Don’t let the words “seven layers” scare you away from the easiest most delicious dessert of your life! Other than melting some butter, these are a “dump & go” method and could not be more simple or incredible. If you love chewy gooey texture, a little coconut, s’mores vibes, butterscotch, and chocolate… you’re in for a dang TREAT.
The seven layers:
- graham cracker crust
- chocolate chips
- butterscotch chips
- white chocolate chips (or layer extra of another flavor if you prefer – this makes it a true “seven layer” but sometimes I skip and they’re just as good!)
- shredded coconut
- chopped pecans
- sweetened condensed milk
They are easily made gluten free if you simply swap the graham crackers for gluten free ones. I love the Pamela’s brand or the ones made by Simple Mills.
You can grab whichever brand of chocolate chips you like – I usually go for ones with the simplest cleanest ingredients and an organic sweetened condensed milk with just two ingredients. Which basically makes these bars a health food! 😆
These bars are truly the most decadent treat and a true nostalgic Christmas favorite for me. My mama makes them best, but these are second place! Cannot wait for y’all to try. ✨ Let me know if you do!
Seven Layer Bars | Easy, Gluten Free Option
Ingredients
- 2 cups crushed graham cracker crumbs
- 1/2 cup butter (1 stick)
- 1 cup chocolate chips dark or semi-sweet
- 1 cup butterscotch chips
- 1 cup white chocolate chips optional – or use more of your favorite chips
- 1 cup shredded coconut
- 1/2 cup chopped pecans
- 1 (14 ounce) can sweetened condensed milk
Instructions
- Preheat the oven to 350ºF. Line a 9 x 13" baking pan with parchment paper and set aside.
- Melt the butter in a small saucepan then stir in the graham cracker crumbs (you can use a food processor or blender to make the crumbs or crush in a bag with a rolling pin).Use your fingers to press the graham cracker crust mixture evenly into the bottom of the lined baking dish.
- Sprinkle the chocolate chips in a single layer, then the butterscotch chips, then the white chocolate chips. Add the shredded coconut for the fifth layer. Sprinkle with chopped pecans.
- Pour the can of sweetened condensed milk over the top for the final step. Use a butter knife or the back of a spoon to gently smooth it out in an even layer over top of the whole dish.
- Transfer the dish to the oven and bake for 25 to 30 minutes or until the top is light golden brown all over and the cener is "set" (doesn't jiggle too much when you shake the pan).
- Allow the bars to cool completely and even transfer to the fridge to firm up if you can before slicing into 24 squares and serving. Once sliced, you can store these at room temperature for up to one week or in the fridge for up to two weeks. ENJOY!
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