Go Back
+ servings
Peanut Butter Pretzel Seven Layer bars in a stack with parchment paper

Peanut Butter Pretzel Seven Layer Magic Bars

Valentina K. Wein
These dessert bars have endless layers of pure, sweet deliciousness!
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 20 bars
Calories 351 kcal



  • Set the oven and prepare the pan. Preheat the oven to 375°F, and line a square (approximately 9 X 9-inch) baking pan with parchment paper. (Use a large piece that will cover the sides and cut slits in each corner so that it will lay flat.)
  • Make the crust. Add the pretzels to a food processor fitted with the blade attachment and blend until you have a mostly smooth powder. Pour this into a large mixing bowl and mix in the melted butter. Now press this into the parchment-lined baking pan. (It helps to flatten it out with a flat-bottomed metal spatula.)

The layering process

  • Drizzle the crust evenly with 3 tablespoons of the sweetened condensed milk, then use a small flat-bottomed spatula to carefully spread it out. Sprinkle evenly with ½ cup of the pecans and ½ cup of the coconut.
  • Add the peanut butter and semisweet chocolate to a small sauce pan and place it over low-medium heat. Heat just to melt the chocolate, and then gently mix the two together. Drizzle this evenly on top of the coconut and pecans, and then gently spread it out.
  • Now sprinkle evenly with ¼ cup of the pecans and ¼ cup of the coconut.
  • In a large mixing bowl, combine the milk chocolate chips, peanut butter chips, and butterscotch chips with the remaining ¼ cup of the sweetened condensed milk and the remaining ½ cup of the coconut. Pour this over the last layer and then use your hands or a spoon to move it around so that it's as even as possible.
  • Sprinkle with the remaining ¼ cup of pecans and then place in the preheated 375°°F oven just until the top (mostly along the edges) is golden, about 20 minutes.
  • Let them cool completely in the pan, at least for 1 hour. Then gently lift it out of the pan, carefully holding the edges of the parchment paper. Lift it onto a cutting board and then slice into approximately 20 evenly sized pieces.


Calorie count is only an estimate.
I used Glutino Gluten-Free Pretzels so my son with Celiac Diesase could try this, and they worked very well.
Keywords dessert bars, dessert bar recipes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.