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Pioneer Woman 7 Layer Cookie Bars

Pioneer Woman 7 Layer Cookie Bars - recipe card
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These decadent 7 Layer Cookie Bars feature a buttery graham cracker crust topped with layers of semisweet chocolate chips, butterscotch chips, shredded coconut, chopped pecans, and sweetened condensed milk. Baked until golden and bubbly, they strike a perfect balance between chewy, crunchy, and creamy textures.

Ingredients

Scale
  • 1/2 cup (1 stick / 4 oz) unsalted butter, melted
  • 1 cup (about 5 oz) graham cracker crumbs (from 7–8 full sheets)
  • 1 cup (6 oz) semisweet chocolate chips
  • 1 cup (6 oz) butterscotch chips
  • 1 cup (3.5 oz) sweetened shredded coconut
  • 1 cup (4 oz) chopped pecans
  • 1 (14 oz / 1 1/4 cups) can sweetened condensed milk

Instructions

  1. Preheat your oven to 350°F (177°C). Line an 8×8-inch metal or glass baking dish with parchment paper, leaving an overhang on two opposite sides to easily lift the bars out later. Alternatively, lightly grease the dish with nonstick spray.
  2. In a medium mixing bowl, combine 1 cup graham cracker crumbs and 1/2 cup melted unsalted butter. Stir with a fork until every crumb is evenly moistened and the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared dish using a flat-bottomed glass or measuring cup — this crust must be compact to hold the layers.
  3. Evenly sprinkle 1 cup semisweet chocolate chips over the crust in a single, even layer. Do not press them in; simply scatter them so they melt and bind during baking.
  4. Sprinkle 1 cup butterscotch chips evenly over the chocolate chips, again in a single layer. Ensure they cover the surface without piling up to prevent uneven melting.
  5. Sprinkle 1 cup sweetened shredded coconut evenly over the butterscotch chips. Use your fingers to break up any clumps for uniform distribution.
  6. Sprinkle 1 cup chopped pecans evenly over the coconut layer. Spread them gently so all areas have a few nuts for crunch.
  7. Pour the entire can (14 oz) of sweetened condensed milk evenly over the top of all the layers. Tilt the dish slightly and use a spatula to guide the milk over the entire surface, making sure it flows into the corners and coats the dry ingredients. Do not stir — the milk will soak down through the layers as it bakes.
  8. Place the dish in the preheated oven and bake for 25-28 minutes, rotating the dish halfway through. The bars are done when the edges are golden brown and bubbly, and the center is set but still slightly jiggly — it will firm up as it cools. If the top browns too quickly, tent loosely with foil during the last 5 minutes.
  9. Remove the dish from the oven and set it on a wire rack. Allow the bars to cool completely in the dish at room temperature for at least 1 hour — cutting into warm bars will cause them to crumble and the layers to slide apart. For cleaner slices, refrigerate for 30 minutes after cooling.
  10. Once cool, grasp the parchment overhang and lift the entire block onto a cutting board. Using a sharp chef’s knife, cut into 4 equal squares (if serving 4) or 9 bars (for smaller portions). Wipe the knife clean between cuts for neat edges.

Notes

Store leftover bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, wrap individually in plastic wrap and place in a freezer-safe bag; freeze for up to 3 months. To reheat frozen bars, thaw in the refrigerator overnight and bring to room temperature before serving, or microwave a single bar for 10-15 seconds for a warm, gooey texture.

Nutrition

Keywords: 7 layer cookie bars, seven layer bars, magic cookie bars, hello dolly bars, graham cracker crust, chocolate chip bars, butterscotch bars, coconut pecan bars, easy dessert, bar cookies, potluck dessert, holiday baking

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-7-layer-cookie-bars/