Seven Layer Cookies

Two dessert bars with chocolate chips, nuts, and shredded coconut are stacked on a white plate.

These Seven Layer Cookies bring together chocolate, butterscotch, coconut and graham cracker crumbs in one decadent bar. They are sweet and gooey with just the right mix of crunchy and chewy in every bite.

Course Dessert, Desserts & Sweets

Cuisine American

Keyword Seven Layer Cookies

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 339kcal

Author Lisa O'Driscoll

Ingredients

1 ½ cups graham cracker crumbs about 1 full sleeve
½ cup salted butter
1 cup sweetened coconut flakes shredded
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
14 ounces sweetened condensed milk 1 can
1 cup chopped walnuts

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Lightly grease a 9x9-inch baking pan with oil and line it with a piece of parchment paper that is long enough to hang over the sides of the dish. Set aside.
Melt the butter in the microwave for about 30-45 seconds or until fully melted.
½ cup salted butter
Pour the melted butter into a mixing bowl with the graham cracker crumbs and mix until fully combined. Press the graham cracker/butter mixture evenly into the bottom of the prepared baking dish.
1 ½ cups graham cracker crumbs
Layer the coconut flakes, chocolate chips, and butterscotch chips on top of the graham cracker layer.
1 cup sweetened coconut flakes, 1 cup semi-sweet chocolate chips, 1 cup butterscotch chips
Pour the sweetened condensed milk evenly over the top.
14 ounces sweetened condensed milk
Sprinkle the walnuts evenly over the top.
1 cup chopped walnuts
Bake the cookies in the preheated oven for 30 minutes or until the edges are golden brown.
Pull the entire cookie bar up and out of the baking dish using the overhanging parchment paper and transfer it to a wire cooling rack to cool slightly before cutting into 16 equal squares.
Store any leftover cookies in the refrigerator for up to a week.

Notes

Press the cracker mixture firmly so the crust stays together when you slice the bars.
Let the bar cookies cool completely before cutting to help keep the layers clean and neat.
Shake or stir the can of sweetened condensed milk to help it pour smoothly.
Chop the walnuts into small pieces so they settle into the layers instead of sitting on top.
Lightly press the top layer before baking so everything holds together after slicing.
If the edges bake faster, place a piece of foil loosely over the pan during the last few minutes of baking.
If you have leftovers, you can store them in an airtight container in the refrigerator for up to one week.
You can freeze the bar cookies in a parchment lined airtight container for up to 3 months. I like to place a layer of parchment between the layers so they pull apart easier.

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