
Classic 7-layer bars loaded with graham cracker crust, chocolate and butterscotch chips, pecans, coconut, and sweetened condensed milk — simple, nostalgic, and irresistible.

This recipe for 7-layer bars has been a dessert table favorite in my family for years. I first tasted a version of these when a neighbor brought a pan to a summer block party; the combination of crunchy graham crust, molten chips, toasted coconut and pecans was immediate comfort. A few tweaks later — using Keebler graham crumbs for consistent texture and measuring out the layers so every bite hits each flavor — and this became my go-to treat for potlucks, holiday cookie exchanges and last-minute drop-ins. The bars are deceptively simple: pantry staples come together in a few easy steps to produce a dessert that tastes like celebration.
What makes these special is the contrast of textures and the warm, sweet aroma while they bake. The bottom crust holds a buttery crunch; the chips and nuts become gooey under a veil of sweetened condensed milk, and the toasted coconut on top adds chew and a faint tropical note. I love how flexible they are — swap the butterscotch for white chips or add mini marshmallows for a s'mores twist. Every holiday, someone asks for the recipe, and I always think back to that summer evening where a simple pan of bars made everyone linger just a little longer.
Every time I bring a pan, people ask if they can take an extra piece home. My kids insist on helping press the crust and love counting the seven layers as we assemble them. The first time I tried making diamonds instead of squares, a buddy insisted they tasted fancier — I agreed. These bars are one of those nostalgic sweets that make gatherings feel more like family.
My favorite aspect is the ritual of layering — the visual of seven distinct layers before they melt together in the oven is incredibly satisfying. Friends often tell me they love how every bite gives a little of everything: crunchy, chewy, sweet and nutty all at once. It’s one of those recipes that sparks conversation and requests for seconds.
Store these in a single layer in an airtight container at room temperature for up to four days to keep the coconut chewy and the crust crisp. For longer storage, place them in a freezer-safe bag with parchment between layers and freeze up to two months. To serve from frozen, move them to the refrigerator overnight or leave at room temperature for a couple of hours; avoid microwaving whole bars as it can make the coconut chewy and the crust soggy. For gift-giving, stack bars in a box with wax paper between layers to prevent sticking.
If you don’t have butterscotch chips, swap in white chocolate chips or increase the chocolate chips to 1 1/2 cups for a double-chocolate version. Replace pecans with chopped walnuts or almonds for a different nutty note. Omit coconut and sprinkle chopped pretzels for a salty contrast, or fold in 1 cup mini marshmallows for a campfire-inspired bar. For a gluten-free variation, use gluten-free graham crumbs and confirm the chips and sweetened condensed milk are certified gluten-free.
Serve these on a dessert tray at room temperature; they pair well with coffee, milk, or a scoop of vanilla ice cream for a decadent treat. For parties, cut into diamonds for a more elegant presentation and garnish with a light dusting of cocoa or a drizzle of melted chocolate. They also make excellent plate additions to holiday cookie assortments and are sturdy enough to pack in lunchboxes or care packages.
Commonly called “magic cookie bars” in many American kitchens, this layered treat gained popularity in the mid-20th century when sweetened condensed milk and boxed ingredient convenience made quick desserts accessible. The concept of layering sweet components over a buttery crust draws from bar cookie traditions that value ease and portability, often seen in potlucks and community gatherings across the United States.
For winter holidays, fold in 1/2 cup chopped dried cranberries and swap butterscotch for white chocolate chips for a festive red-and-white look. In summer, add a handful of chopped toasted macadamias and a touch of lime zest to the coconut for a tropical spin. For fall, sprinkle cinnamon into the crust and use pecans with a dash of nutmeg on top to echo classic seasonal flavors.
Make a double batch and freeze half for future events. Line pans with parchment and bake as directed, cool, then slice and separate with parchment before freezing. Label containers with the date and reheat individual pieces in a low oven (300°F) for 5 to 7 minutes to refresh the topping without melting the structure. For grab-and-go breakfasts, pair a small bar with Greek yogurt for a sweet morning treat.
These bars are pure comfort — quick to assemble, flexible to adapt, and always guaranteed to get compliments. Make them your own with simple swaps and share with friends and family; I promise memories will follow the first bite.
Press the graham crust firmly with the bottom of a measuring cup for a compact base that holds together when cutting.
Toast pecans lightly in a dry skillet for 2 to 3 minutes to intensify flavor before layering.
Cool completely before slicing; refrigerate briefly if you want cleaner cuts, and use a plastic knife to prevent sticking.
Pour sweetened condensed milk in a thin stream so it distributes evenly and soaks into the chips, preventing pooling.
Use parchment or foil with an overhang to lift the bars out of the pan for effortless slicing and serving.
This nourishing 7-layer bars (magic cookie bars) by jamielyn nye recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Let the bars cool completely before cutting so the condensed milk sets. For clean cuts, chill briefly in the fridge and use a plastic knife or warm metal blade wiped between cuts.
Yes. After cooling, cut into squares and freeze in a single layer in a freezer bag for up to 2 months. Thaw overnight in the fridge before serving.
Yes. Omit coconut and substitute with 1 cup chopped pretzels or 1 cup mini marshmallows. You can also replace pecans with walnuts or almonds.
This 7-Layer Bars (Magic Cookie Bars) by Jamielyn Nye recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F. Line a 9x13-inch baking dish with parchment paper or foil and lightly grease. Prepare all ingredients so layering goes smoothly.
Combine 1 1/2 cups graham cracker crumbs with 1/2 cup (8 tablespoons) melted butter until evenly moistened. Press firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup for compactness.
Sprinkle 1 cup chocolate chips evenly over the crust, followed by 1 cup butterscotch chips, then 1/2 cup chopped pecans. Pour the 14-ounce can of sweetened condensed milk in a thin stream across the top so it distributes evenly. Finish with 1 cup sweetened shredded coconut spread evenly.
Bake for 20 to 25 minutes or until the top is lightly browned and bubbling at the edges; watch the coconut in the final minutes to avoid burning.
Cool completely on a wire rack, at least 1 to 2 hours. Lift out using the parchment overhang and cut into 24 squares or diamonds using a plastic knife for clean edges.
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This recipe looks amazing! Can't wait to try it.
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