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7 Layer bars, aka magic cookie bars and hello dolly bars, are thick and chunky cookie bars layered with chocolate chips, butterscotch chips, coconut, and walnuts sitting on top of a buttery graham cracker crust. Sweetened condensed milk is poured overtop which is what gives it added sweetness, chewiness, and what holds the bars together.
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In my family, these sweet, chunky cookie bars have made an appearance every Christmas for as far back as I can remember. My mother always made batches for her Christmas cookie exchanges and for our own holiday celebrations. If Santa was lucky we would save one or two bars for him as well!
Even though grandma’s 7 layer bars are big deal around here during the holidays, they’re perfect for any celebration or any time of year. They freeze well, too!
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The best part is how easy the bars are to make. With just 5 minutes of prep, this seven layer bars recipe yields 24 bars- a perfect amount for feeding a crowd or adding to a dessert tray along with brownie cookie bars, peanut butter chocolate chip bars, and funfetti cookie bars.
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Trust me, give my mom’s famous seven-layer bars recipe a try. You’ll love the decadent flavors, chewy chunky textures, and how easy they are to make!
Why you’ll love this recipe
- The entire batch is ready in 30 minutes.
- You can customize the ingredients to suit your taste preferences.
- Easy to transport treat; perfect for bringing to bake sales, holiday parties, and potlucks.
Ingredients for 7-Layer Bars
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
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- Unsalted butter – You’ll need to melt it before you begin. This is what holds the graham crust together. However, if salted butter is what you have, you can use it.
- Graham cracker crumbs – Crush a sleeve of graham crackers into fine crumbs using a food processor or pick up a store-bought box.
- Coconut flakes – Shredded coconut, which is a bit smaller than the flakes can also be used. You can use either sweetened or unsweetened coconut.
- Chocolate chips – The combination of semi-sweet chocolate chips and butterscotch chips is brilliant!
- Sweetened condensed milk – I recommend Eagle brand sweetened condensed milk as I find it gives the best result. Don’t confuse this with evaporated milk that isn’t sweet. It’s not the same!
- Chopped walnuts – Chop them yourself or buy a bag of chopped walnuts. If you prefer bigger pieces of nuts, go for the walnut pieces, it’ll give you a variety of sizes.
How to Make This 7 Layer Bars Recipe
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Make the crust. Combine the crumbs and melted butter in a bowl and mix with a fork. You can also do this with the food processor. Transfer the wet sand-like crumbs to the bottom of a prepared 9×13-inch pan. Use an offset or rubber spatula to spread it into an even layer. Use your hands to press down if needed.
Step 2: Add toppings. Sprinkle the coconut evenly across the top. Then, the chocolate chips, butterscotch chips, and walnuts.
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Step 3: Pour condensed milk. Drizzle the can of sweetened condensed milk over the top, as evenly as possible.
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Step 4: Bake for 22-28 minutes. Bake in a preheated 350-degree oven until the edges are lightly golden brown, the condensed milk has soaked into the bars, and the coconut is nice and toasty.
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Step 5: Cool, slice, and enjoy. Allow the bars to fully cool in the pan for at least 3 hours before removing and slicing.
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Pro Tip:
I recommend using a metal baking pan. It conducts heat well but also more slowly than a glass dish. Plus, the sharp edges of a metal dish make for clean edges!
If you do use a glass baking dish reduce the temperature to 325 F.
Storage
Keep the bars stored in an airtight container at room temperature for up to 5 days. They can be kept in the fridge for up to 1 week if you prefer them cold and slightly hard. Separate the stacked bars with parchment paper so they don’t stick together.
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Can magic cookie bars be frozen?
Keep these dessert bars in the freezer for up to 2 months. Thaw them at room temperature before biting into them!
Tips for the Best 7-Layer Magic Bars
- For clean edges, refrigerate the bars for an hour or so before cutting. You also want to use a sharp knife and wipe the blade clean in between each slice.
- Easy removal. Line the pan with parchment paper. It’s helpful to leave some hanging out of the pan so you can use the edges to lift the bars out and transfer them to a cutting board when ready.
- If you eliminate something, either the nuts or coconut or some of the chocolate chips, replace it with more of something else!
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Additions and variations
- Swap the nuts. Slivered almonds, peanuts, or chopped pecans can be used instead of walnuts.
- Different chips. Try swapping some of the chips for peanut butter chips, dark chocolate chips, milk chocolate chips, caramel bits, or white chocolate chips.
- A different crust. Instead of a buttery graham cracker crust, use crushed Oreos or golden Oreos for a delicious Oreo crust. Or shortbread for a shortbread crust or pretzels for a pretzel crust.
- Nut-free. Skip the nuts altogether to make these without nuts.
Recipe7 Layer Bars
Prep: 5minutes mins
Cook: 25minutes mins
Total: 30minutes mins
Aka magic cookie bars or hello dolly bars, these thick, chewy bars combine chocolate chips, butterscotch chips, coconut, and walnuts on top of a buttery graham cracker crust for the ultimate cookie bar.
- ▢½ cup unsalted butter melted
- ▢1 ½ cups graham cracker crumbs
- ▢1 cup coconut flakes or shredded coconut
- ▢1 ½ cups semi-sweet chocolate chips
- ▢1 cup butterscotch chips
- ▢14 ounce sweetened condensed milk
- ▢1 cup chopped walnuts
Instructions
- Preheat oven to 350℉. Line a 9×13 baking pan with parchment paper or coat with non-stick spray and set aside.
- Use a fork to combine melted butter and graham cracker crumbs. Press firmly into an even layer in the bottom of the pan (an offset spatula is helpful).
- Top with the coconut, chocolate chips, butterscotch chips, and walnuts. Drizzle sweetened condensed milk over the top as evenly as possible.
- Bake for 22-28 mins, or until edges are lightly golden brown.
- Allow the bars to cool fully in the pan before removing and slicing (at least 3 hours).
Notes
- I use and recommend Eagle brand sweetened condensed milk.
- You can crush graham crackers in a food processor to make fine crumbs or buy a box of pre-crushed graham cracker crumbs.
- Either salted butter or unsalted butter can be used.
- For best results use a metal baking pan. However, if you do use a glass pan you will need to reduce the temperature to 325℉.
- For really clean cuts refrigerate the bars for an hour or so before slicing.
- Store bars in an airtight container at room temperature for up to 5 days, in the fridge for up to a week, or in the freezer for up to 2 months. Separate layers with a sheet of parchment.
