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A view from the side of OLD FASHIONED SEVEN LAYER BARS showcasing the gooey drippy sweetened condensed milk layer and the deep rich chocolate
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5 from 2 votes

OLD FASHIONED SEVEN LAYER BARS

This is the classic recipe you remember with the ooey gooey layers of chocolate, butterscotch and coconut!  Try them and you won't be sorry!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Seven layer bars, dessert
Servings: 48
Calories: 400kcal
Author: Wendi Spraker

Ingredients

  • 1 stick of unsalted sweet cream butter
  • 10 oz graham cracker crumbs about ⅔ of a bag
  • 1 12 oz Bag of semi-sweet chocolate chips I used Ghiradelli here - but any are fine
  • 1 12 oz bag of butterscotch chips
  • 1 ¼ Cups shredded coconut
  • 1 ¼ Cups chopped pecans
  • 1 14 oz can of sweetened condensed milk
  • A sprinkle of Kosher salt

Instructions

  • Preheat the oven to 350.
  • Line a 9x13 baking dish with aluminum foil running one way and then line it with foil going the other way so that the foil forms a cross.  Leave extra foil over the edges (roll it up) and then will form something that you can remove the entire pan of treats with.
  • Place your 9x13 oven proof baking dish in the oven (with the foil in it) and  with the stick of butter in the pan. Allow the butter to melt (about 5 minutes)
  • When butter is just melted, remove from the oven and spread the graham cracker crumbs across the bottom of the pan and smooth with a rubber spatula.
  • Pour on the chocolate chips followed by the butterscotch chips. Do not bother to spread them out - just sprinkle evenly over the top as best you can.
  • Sprinkle the coconut over the chips followed by the pecans. Do not bother to spread them out - just sprinkle evenly over the top as best you can.
  • Pour the can of condensed sweetened milk over the top. Do not bother to spread it out - just pour evenly over the top as best you can.
  • Just using your fingers, sprinkle a light sprinkle of Kosher salt over the top.
  • Bake at 350 for 20-30 minutes until the milk is bubbling up through and the coconut has begun to brown slightly.
  • Remove to a cooling rack and allow to cool completely before trying to cut.
  • When cooled, cut into very small pieces. Place in small cupcake papers for easy serving.

Video

Notes

  • I made these OLD FASHIONED SEVEN LAYER BARS using the already crushed graham cracker crumbs that you can buy in your baking aisle - because, frankly, why crush them if you can buy them already crushed? But if you really want to crush a box, be my guest. Just use the same weight measurement.
  • I know I say this almost every single post - but use real butter please - you won’t be disappointed. Believe me, you won’t save any fat or calories by using margarine - I will laugh if you even ask me. Lol.
  • So - coconut is a thing with a lot of people. If you are totally against it - then leave it off. It adds some color and fluff to the recipe but isn’t totally necessary.
  • I bake mine in a 9x9 pan - I like mine thick - but then this means you have to cut them even smaller. You can make this same recipe in a 9x13 pan and they will be a little thinner - just adjust your baking time.
  • I like to cut mine the same size as a small cupcake wrapper and then present them in those. These are sticky - just saying. The cupcake wrapper helps to prevent sticky fingers.

Nutrition

Calories: 400kcal