. Defrost on the counter; still taste fab, though I think slightly chewier.
That’s basically it. If you somehow manage not to eat them all in one go, you’ve stronger willpower than anyone in my family. Enjoy, and don’t forget to keep the pan squirrel-free!
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup sweetened shredded coconut
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup chopped walnuts or pecans
- 1 (14-ounce) can sweetened condensed milk
- ½ cup white chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
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2In a bowl, mix graham cracker crumbs with melted butter. Press the mixture evenly into the bottom of the prepared pan to form a crust.
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3Sprinkle chocolate chips, butterscotch chips, white chocolate chips, chopped nuts, and shredded coconut evenly over the crust.
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4Pour sweetened condensed milk evenly over all the layers to cover completely.
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5Bake in the preheated oven for 25-30 minutes, until the edges are golden brown and the bars are set.
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6Cool completely in the pan before cutting into bars and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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