7 Layer Reeses Bars

Baking Recipes Reading Time: 5 minutes
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These 7 Layer Reese’s Bars are incredibly good.

These insanely gooey bars with hints of peanut butter, chocolate, condensed milk and toasted coconut.

I cannot get enough of these and what makes these even better?

It is SO easy to make.

7 Layer Reeses Bars

Serves: 8
Prep time: 5 minutes
Cook time: 20 minutes
Total time:  25 minutes

Why You’ll Love This Recipe

  • Easy to Make: For this recipe you only need a few ingredients and the steps are super easy to follow. Honestly, you can have these bars ready in around 25 minutes, whether you’re a pro baker or just figuring things out in the kitchen.
  • Perfect for Sharing: Got a party, family get-together, or potluck coming up? These bars serve up to 8, so there’s plenty to go around.
  • Swappable Ingredients: Want to mix things up? Swap pecans for walnuts, or toss in regular-sized Reese’s cups if you’re after an extra peanut butter kick.
  • Gooey and Chewy Texture: Every bite gives you gooey layers from the sweetened condensed milk and a crunchy graham cracker base. It’s just the right kind of chewy and satisfying—honestly, hard to stop at just one.
  • Make Ahead and Store: You can prep these bars ahead of time and stash them in the fridge for up to 4 days. Super handy when you want a treat ready to go, no stress.

How To Make 7 Layer Reeses Bars

Seven small bowls and a stick of butter on a white surface, containing sweetened condensed milk, shredded coconut, chocolate chips, butterscotch chips, pretzels, graham cracker crumbs, and mini peanut butter cups.

Ingredients

  • 1 stick of unsalted butter
  • 1 1/2 cup of graham cracker crumbs
  • 1/2 cup of peanut butter chips
  • 1/2 cup of semi sweet chocolate chips
  • 1/3 cup of mini Reese’s cups (chopped)
  • 1/3 cup of pecans (chopped)
  • 14 oz can of sweetened condensed milk
  • 1 1/4 cups of shredded coconut
A close-up of two dessert bars topped with shredded coconut, stacked on a white plate, with a glass of milk in the background.
A square dessert topped with shredded coconut and orange zest on a white plate, next to a bowl of granola and a wooden spoon on a checked napkin.

Step-by-Step Guide

Preheat your oven to 350°F and line an 8×8-inch baking dish with parchment paper.

(Leave the parchment paper hanging over the edges to make it easy to lift the bars out later.)

2. Melt the butter in a microwave safe bowl and pour the butter all on the bottom of the baking dish.

Add the crumbs on top of the butter and spread around and pat down tightly.

  • A baking pan lined with parchment paper, containing a layer of melted butter topped with a mound of yellow crumb mixture.
  • A rectangular baking pan lined with parchment paper, filled with a yellow, crumbly mixture, viewed from above on a white surface.

3. Sprinkle the peanut butter chips and chocolate chips on top of the graham cracker crust.

Sprinkle the Reese’s cups and pecans.

A square baking pan lined with parchment paper, filled with a mixture of chopped pecans, chocolate chips, and peanut butter cups.

4. Carefully pour the condensed milk all over top, making sure to scrape every bit of it out the can and making sure it’s evenly spread.

Sprinkle the coconut right on top of the condensed milk, making sure to lightly pat the coconut so it sticks.

  • Square baking pan lined with parchment paper, filled halfway with coconut flakes and halfway with chopped nuts covered in sweetened condensed milk.
  • A square baking pan lined with parchment paper, filled with an even layer of shredded coconut mixture, ready to be baked.

5. Bake in the oven for 20 to 23 minutes, until the coconut is a light brown color.

A baked square dessert with a golden, toasted coconut topping in a parchment-lined baking pan on a white surface.

Once done let it sit for 10 minutes then lift out of the baking dish, slice and serve!

A square piece of cake topped with coconut and nuts on a white plate, set on a red checkered napkin with a wooden spoon, a small bowl of pecans, and a glass of milk nearby.
Two dessert bars topped with shredded coconut are stacked on a white plate, with a glass of milk, a small bowl of nuts, and kitchen items in the background.

Tips and tricks!

  • You can add walnuts instead of using pecans.
  • Drizzle melted chocolate or caramel over the top of the bars. This gives them added flavor and makes them harder to resist eating!
  • Use an oven thermometer to ensure the baking temperature is accurate, as oven appliances can vary slightly.
  • Allow the bars to cool completely at room temperature for cleaner slicing.
  • Store the bars in an airtight container in the refrigerator for up to four days.
  • Place parchment paper between stacked bars to prevent sticking if you decide to stack them.
  • Prep the crust and toppings ahead of time and layer just before baking to save time.
  • Use dried fruits like cranberries for a chewy texture.
  • Refrigerate the bars for about an hour after slicing to help add more flavor and texture.
  • You can use regular sized Reese’s cups just chop them into pieces!
Two squares of layered dessert bars topped with shredded coconut are stacked on a white plate, with a red checkered napkin and a glass of milk in the background.
Two square dessert bars topped with shredded coconut are stacked on a white plate, set on a red checkered cloth, with a glass of milk and a small bowl of nuts nearby.

7 Layer Reese’s Bars

Print Recipe
Two pieces of coconut and nut-topped dessert bars stacked on a white plate, placed on a red checkered cloth with a wooden spoon and a small bowl of pecans nearby.
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes

Ingredients

  • 1 stick of unsalted butter
  • 1 1/2 cup of graham cracker crumbs
  • 1/2 cup of peanut butter chips
  • 1/2 cup of semi sweet chocolate chips
  • 1/3 cup of mini Reese’s cups chopped
  • 1/3 cup of pecans chopped
  • 14 oz can of sweetened condensed milk
  • 1 1/4 cups of shredded coconut

Instructions

  • Preheat the oven to 350° and line an 8×8 baking dish with parchment paper. (Leave paper hanging over the edges so you can lift the bars out after)
  • Melt the butter in a microwave safe bowl and pour the butter all on the bottom of the baking dish. Add the crumbs on top of the butter and spread around and pat down tightly.
  • Sprinkle the peanut butter chips and chocolate chips on top of the graham cracker crust. Sprinkle the Reese’s cups and pecans.
  • Carefully pour the condensed milk all over top, making sure to scrape every bit of it out the can and making sure it’s evenly spread. Sprinkle the coconut right on top of the condensed milk, making sure to lightly pat the coconut so it sticks.
  • Bake in the oven for 20 to 23 minutes, until the coconut is a light brown color. Once done let it sit for 10 minutes then lift out of the baking dish, slice and serve!
Servings: 8 people
Two coconut-topped dessert bars are stacked on a white plate beside a glass of milk, set on a red checkered napkin on a rustic wooden table.

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