7-Layer Cookies With Coconut and Pecans

7 layer cookies with pecans
Claire Cohen
Ratings (29)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 9 servings (2 cookies each)
Nutritional Guidelines (per serving)
662 Calories
46g Fat
57g Carbs
9g Protein
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Nutrition Facts
Servings: 9 servings (2 cookies each)
Amount per serving
Calories 662
% Daily Value*
Total Fat 46g 59%
Saturated Fat 23g 113%
Cholesterol 44mg 15%
Sodium 131mg 6%
Total Carbohydrate 57g 21%
Dietary Fiber 7g 25%
Protein 9g
Calcium 179mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These 7 layer cookie bars are made with seven amazing ingredients that form the seven layers. Buttery graham crackers form the bottom crust. They are then topped with chocolate and butterscotch chips, then coconut, sweetened condensed milk, and finally chopped pecans. While it may sound complicated, it's not. These are quick to make and are a perfect addition to a holiday cookie party or any event where cookies are appropriate. Don't wait for the holidays to enjoy these incredible cookies!

Ingredients

  • 4 ounces unsalted butter (1 stick)
  • 1 1/2 cups graham cracker crumbs
  • 1 (6-ounce) package semisweet chocolate chips
  • 1 (6-ounce) package butterscotch chips (or more chocolate chips)
  • 1 (3 1/2-ounce) can​ shredded coconut (about 1 1/3 cups)
  • 1 (14-ounce) can sweetened condensed milk
  • 1 to 1 1/2 cups pecans (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. Put the butter in a 9-by-13-inch baking pan and put it in the oven until the butter has melted.

  4. Sprinkle graham cracker crumbs over the melted butter.

  5. Spread the chocolate chips over the graham cracker crumbs then add a layer of butterscotch chips. Make sure the chips coat the entire layer of graham cracker crumbs.

  6. Sprinkle coconut over the butterscotch chips layer.

  7. Drizzle the sweetened condensed milk evenly over the top.

  8. Sprinkle with the chopped pecans.

  9. Bake in the preheated oven for about 25 to 30 minutes, until set and lightly browned.

  10. Cool the bars in the pan.

  11. Once cool, cut them into 1 1/2-inch squares.

  12. Serve and enjoy!

Tips

  • Toast the pecans before using them. To toast, put the chopped pecans in a dry skillet over medium heat. Cook, stirring and turning until they are lightly browned and aromatic.
  • If you cannot find pre-made graham cracker crumbs, make your own from graham crackers. Crush the cookies until they form a fine and consistent crumb.
  • If serving to anyone with dietary restrictions, feel free to change the type of nut or simply omit nuts from the recipe. 
  • Store these cookies in a sealed container in a cool place. You can even store them in the refrigerator to avoid any messy melted cookies.
  • If you have any leftover cookies, freeze them. Simply defrost on the countertop prior to serving.
  • If you are serving these at a holiday cookie party, be sure to label the cookies and their ingredients, as some people may be allergic to nuts.

Recipe Variations

  • Use more chocolate chips or white chocolate chips instead of butterscotch chips.
  • Replace the chocolate or butterscotch chips with toffee chips, peanut butter chips, or other favorite chips.
  • For a holiday twist, replace the nuts with crushed peppermint or use peppermint chips instead of the butterscotch chips.
  • Replace the pecans with chopped walnuts.