Easy 7-Layer Cookie Bars Recipe

If you're craving a cookie bar that's reminiscent of childhood (can anyone ever forget the first time they tried a cookie bar?), this 7-layer cookie bar recipe totally delivers, and is impossible to mess up.

This cookie bar recipe is courtesy of blogger Angela Latimer from Bake It With Love. Latimer tells us, "It is super easy and a classic version of the recipe, however, there are a ton of changes that could be made with the ingredients!" While this recipe is the standard go-to when you think of this type of dessert, as Latimer points out, there are possible variations, especially for the bottom layer or crust of the bars. "Use chocolate graham crackers, cinnamon graham crackers, crushed Honey Nut Cheerios, or even a shortcrust pastry as the base," she says. So if there is a particular ingredient that doesn't suit your taste, rest assured you can mix and match according to your own preferences. 

Continue reading for detailed instructions on making the perfect 7-layer cookie bars, a decadent and satisfying dessert (or snack, who's judging?) for any occasion. They freeze well too!

The bottom layer of these 7-layer cookie bars is the graham cracker crust, which is comprised of graham crackers and butter (yum). Measure out 11/2 cups of graham cracker crumbs or, alternatively, crush 12 full graham crackers yourself. You can either crush the graham crackers in a traditional food processor, or you can put them in a plastic gallon storage bag and pummel them with the flat side of a meat tenderizer. 

Once you've got the graham cracker crumbs ready, put them in a bowl and pour the melted butter into the bowl. 

After you've pressed the graham cracker and butter mixture into the bottom of the pan, you've got your base ready for the other layers of the cookie bars. Spread the chocolate chips, butterscotch, shredded coconut, and crushed pecans over the graham cracker crust in an evenly distributed smattering.

Again, if any of these top layering ingredients don't appeal to you, feel free to improvise with different ingredients. Latimer claims, "You can sub in marshmallows, white chocolate chips, your favorite nuts, dried fruit, [or] caramel bits" in order to make these bars to your liking.

Bake the 7-layer cookie cars for 25 to 30 minutes in the preheated oven. You'll know the cookie bars are done when the coconut on the top is toasted and the entire surface is golden brown. Remove the cookie bars from oven and allow them to cool completely in the pan before cutting them. Thanks to the parchment paper, you should be able to easily lift them from the pan when they're cooled then you can transfer to a cutting board.

The recipe yields 16 to 24 bars, depending on how big your slices are.

In terms of storage, according to Latimer, "These bars store exceptionally well in an airtight container at room temperature for up to a week." She also instructs, "Use parchment paper between layers if stacking (I keep mine in a lidded 9x13-inch baking pan so they're still in a single layer). You can also freeze the bars (airtight container with parchment paper between layers) for up to 3 months. Set the frozen [cookie] bars out at room temperature and serve once thawed."