7 Layer Bars
This has to be the easiest 7 layer bar recipe! With their graham cracker crust followed by layers of chewy coconut, chocolate and nuts, they taste like you've spent hours making them. No one will believe you prepared them in minutes and virtually with just one hand. You don't even need a bowl - just sprinkle everything directly into the pan.
Servings: 20 (at least)
Equipment
Ingredients
- ¾ stick butter melted (¾ stick is ⅓ cup or 3.5 ounces)
- 1 cup Graham cracker crumbs (8 to 10 graham cracker sheets. Or use about 10 digestive biscuits.)
- 1 cup shredded coconut other types are fine too e.g. dessicated, coconut flakes
- 1½ cups chocolate chips (can be semi-sweet, milk, dark, butterscotch, or a mixture)
- 1½ cups nuts (unsalted pecans, flaked almonds, peanuts or other nuts, or substitute with pretzels or cereal)
- 14 ounces sweetened condensed milk (14 ounces is 1 can)
Instructions
- Line a 9 inch square or equivalent baking pan with non-stick baking paper and preheat the oven to 350 F/175C.
- Pour the melted butter into the bottom of the baking pan, then immediately sprinkle over the graham cracker (or digestive) crumbs. Mix around well with a metal spoon, then press evenly into the pan.¾ stick butter, 1 cup Graham cracker crumbs
- Sprinkle over the coconut in an even(ish) layer, then sprinkle over the chocolate chips, followed by the nuts. Finally, pour over the sweetened condensed milk.1 cup shredded coconut, 1½ cups chocolate chips, 1½ cups nuts, 14 ounces sweetened condensed milk
- Bake for 30 to 35 minutes, until the top is golden brown.
- Cool completely in the pan, then lift out and cut into small squares. If you like, let set in the fridge for a few hours first. Store in an airtight container for 3 to 4 days, or in the fridge for up to a week.
Video
Notes
Varying the ingredients: I like to make these with pecan nuts, but you could use any kind of unsalted nuts you like, or a mixture of many!
In fact, these sorts of ‘magic’ bars are very versatile. The amounts don’t really need to be exact. Maybe you’ve got lots of chocolate chips but not so many nuts. No problem – why not add a few pretzels or mixed dried fruit instead?
Check out the section above in my post to get ideas for even more variations.
Storage instructions: 3 to 4 days in an airtight container at room temperature. Or up to a week in the fridge. I prefer keeping them in the fridge!
Freezing instructions: Cut into small squares, then freeze on a baking sheet. Then transfer to freezer safe containers or bags for up to 3 months.
Nutrition
Calories: 266kcal | Carbohydrates: 28g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 102mg | Potassium: 162mg | Fiber: 2g | Sugar: 22g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg
