These cookies bring back a lot of nostalgic memories for me. Growing up, my sister and I would visit our elderly neighbors across the street. Mrs Margaret always shared some of her favorite sweets with us, including her famous Seven Layer Cookie Bars!
Since we have been quarantining ourselves during the COVID-19 crisis, I have finally had more time to get some baking in. The kids love helping me and *hint* its a great way to get math in while learning to school at home!
I love these treats because they are simple and most of the time I have the ingredients on hand in my baking pantry supply. The title can be a little misleading as we only use the first 6 ingredients (we prefer nut free cookie bars), so if you don’t want to use all seven layers that’s okay too! You can adapt to your family’s liking. They are very rich and sweet, so one cookie bar is usually enough for a full serving. One pan will last our family of 6 for several days.
E’s tip to little one’s learning to count while baking…
“Count by two’s.. one for the dish & one for you!”
We hope you enjoy these cookies as much as we do… If you try them, leave a comment below and let us know what you think!
- 2 Cups Graham Cracker Crumbs
- 1/2 Cup Melted Butter
- 14oz Sweetened Condensed Milk
- 1 Cup Milk Chocolate Chips
- 1 Cup Butterscotch Chips
- 1 Cup Coconut Flakes
- 1 Cup Walnuts or Pecans (Optional)
1. Preheat the oven to 350 degrees. Spray a 9x13 inch baking pan with cooking oil then line it with parchment paper.
2. Make the graham cracker crust. Place the graham cracker crumbs and melted butter in a bowl. Toss with a fork until the crumbs are moist and hold together. Spread the crumbs into the pan and press them into an even layer with your fingers or the back of a flat-bottomed cup.
3. Layer the milk chocolate chips and butterscotch chips onto the graham cracker crust.
4. Pour the sweetened condensed milk over the cookie bars then top with coconut flakes.
5. Top with your favorite nut (optional).
6. Bake in the oven 20-25 minutes until the edges of the bars turn golden brown.
7. Cool completely before lifting the bars out of the pan. Cut into 24 pieces and store in an airtight container with parchment paper between layers.
Bars stored at room temperature will be fairly soft and are best within 3 to 5 days.
For firm and chewy bars, store in the fridge for up to a week.