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Packed with layers upon layers of your favorite sweets and treats, these easy cookie bars are a must-make dessert. Commonly known as Seven Layer Bars or Magic Bars. While these might be a Christmas cookie staple, I say these are good all year round.
With all of the drool-worthy cookie flavors out there, it can be quite a challenge to decide on what to make. I don’t like making sacrifices when it comes to my cravings for sweets, especially when I can combine them all into a single recipe! These multi-layered cookie bars have truly got it all, so no sacrifices are necessary.
There’s a rich layer of semi-sweet chocolate, a smooth layer of butterscotch, a crunchy layer of chopped nuts, a crispy graham cracker crust and so much more. You can even swap out certain ingredients or add a whole new layer to make your own ideal seven-layer cookies!
These were a Christmas cookie staple in our house, I have been known to just grab one to eat straight from the freezer. I am just weak at the knees when it comes to magic bars. These are also perfect for a cookie exchange because they’re so easy and you can cut them into much smaller pieces.
What You’ll Need
Even though these cookie bars are loaded with seven layers of delight, you only need 8 ingredients to make them. The magic happens when the sweetened condensed milk binds everything together.
- Graham cracker crumbs
- Unsalted butter
- Semi-Sweet chocolate chips: Or your favorite variety
- White chocolate chips
- Butterscotch chips
- Walnuts or Pecans: Chopped
- Sweetened shredded coconut
- Sweetened Condensed Milk: To help everything stick together.
How to Make Seven Layer Bars
These dreamy dessert bars are prepped in mere minutes before they’re cooked, cooled, cut and served. The process is as easy as it gets! I like to save some of the coconut to sprinkle on top so it gets a little toasted.
Heat Oven & Line Pan: Preheat the oven to 350°F. Line the bottom of a 9×13-inch pan with parchment paper.
Grind Graham Crackers: Use a food processor or a blender to grind the graham crackers into a fine crumb.
Make Crust: Combine the graham cracker crumbs with the melted butter and stir together until combined then press the crust into the bottom of the pan.
Add Layers: Top the crust with the all the chips (chocolate, white and butterscotch), the nuts and half of the shredded coconut.
Add Condensed Milk & Remaining Coconut: Pour the sweetened condensed milk over the top of the bars, then sprinkle on the remaining coconut.
Bake: Bake the bars for 25 minutes, or until the top is golden brown. Cool your bars completely before cutting and serving them.
Tips for Success
Before you build and bake your 7-layer bars, check out these tips and tricks to ensure that the process goes smoothly.
- Line the Pan with Extra Parchment Paper: Lining your pan with parchment paper is super important – otherwise, the bars will stick. I like to use a large sheet of parchment paper that extends over both ends of the baking sheet for easy removal. I don’t like to use foil because I find it can stick to the bottom of the bars.
- Let the Bars Cool Completely: You won’t be able to slice the bars cleanly if they’re still warm when you cut into them. You can pop them into the fridge to speed up the cooling process if you’d like.
- Warm Up the Knife if Needed: If the bars are completely cooled and you still have trouble cutting them, try running your knife under hot water and carefully drying it off before each slice. This will help the blade slide through more easily.
Feel free to add anything you’re craving to these versatile cookie bars. Here are some mouthwatering ideas!
- Pretzel Pieces
- Peanut Butter Chips
- Mini Marshmallows
- Chopped Peanuts
- Toffee Bits
- Milk Chocolate Chips
- Mini Peanut Butter Cups
These seven-layer bars should be stored in an airtight container. Unless it’s particularly hot where you live, you can keep them at room temperature, although I like them better when they’re cold! They will last for up to 4 days on the counter and for up to 7 in the fridge.
Yes – frozen seven-layer bars stay good for up to 2 months. Freeze them in an airtight container with parchment paper between layers to prevent sticking. Thaw them out in the fridge or on the counter before enjoying them if you’d like. I actually think they taste amazing straight from the freezer!Print
Packed with layers upon layers of your favorite sweets and treats, these easy cookie bars are a must-make dessert. Commonly known as Seven Layer Bars, I call them seven layers of heaven!
- 2 cups (205g) graham cracker crumbs
- ½ cup (113g) unsalted butter, melted
- 1 cup (224g) semi-sweet chocolate chips
- ½ cup (112g) white chocolate chips
- ½ cup (112g) butterscotch chips
- ½ cup (58g) chopped walnuts or pecans
- ¾ cup (180g) sweetened shredded coconut
- 1 can (14oz) sweetened condensed milk
- Preheat the oven to 350°F. Line the bottom of a 9×13” pan with parchment paper.
- Grind graham cracker sheets into a fine crumb using a food processor or blender. In a medium-sized bowl, combine the graham cracker crumbs with the melted butter and stir until well combined. Press into the bottom of the prepared pan.
- Top crust with both chocolate chips, butterscotch chips, nuts and half the coconut.
- Pour sweetened condensed milk over the top and sprinkle the remaining coconut over top.
- Bake at 350°F for 25 minutes until the top is golden brown. Cool completely before cutting.
- To Store: Keep in an airtight container at room temperature or in the fridge. Bars last for up to 4 days on the counter & up to 7 in the fridge.
- To Freeze: Freeze in an airtight container with parchment paper between layers to prevent sticking. Thaw in the fridge or on the counter before enjoying if desired.
- Standard serving size is 15 bars but you could easily cut these smaller to serve or crowd or for a cookie exchange.
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: cookie bars, 7 layer cookies, magic cookie bars
More Easy Dessert Bars to Try
Need more decadent dessert bars in your life? The recipes below won’t disappoint!