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Day 2 – Seven Layer Bars

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Well here we are! Day 2 of 20 Days of Christmas Cookies! 7 Layer Bars are another extremely easy recipe to make for the holidays. It may even be easier than peanut butter blossoms. They are a quick and delicious dessert. There’s not even any mixer action involved! Everything is just layered into a “lasagna-styled” goodness! I’ve added one more ingredient to your traditional 7 Layer Bar recipe and added an additional nut, so technically this is an 8 Layer Bar, but we won’t tell if you won’t!

7 Layer Bars are one of those recipes that if you are in a time crunch and need a dessert to bring to your holiday party, but don’t want to buy something store-bought, it’s the perfect thing to make. It’s extremely inexpensive, and I’m sure many of you can find the essential ingredients in your pantry. I know that I found bags and bags of chocolate chips left over from previous baking endeavors. I didn’t even need to buy any! I don’t know how the butterscotch chips ended up in there, since I can’t remember the last time I cooked with them, but who cares; they did the trick and tasted delectable!

I’m sure 50% of these ingredients can be found in your pantry!

This is a chocolate chip lovers fantasy cookie.

These cookies will melt in your mouth.

One of the main reasons for baking these cookies is because my sister is in love with them, and since she eats the majority of the baked goods I make, I made them specifically for her. I’m sure she will appreciate them when she arrives here for Christmas. Just remember to store them in a cool place. I store my cookies in the refrigerator. They will keep for a couple of weeks, and you can always throw a slice or two of bread in the containers. This will keep them from getting stale and going bad.

Toast your coconut. It makes a world of difference!

Chips, chips and more chips!

This recipe is adapted from several other recipes. This is just one of those cookies that most people know how to make. One thing I did differently was double the crust. There just never seems to be enough to cover the bottom of the pan. You can reduce the amount of graham cracker crumbs and butter if you wish by almost half, but I think the more crust the better. Another thing I suggest doing, is toasting your coconut. I used unsweetened coconut flakes. The sweetened flakes, in my opinion, are just too much to handle. You be the judge.

To toast the coconut, just lay a cup or two out on a baking sheet and situate the oven rack to the middle. Bake at 350 for about 3-4 minutes. This should be plenty of time, and they do tend to burn quickly, so keep an eye on them.

Double the amount of crust you make for a denser, more delicious cookie =)

You can’t go wrong with the combination of sugar and milk in sweetened condensed milk to really add a great pop of flavor!



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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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