Seven layer bars are a bit of a misnomer. There aren’t REALLY seven layers here—it’s more of a jumble of different toppings. You’ve got semisweet chocolate and white chocolate; chewy coconut flakes and crunchy walnuts. They all form a top layer over a base layer of graham cracker crust. This recipe is normally made with condensed milk, but now that condensed coconut milk exists, it’s easy to make seven layer bars vegan!
Why You’ll Love This Recipe
Loads of texture. These bars are crunchy, chewy, gooey, and crisp. If you love a variety of textures in your treats, this one’s for you! Easy to make. This recipe is just a matter of making the crust, sprinkling on the toppings, and spreading condensed coconut milk on top. Easy! Customizable. Don’t like walnuts? Substitute with almonds or pecans. Not a fan of coconut? Leave it out! This recipe is versatile and can be adjusted according to your personal preferences. Perfect for potlucks and parties. These bars are sure to be a hit at any gathering. They’re easy to transport, feed a crowd, and always disappear quickly.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Crust:
Graham crackers – Make sure they’re not made with honey or other non-vegan ingredients. Vegan butter – I love using my homemade vegan butter in recipes like these seven layer bars. Brown sugar
For the Toppings:
Vegan chocolate chips Vegan white chocolate chips – Or butterscotch chips if you prefer. Sweetened coconut flakes Chopped walnuts – Pecans would also be delicious. For a nut-free option, try pepitas or sunflower seeds. Coconut sweetened condensed milk – You can find this at many natural grocers or online. You can also make your own vegan condensed milk.
How to Make Seven Layer Bars
Make the crust. Add the graham crackers, vegan butter, and brown sugar to a food processor. Pulse to combine, then press into a parchment-lined baking dish. Bake. Place the pan in a 350ºF oven and bake for 10 minutes. Layer. Sprinkle the vegan chocolate chips over the crust followed by the white chocolate chips, coconut flakes, and walnuts.
Bake again. Spread the coconut sweetened condensed milk over the top. Return the pan to the oven and bake for 20 minutes. Cool. Allow the seven layer bars to cool completely, then remove from the pan with the parchment and cut into bars.
Tips for Success
Use a decent amount of pressure to press in the crust. The bottom of a measuring cup or glass can help. If the crust layer is only loosely packed, it won’t stay together well when you cut the bars. Line the pan with parchment paper. This makes it much easier to remove the bars from the pan and cut them into clean, even slices. Don’t overbake. These bars are best when they’re still a bit soft and gooey. Once you take them out of the oven, let them cool completely before cutting into them.
How to Store
Store seven layer bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week. I recommend adding parchment paper between the layers if you need to stack them.
Can I Freeze This Recipe?
Yes, you can absolutely freeze seven layer bars! After allowing the bars to cool completely, cut them into individual portions. Wrap each bar tightly in plastic wrap, then place them all in an airtight container or a freezer-safe zip-top bag. The bars will keep well for up to 3 months. When you’re ready to enjoy one, let it thaw at room temperature.
More Vegan Bars
Homemade Granola Bars Vegan Sugar Cookie Bars Easy Vegan Lemon Bars Vegan Apple Pie Bars (with Salted Caramel) Pumpkin Brownies
Enjoy friends! If you make this seven layer bar recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
