Classic Seven-Layer Bars

I brought in a batch of classic, gooey, super sweet seven layer bars. I considered going all fancy/homemade with these – you know, homemade cookie crust, a caramel drizzle, etc. – but in the end, what I really wanted was just the classic version, over-processed store bought ingredients and all.

A New Job // Classic Seven-Layer Bars

A New Job // Classic Seven-Layer Bars

A New Job // Classic Seven-Layer Bars

A New Job // Classic Seven-Layer Bars

Classic Seven-Layer Bars

Makes 18-24 bars.

  • 1 package of  graham crackers (8 or 9 whole crackers)
  • 1 stick butter (8 TBS) melted
  • 1 1/2 c. whole pecans, coarsely chopped
  • 1 c. semisweet chocolate chips
  • 3/4 c. white chocolate chips
  • 1/2 c. butterscotch chips
  • 1 c. sweetened coconut flakes
  • 1 (14 oz.) can sweetened condensed milk
  1. Preheat the oven to 350°F. Line a 9×13 inch baking pan with tinfoil so that the foil hangs slightly over the sides. Place graham crackers in a blender and pulse several times until crackers are finely ground. Pour into a bowl and add the melted butter, stirring to fully coat the crumbs with the butter. Spread the buttered crumbs into the bottom of the lined pan, pressing to create a thin and even layer.
  2. In order, sprinkle the chopped pecans, chocolate chips, white chocolate chips, butterscotch chips and coconut flakes evenly over the graham cracker crust. Spoon or pour the can of sweetened condensed milk evenly over the surface of the entire pan. Place in the preheated oven and bake until the top is golden brown, about 25-30 minutes. Cool in the pan on a wire rack for about two hours. Cover and store in the fridge.

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