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Seven Layer Cookie Bars have a buttery graham cracker crust topped off with loads of pecans, chocolate chips, white chocolate chips, butterscotch chips, and toasted coconut. They are 7 layers of magic!
It’s no secret that 7 Layer Bars are easy to make. They are one of those cookies that people have been making for ages and that have several different names.
While I have always called them 7 Layer Bars I know that they also go by the name Magic Bars. I’ve also heard them called Hello Dolly Bars and Eagle Brand Magic Cookie Bars. Whatever you call them they are layers of deliciousness.
- butter (I prefer salted but you can use unsalted)
- Graham crackers (you could even use teddy grahams here)
- pecans (I love using pecans but you can use walnuts or almonds in place of them)
- chocolate chips
- white chocolate chips
- butterscotch chips
- sweetened shredded coconut (make sure you don’t buy the unsweetened version)
- sweetened condensed milk (do not buy the fat free)
So why are they called 7 layer bars when they really don’t have 7 layers? It’s because they have 7 distinct ingredients.
Before making your bars make sure to line your baking pan with parchment paper or foil because these bad boys will stick to the pan. I think using foil makes for neater edges but using parchment paper makes removing the bars easier.
You’ll need to use a 9 x 13 pan to make these bars. I prefer to use a metal pan because I find it’s easier to get the bars out of it and I love my cake pan from Anolon.
The bottom layer is made from graham crackers and butter mixed together and pressed into the pan. Then chopped pecans are sprinkled over top of the crust.
Can i use a different type of nut?
Yes! You can use just about any type of nut you’d like but I’ve found pecans, walnuts, and almonds work the best in this recipe.
Next you’ll top the bars with chocolate chips, white chocolate chips, and butterscotch chips. I know that sounds like a lot of flavored chips but each one adds a different flavor profile.
Can I use different types of chips?
You can use any combination of three flavors of chips in these bars. The ones I have listed are just the classic ones. Other flavors of chips that would be good in these bars would be peanut butter chips, cinnamon chips, cream cheese chips, or dark chocolate chips.
After the chips you will need to layer the bars with toasted coconut. To toast the coconut place it in a skillet over medium heat and mix frequently until it becomes fragrant and begins to brown. Remove from the heat.
can I toast coconut in my air fryer?
Yes! Place foil in the bottom of the air fryer and place the coconut in a single layer. Bake at 350 degrees checking and stirring every 30 seconds or so. I don’t preheat the air fryer for this. It takes 3-4 minutes for a nice golden brown toasted coconut.
After the bars are in the pan the sweetened condensed milk is poured over top of everything. This bakes into the ingredients and creates the actual cookie bar.
The bars bake until they look set and the top browns. Once it comes out of the oven it needs to cool completely on a wire rack before cutting into it.
More Cookie Bar Recipes:
- Funfetti Cake Batter Cookie Bars
- Sugar Cookie Bars
- Oatmeal Cookie Pear Bars
- Chocolate Chip Banana Bars
- Oatmeal Apricot Cherry Bars
Once the cookies have cooled use the parchment or foil to lift the bars out of the pan. Slice them into 18 bars and carefully remove from the foil or parchment.
Store any remaining bars in an air tight container on the counter. If you want the bars firmer you can also store them in the refrigerator for up to 10 days.
These cookie bars are incredibly decadent. They have so many different flavors rolled into one. It’s like a candy bar and cookie all in one. The Magic Bars are one of my most requested bars and after you make them you’ll see why!
If you’ve tried my 7 Layer Cookie Bars or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 c. sweetened flaked coconut
- 12 sheets (4 crackers per sheet) of graham crackers
- 6 Tablespoons butter
- 1 c. chopped nuts (I like almonds, but most prefer walnuts)
- 1 c. chocolate chips
- 1 c. white chocolate chips
- 1/2 c. butterscotch chips
- 1 (14 oz) can fat free sweetened condensed milk
- Preheat the oven to 350 degrees. Line a 9 x 13 baking dish with foil or parchment paper.
- In a small skillet toast the coconut over medium heat until is is golden brown. Remove from heat.
- Put the graham cracker sheets in a large zip top bag. Use a rolling pin or a hammer and crush the
graham crackers into crumbs.
- Melt the butter in a saucepan or a microwaveable bowl. Pour into the prepared pan and mix with graham cracker crumbs. Push into the bottom of the pan forming a crust.
- Sprinkle the crust with nuts, chocolate chips, white chocolate chips, butterscotch chips, and toasted
coconut. Pour the sweetened condensed milk evenly over the entire pan.
- Bake for 25-28 minutes or until the top is golden brown. Remove from the oven and place on a wire rack to cool.
- Remove the bars from the pan using the foil (or simply cut in the pan). Cut into 18 bars.
Recipe adapted from Annies Eats
Crazy for Coconut!
- 7 Layer Cookie Bars from Hezzi-D’s Recipe Box
- Curry Coconut Shrimp Tacos from A Kitchen Hoor’s Adventures
- Dream Bars from Art of Natural Living
- Fifteens from That Recipe
- Pol Sambol from Magical Ingredients