Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Yield: 24 bars
This Seven Layer Cookie Bars recipe is a pretty easy, no-fuss recipe that you can make any time of the year. These bars are made with graham cracker crust topped with coconut, pecans, chocolate, and butterscotch. It is the ultimate dessert. What I like most about this recipe is you can easily swap the ingredients. If you do not like butterscotch, you can use caramel morsels, white chocolate chips, or M&M’s candy instead. You can also bake a big batch and simply cut them into squares. Keep the cookie bars in an airtight container at room temperature. I like these bars chilled so I store them in the fridge. These cookie bars will stay fresh for up to 7 days when refrigerated. You can even freeze these cookie bars. Place them in a freezer-safe Ziplock bag or container and store them in the freezer for up to 3 months. Before serving, thaw them in the fridge or at room temperature overnight.
Ingredients
½ c. unsalted butter, melted
1 ½ c graham cracker crumbs (12 full-size crackers)
1 c. semi-sweet chocolate chips
1 c. shredded, sweetened coconut
1 c. butterscotch morsels
1 can sweeten condensed milk
½ c. pecan chips (or chopped pecans)
How to make Seven Layer Cookie Bars
Step 1: Prepare the oven. Preheat it to 350 degrees. Using the parchment paper, line a 13 x 9-inch baking dish and set it aside.
Step 2: In a food processor, process the graham crackers until fine crumbs. Add the melted butter and mix well using a fork until you have a crumbly mixture.
Step 3: Into the bottom of the prepared baking pan, press the crumbs. On top, add the chocolate chips, butterscotch morsels, coconut, and pecans. Then, pour the sweetened condensed milk on top.
Step 4: Place in the preheated oven and bake for about 25 to 30 minutes or until golden brown. When done, take the cookie bars out and allow them to cool completely. You can keep these in the fridge or store them in an airtight container at room temperature.
Nutrition Facts:
Yield: 24, Serving Size: 1
Amount Per Serving: Calories: 171 | Total Fat: 10g | Saturated Fat: 5g | Trans Fat: 0g | Unsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 81mg | Carbohydrates: 21g | Fiber: 1g | Sugar: 15g | Protein: 1g
Ingredients
- ½ c. unsalted butter, melted
- 1 ½ c graham cracker crumbs (12 full-size crackers)
- 1 c. semi-sweet chocolate chips
- 1 c. shredded, sweetened coconut
- 1 c. butterscotch morsels
- 1 can sweeten condensed milk
- ½ c. pecan chips (or chopped pecans)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. Using the parchment paper, line a 13 x 9-inch baking dish and set it aside.
Step 2: In a food processor, process the graham crackers until fine crumbs. Add the melted butter and mix well using a fork until you have a crumbly mixture.
Step 3: Into the bottom of the prepared baking pan, press the crumbs. On top, add the chocolate chips, butterscotch morsels, coconut, and pecans. Then, pour the sweetened condensed milk on top.
Step 4: Place in the preheated oven and bake for about 25 to 30 minutes or until golden brown. When done, take the cookie bars out and allow them to cool completely. You can keep these in the fridge or store them in an airtight container at room temperature.
