Vegan 7 Layer Cookies Bars

What are 7 layer bars?

Old fashioned 7 layer cookie bars, or magic cookie bars, are a baked dessert bar consisting of 7 layers: graham cracker crumbs, sweetened condensed milk, chocolate chips, butterscotch chips, coconut flakes, pecans, and chocolate chips.

This version is made vegan by using coconut condensed milk and dairy-free chocolate chips.

I did not use butterscotch chips, so technically they’re only 6 layers, but you could always add another layer like cranberries, pistachios or the traditional butterscotch chips.

Magic bars are super easy to make and a classic for a reason, they’re incredible decadent and delicious!

They’re perfect for any occasion from Christmas to birthday parties and are always a big hit, they can even be made nut-free and gluten-free.

I hope you enjoy this fun and easy-to-make dessert. No matter the exact layers you choose, 7 layer magic bars are always a crowd-pleaser sure to impress!

Entertaining? Don’t miss this chocolate ganache tart, chocolate pie and peanut butter pie!

Ingredients & Substitutions

Please scroll down to find the full recipe card with ingredient amounts. This section covers specific ingredients and possible substitutions.

• Graham Crackers or Animal Cracker Crumbs: Use vegan graham crackers or graham cracker crumbs, or look for animal crackers as most of them are vegan. If you can’t find crumbs, add 305 g of the crackers or cookies to a blender or food processor and blend into a fine crumb consistency. You can also use other cookies like shortbread cookies, Oreo cookie crumbs, gingersnaps or Biscoff cookies.
• Vegan Butter: Any brand of vegan butter is suitable. I like Earth Balance or Melt Organic butter sticks. Some other brands are Miyoko’s or Country Crock. You can substitute melted coconut oil if you prefer.
• Pecans: I like to purchase pecan pieces so I don’t have to chop them but if you have whole pecans, chop them up a bit before use. Walnuts, peanuts, cashews or almonds work too!
• Coconut: I would recommend unsweetened medium shredded (desiccated) coconut but coconut flakes also work.
• Chocolate Chips: You can use any dairy-free chocolate chips, dark chocolate chips or chocolate chunks. I’ve made with these chocolate chunks and chocolate chips and the chocolate chunks were really yummy!
• Condensed Milk: Look for coconut or oat sweetened condensed milk. Coconut condensed milk is fairly easy to find in well-stocked grocery stores or natural food stores. These two products are also readily available online. Some good brands are Nature’s Charm and Let’s Do Organic. Make sure it’s condensed milk and not evaporated milk as the packaging looks similar! You can also use homemade sweetened condensed coconut or oat milk.

Quick Note: Canned coconut condensed milk comes in a variety of sizes. The recipe calls for a 14 ounce (400 mL) can so if you have that available, use the whole can. I used 1.5 x 300 mL cans of President’s Choice sweetened coconut condensed milk.

Some other brands, like Let’s Do Organic, come in a 195 mL cans, in that case, use 2 full cans. It doesn’t have to be precise though, somewhere close to 1.5-1.75 cups is perfect, so don’t worry too much.

How to Make

Step 1: Prepare the pan.

Spray a 9×13-inch pan with cooking spray and then line with parchment paper. The spray helps hold the parchment paper in place. Preheat the oven to 350 F as well.

Step 2: Prepare the crust layer.

Add the graham cracker or other cookie crumbs to a mixing bowl along with the melted butter and mix well. It should be a little crumbly but still moist enough to press between your fingers.

Firmly press the crumb mixture into the prepared pan until you have a flat, even layer. You can use a wooden spoon, bottom of a measuring cup or your fingers to press the crust layer.

Step 3: Layer the bars.

Evenly sprinkle the pecans, coconut and chocolate chips over the crust layer.

Pour the coconut condensed milk over the bars, making sure it’s evenly distributed to each corner and all over.

I like to sprinkle a little flaky sea salt over top as well – highly recommended!

Step 4: Bake and cool the bars.

Bake the bars for 30-35 minutes until the edges are golden brown and bubbly.

Allow the bars to cool completely at room temperature or enough that you can transfer them to the fridge. Chill in the fridge for 2 hours or overnight.

Quick Tip: Do not skip cooling the bars or they’ll be a crumbly, gooey mess when you try to slice them.

Possible Variations

There are lots of fun ways to customize 7 layer bars! Pecan, chocolate and coconut is a classic combination but you can mix and match any of these ingredients, though the chocolate is a must.

• Use slivered almonds, chopped roasted cashews, walnuts or pistachios instead of pecans.
• Add a sprinkle of dried cranberries.
• For peanut butter magic bars, use roasted peanuts instead of pecans and drizzle with a layer of peanut butter before the condensed milk.
• For nut-free magic bars, substitute sunflower seeds for the pecans.
• For coconut-free bars, you can try something like chopped pretzels or mini vegan marshmallows.
• Use a mixture of dark and white chocolate chips or all white chocolate chips.
• Add a drizzle of caramel or thin layer of date caramel.
• Use chocolate animal cracker crumbs or Oreo cookie crumbs for the crust.
• Add a layer of chopped pretzels.
• Sprinkle any other candy you enjoy over the bars. Toffee, M&M-style candies, anything goes!

How to Store

• Let them cool completely before storing.
• They can be stored directly in the pan or transferred to a container.
• If you’re storing in the pan, wrap well and store in the fridge for up to 1 week or freeze up to 3 months.
• I would suggest removing from the pan, slicing and storing. Store layered in an airtight container with a piece of parchment between layers to prevent sticking. They will keep 1 week in the fridge or 3-4 months in the freezer.