7 Layer Bars are that nostalgic treat you probably remember from bake sales, potlucks, or grandma’s kitchen. We’re talking gooey chocolate, sweetened coconut, butterscotch, crunchy nuts, toffee bits, and that thick buttery graham cracker crust holding it all together. No mixing bowls required—just sprinkle and bake!

Make it a spread of dessert bars with rice Krispie treats and brownies.

Why Our Recipe

  • Stacks up 7 of your favorite sweet and nutty flavors in every single bite.
  • Starts with a thick, buttery graham cracker crust you can really sink into.
  • No mixing bowl required and bakes up in just 20 minutes—easy dessert win!
Looking straight on at a hand holding a 7 layer bar.

These bars are one of those desserts you can throw together fast but still feel proud when you serve them. They’re great for parties, lunchbox treats, or a late-night kitchen snack when the craving hits. Plus, the sweetened condensed milk pulls everything together into chewy, golden perfection. Let’s be honest, who doesn’t love sweetened condensed milk? Just be careful licking from the can. Stick to the spoon.

Ingredients Notes

Overhead view of a clean counter with measured out graham crackers, coconut, butter, chocolate chips, sweetened condensed milk, pecans, toffee chips, and peanut butter chips.
  • Salted Butter: You’re melting this right in the baking dish. No extra bowls, no extra dishes. Salted butter helps balance all the sweetness going on here.
  • Graham Crackers: About two sleeves of whole crackers will give you 2 cups of crumbs. Crushing them is oddly satisfying. A food processor or zip-top bag and a rolling pin both work great.
  • Semi-Sweet Chocolate Chips: A classic pick that keeps things from getting too sweet. Want to go milk chocolate? Totally fine.
  • Butterscotch Morsels: These little guys bring that deep, buttery-sweet flavor.
  • Heath Toffee Bits: You can usually find these in the baking aisle near the chocolate chips. They add the perfect chewy-crunchy layer. No Heath bits? Chop up a toffee candy bar in a pinch.
  • Chopped Pecans or Walnuts: Use whichever nut you like best (or whatever’s already in your pantry). Walnuts are a little softer, pecans bring more crunch. You do you.
  • Sweetened Coconut Flakes: These are the kind found in the baking aisle. You want the sweet, sticky kind that toasts up golden and delicious, but unsweetened can also work if that’s all you have.
  • Sweetened Condensed Milk: The magical ingredient that ties it all together.

Swapping Out Ingredients

One of the best things about 7 Layer Bars is how forgiving they are. You can swap out ingredients like crazy and just use what you have on hand, or what works for you.

When it comes to chocolate chips, use milk, dark, or even white chocolate. Any kind will work, or try a mix if you’re feeling fancy.

If butterscotch isn’t your thing, swap in peanut butter chips, caramel chips, or just add extra chocolate chips instead. No toffee bits? Chop up a toffee candy bar or leave them out entirely.

And if you don’t have graham crackers, crushed digestive biscuits, shortbread cookies, or even vanilla wafers make a great crust. The key is to keep the general ratios the same so your bars still come together and hold their shape.

Nut-Free Version

No nuts? No problem. You can skip the pecans or walnuts entirely or swap them with something like sunflower seeds or crushed pretzels for a little crunch. Just keep the volume the same at about 1 cup and you’re good to go. These bars are still totally delicious without the nuts.

A collage of 9 images showing the process of making and layering all of the ingredients in a 9x13 pan for 7 layer bars.

Getting the Perfect Layers

The key to 7 Layer Bars is, well, layering! Start by pressing your graham cracker crust down firmly so it holds together. Then sprinkle each topping evenly—don’t dump everything in the center or you’ll end up with lopsided bars.

Save the sweetened condensed milk for last and drizzle it slowly across the top, making sure every corner gets a little love. This helps glue everything together into chewy, golden perfection.

Close up view of 7 layer bars piled on top of each other.

Cutting and Serving

Let the bars cool completely before you slice them if you want the perfect slice. We’re talking at least 2 to 3 hours. Trying to cut them early will just give you a sticky mess. Use a sharp knife and wipe it clean between cuts to keep those edges nice and neat. If you’re feeling fancy, line your pan with parchment before baking so you can lift the whole thing out and slice on a cutting board.

Storage Instructions

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.

If you wish to freeze the bars, wrap them individually in plastic wrap and place them in a freezer-safe container. They can be frozen for up to a month.

Eat All the Desserts!

Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.