I Tried the 7-Layer Rice Krispies Treats and They’re So “Incredible”

If a seven-layer bar and a Rice Krispies treat got married and had a baby, well, let’s just say, we approve of that marriage. Sarah Fennel from Broma Bakery thought so, too, and decided to invent the ultimate recipe: a seven-layer bar Rice Krispies treat. Mixing all the delicious flavors of a seven-layer bar — toasted coconut, butterscotch, chocolate, nuts, graham crackers — with a tasty lunchtime dessert classic, this recipe practically promises to be our next favorite treat. So, of course, I had to give it a try myself and see if it lives up to all the hype.

Preheat the oven to 350 degrees. Line a sheet pan with parchment paper and lay out the shredded coconut. Toast in the oven for 5 minutes, stirring halfway through.

Spray down a 9×9” square baking pan with cooking spray. Set aside.

Add the Rice Krispies to a large mixing bowl. Toss in the toasted coconut.

In a smaller mixing bowl, toss together butterscotch chips, chocolate chips, finely chopped walnuts, and graham crackers. Reserve a couple tablespoons of the mixture for the top of your bars.

In a large pot, melt unsalted butter. Mix in large marshmallows with vanilla extract and salt. Continue to stir until the marshmallows are completely melted.

Mix in the large mixing bowl with the cereal using a rubber spatula. Once incorporated, toss in the small mixing bowl of other fixings. Stir to combine.

Press the treat mixture into the prepared pan. Sprinkle the reserved toppings evenly on the bars and press on top with your rubber spatula.

Let the bars sit in the refrigerator for 20 minutes before slicing and serving!

I really, really loved this treat. For someone who isn’t the biggest fan of coconut, I found these bars to be absolutely delightful. I ate one so fast, I think I almost blacked out. It’s certainly sweet but not overdone; that pinch of salt with the salty nuts really does make such a difference when balancing out the sweetness of this bar.

I also love how simple this was to make, too. I know Rice Krispies treats tend to be a messier dessert — especially when you decide to start throwing in extra fixings — but the process of making these bars was seamless. So much so that I’m already contemplating making another batch for my friends, because I think everyone needs to know how incredibly good these are!

Play around with flavors: I know this defeats the purpose of a seven layer bar, but hey, if you don’t have butterscotch chips or walnuts on hand, what’s stopping you from adding other delicious fixings? Pecans would also work well in these bars, as well as caramel chips or white chocolate chips. Don’t be shy; get creative!

Spray down your rubber spatula: Rice Krispies treats are gooey! While this makes for a delicious treat, it also makes things a bit tricky when pressing your mixture into the prepared pan. For an easier, slicker process, spray down your treats lightly with your cooking spray. This prevents the mixture from sticking to your utensil, making it easy to press the bars into the pan.

Remove from the pan and slice with a serrated knife: I found the easiest way to cut even bars was by removing the entire square onto a cutting board and slicing with a serrated knife. You could always put the bars back into the dish, but I simply placed them into a sealed container for storing.