Grandma’s dippy chippy squares are a hard to beat dessert. They have layers of graham crackers, coconut, pecans, chocolate, and butterscotch all held together by our favorite ingredient, condensed milk. You may know them as 7 layer bars, but we are sticking with grandma’s name for them: dippy chippy squares.
I am back with another handwritten recipe card from my grandma’s recipe box. This one is actually attributed to my great-grandma with the year of 1966 written in the corner.
I almost didn’t share this recipe because I already have a recipe for magic cookie bars on the site and these are quite similar. The recipe I shared for those came from an Eagle brand cookbook that was promoting sweetened condensed milk recipes.
I have to say, I like my great-grandma’s recipe better. It uses fewer graham cracker crumbs, so they hold together better.
That change along with the addition of butterscotch chips also adds to a more buttery flavor that is hard to beat. These are the ultimate in 7 layer bar perfection.
Plus, you know I am a sucker for a handwritten recipe card. There is just something extra special about knowing I am making a recipe that generations of women in my family have made before.
You know it was a hit if they cared enough to write it out and share it. I kind of feel like that is what I am doing with you. Giving you a little piece of my kitchen and sharing my love through the food we make together.
Storage
Store your cookie bars in an airtight container at room temperature for a few days or in the refrigerator for up to one week.
For longer storage, freeze tightly wrapped magic cookie bars for up to three months. Thaw overnight in the refrigerator before serving.
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If you have never made bars like this before, you are going to be pleasantly surprised with how easily they come together. Just layer everything up in a 9×13-inch pan and put them in the oven.
Everything comes together in the oven and it will emerge as a sweet and buttery treat that is hard to beat. The hardest part is waiting for them to cool and set before cutting yourself a piece to enjoy.
My family tends to make these dippy chippy squares at Christmas. However, there isn’t anything keeping you from making them whenever.
I didn’t hear a single complaint when I made them for a random family dinner in April. I suppose people were too busy shoving them in their mouths to even question it!
There are so many ways you could change these up if you would like. Just do 1:1 swaps with different kinds of nuts or baking chips.
You could also use Oreo crumbs for the crust if you want to go whole hog on the chocolate. There are no wrong answers here.
First, I think you should make them the way my grandma and great- grandma did. So, let’s get to the recipe.
Grandma’s Dippy Chippy Squares (7-Layer Bars)
Ingredients
- ½ cup butter melted
- 1 cup graham cracker crumbs
- 1 cup flaked coconut
- ¾ cup butterscotch chips
- ¾ cup semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 14 oz can sweetened condensed milk
Instructions
- Preheat oven to 350℉ for a metal pan or 325℉ if you are using glass. Either grease a 9×13-inch pan well or line it with a piece of parchment paper.
- Melt ½ cup butter and pour in the bottom pan.
- Add the 1 cup graham cracker crumbs. I like to stir them together, but this step is optional. Distribute the butter soaked crumbs across the bottom of the pan. It will be a very thin layer.
- Sprinkle the 1 cup flaked coconut, ¾ cup butterscotch chips, ¾ cup semi-sweet chocolate chips, and 1 cup chopped pecans over the crumbs trying to get them evenly distributed across the entire area of the pan.
- Drizzle the 1 14 oz can sweetened condensed milk over everything. Again, try to get as even of a layer across the pan as possible but don't worry if it isn't perfect.
- Bake for 25 minutes in a glass pan or closer to 30 in a metal pan. The edges should be golden and the center should look set.
- Cool completely before cutting into squares and serving.
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