Print

7 Layer Reese’s Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 52 reviews

Delight in these indulgent 7 Layer Reese’s Bars featuring a buttery graham cracker crust layered with peanut butter chips, semi-sweet chocolate chips, chopped mini Reese’s cups, pecans, sweetened condensed milk, and shredded coconut. Baked to a golden perfection, these bars are a perfect treat for any occasion.

Ingredients

Base

  • 1 stick unsalted butter
  • 1 1/2 cup graham cracker crumbs

Layers

  • 1/2 cup peanut butter chips
  • 1/2 cup semi sweet chocolate chips
  • 1/3 cup mini Reese’s cups, chopped
  • 1/3 cup pecans, chopped
  • 14 oz sweetened condensed milk (1 can)
  • 1 1/4 cups shredded coconut

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides for easy lifting of the bars after baking.
  2. Create Crust: Melt the butter in a microwave-safe bowl. Pour the melted butter evenly across the bottom of the prepared baking dish. Sprinkle the graham cracker crumbs over the butter and press them firmly and evenly to form a tight crust layer.
  3. Add Layers: Evenly sprinkle peanut butter chips and semi sweet chocolate chips over the graham cracker crust. Follow by adding the chopped mini Reese’s cups and chopped pecans in an even layer on top.
  4. Pour Sweetened Condensed Milk: Carefully pour the sweetened condensed milk evenly over the entire surface, scraping the can to use every last bit. Spread it gently to cover all the ingredients.
  5. Top with Coconut: Sprinkle the shredded coconut evenly over the condensed milk layer and gently press down so it sticks well.
  6. Bake: Bake the bars in the preheated oven for 23 minutes, or until the coconut is lightly golden brown and the edges are set.
  7. Cool and Serve: Remove from the oven and allow the bars to cool for about 10 minutes. Use the parchment paper overhang to lift the bars from the pan. Slice into squares and enjoy your delicious 7 Layer Reese’s Bars.

Notes

  • Use parchment paper to easily lift and remove bars from the pan without sticking.
  • Press the graham cracker crust firmly to ensure it holds together well.
  • Chop mini Reese’s cups and pecans into small pieces for even distribution.
  • Bake just until the coconut turns light golden to avoid burning.
  • Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://sweetworldtastes.com/7-layer-reeses-bars-recipe/