Seven Layer Bars

Seven layer bars are a gooey, decadent treat that piles chocolate chips, coconut, and walnuts onto a buttery graham cracker crust. So good!

Course Desserts

Cuisine American

Prep Time 10

Cook Time 30

Cooling Time 30

Total Time 1 10

Servings bars

Calories 328

Author Jessica Hylton

Ingredients

For the crust

2 cups vegan graham crackers 280 grams
7 tablespoons vegan butter melted 98 grams
¼ cup brown sugar 47 grams

For the toppings

1 ½ cups vegan chocolate chips 255 grams
1 cup vegan white chocolate chips or butterscotch chips 240 grams
1 ½ cups sweetened coconut flakes 90 grams
1 ¼ cups chopped walnuts 141 grams
11.25 ounces coconut sweetened condensed milk 333 ml

Instructions

Line a 9X13-inch baking pan with parchment paper and preheat the oven to 350°F.
Add the graham crackers, vegan butter, and brown sugar to a food processor and pulse until well combined.
Press the crust into the prepared baking dish (aim for an even layer) and bake for 10 minutes. Remove from the oven.
Sprinkle the vegan chocolate chips over the crust followed by the vegan white chocolate chips. Next, sprinkle the coconut flakes over the contents of the baking dish, followed by the walnuts. Drizzle the coconut sweetened condensed milk over the whole kit and kaboodle and use a rubber spatula to spread it into an even layer.
Bake for 20 minutes.
Allow the dessert to cool completely before using the parchment paper to lift it from the pan. Slice the dessert into bars and serve.

Notes

To store: Store seven layer bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week. I recommend adding parchment paper between the layers if you need to stack them.

To freeze: After allowing the bars to cool completely, cut them into individual portions. Wrap each bar tightly in plastic wrap, then place them all in an airtight container or a freezer-safe zip-top bag. The bars will keep well for up to 3 months. When you're ready to enjoy one, let it thaw at room temperature.

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