My 7 layer bars are an old fashioned treat that will satisfy any sweet tooth! I make these easy layered bars with a graham cracker base, chocolate chips, and butterscotch morsels, then top them off with coconut flakes and a drizzle of sweet condensed milk.
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My Family Recipe for Magic Cookie Bars
My seven layer bars are known by a few different names. Some folks call them Hello Dolly Bars, but my family likes to call them magic bars because their flavor and texture are simply magical!
What makes my dessert bars unique is how simple it is to assemble them. Aside from the initial mixing of crushed graham crackers and melted butter to form the crust, there’s no other mixing involved, and the remaining ingredients are simply layered one-by-one.
My son Connor and daughter Leah always help me with my recipe, and it’s easy and fun for them to join in! Nothing about my recipe is difficult… well, except maybe waiting patiently for the bars to cool.
Looking for more dessert bar recipes? Be sure to check out my peach bars! Or for a delightfully tangy treat, give my lemon cranberry bars or my classic lemon bars a try next.
7 Layer Bars Recipe Ingredients
- Graham crackers – I crush 12 sheets of crackers and use them to form the bottom layer of these bars!
- Butter – Mixed with the graham crackers to form the crust. Unsalted butter works best so that the recipe isn’t overly salty.
- Chocolate chips – Semisweet chips are my favorite for just the right amount of sweetness.
- Butterscotch morsels – Bring a rich caramel flavor to these magic cookie bars. They complement the chocolate chips so well too.
- Sweetened coconut flakes – For additional sweetness as well as a satisfying texture.
- Chopped walnuts – I love the nutty, buttery taste that these add to the recipe.
- Sweetened condensed milk – This thick and syrupy ingredient is drizzled on top to create the perfect glaze.
How to Make Seven Layer Bars
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: While the oven preheats to 350 degrees F, line a 9×13 baking dish with parchment paper and set it aside.
STEP TWO: Using a food processor or blender, crush the graham crackers until they are fine.
STEP THREE: Next, melt the butter and combine it with the crushed graham crackers. Then press the graham cracker mixture into the baking dish to form the bottom layer.
STEP FOUR: Sprinkle the remaining ingredients in layers, starting with the chocolate chips, then the butterscotch morsels, followed by the walnuts, and lastly the coconut flakes.
STEP FIVE: Pour the sweetened condensed milk over the coconut flakes in an even layer and allow it to settle for a few minutes.
STEP SIX: Bake the 7 layer bars for 30 minutes until the edges are golden and the middle is set.
STEP SEVEN: Allow the bars to cool, then cut, serve, and enjoy!
Tips for the Best Hello Dolly Bars
- I use a spatula to spread the condensed milk evenly over my 7 layer bars.
- If a blender or food processor isn’t available, the graham crackers can be placed inside a plastic bag and crushed with a rolling pin.
- Be careful not to overbake the bars. These golden brown treats can quickly turn dry or burnt if not watched carefully.
- Allow the 7 layer cookie bars to cool before slicing. This allows them to firm up perfectly.
- Refrigerating the bars for an additional 30 to 60 minutes after baking and cooling will help the layers continue to set. While this step is optional, I find it makes slicing easier!
7 Layer Cookie Bars Variations and Substitutions
- I sometimes use other cookies, like Oreos or Nilla Wafers, instead of graham crackers to form the base.
- For a different flavor, swap out the semisweet chocolate chips or butterscotch morsels! Milk chocolate, dark chocolate, white chocolate, or even peanut butter chips are great alternatives.
- Other nuts of choice can be used in place of walnuts. Try almonds, peanuts, or pistachios if desired.
- Additional mix-ins make it so easy to customize this recipe to everyone’s liking. Some of my family’s favorite add-ins are mini M&Ms, marshmallows, and toffee bits!
- To reduce the sweetness, opt for unsweetened coconut instead of sweetened. Unsweetened flakes are still just as delicate but will carry less sweetness overall.
7 Layer Bars FAQs
Why are my magic cookie bars not holding together?
The key to getting these bars to hold together is waiting until they are cooled before cutting into them. Cutting while they are warm will cause them to crumble and fall apart. Be sure to also layer the ingredients evenly and as carefully as possible so that they stick together when baked and cut.
How should I store leftovers?
Stored in an airtight container, my cookie bars will last for about 3 days at room temperature and up to 5 days in the refrigerator. I personally like to store them in the refrigerator so that they hold a firmer texture. For longer storage, I transfer them to the freezer for up to 3 months.
More Easy Holiday Dessert Recipes
- Christmas crack
- Snowball cookies
- Chocolate lasagna
- Peppermint white chocolate cookies
- Christmas sugar cookies
Easy 7 Layer Bars
Ingredients
- 12 sheets graham crackers
- 1 stick unsalted butter
- 1 cup chocolate chips
- 1 cup butterscotch morsels
- 1 cup sweetened coconut flakes
- 1/2 cup chopped walnuts
- 14 ounce can sweetened condensed milk
Instructions
- Preheat the oven to 350 degrees F.
- Line a 9×13 baking dish with parchment paper and set it aside.
- In a food processor or blender, crush the graham crackers, then add the melted butter to them and mix until combined.
- Press the graham crackers into the baking dish.
- Sprinkle the remaining ingredients starting with the chocolate chips, then the butterscotch morsels, followed by the walnuts and lastly the coconut flakes.
- Pour the sweetened condensed milk over the coconut flakes, using a spatula to evenly distribute it. Allow it to settle for a few minutes.
- Bake the bars for 30 minutes, until the edges are golden and the middle is set.
- Allow to cool completely before cutting.
Notes
- Use a spatula to spread the condensed milk evenly over the bars.
- If a blender or food processor isn’t available, the graham crackers can be placed inside a plastic bag and crushed with a rolling pin. Â
- Be careful not to overbake them. They can quickly turn dry or burnt if not watched carefully.Â
- Allow them to fully cool before slicing. This allows them to firm up perfectly.
- Refrigerating the bars for an additional 30 to 60 minutes after baking and cooling will help the layers continue to set. While this step is optional, I find it makes slicing easier!
- Store leftovers in an airtight container on the counter for up to 3 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
What size pan did you use
Hi Paula, These are made in an 9×13″ baking pan. Enjoy!