A seven layer cookie bar that’s both chewy and gooey? Look no further than this dippy chippy squares recipe! Layered with all the goodies, it’s not the healthiest option nutritionally speaking but it’s a great treat to indulge with every once and a while!

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Seven layer bar, magic bar, chippy dippy bars, whatever you call it they all mean the same thing: delicious cookie bar magic! Growing up we always referred to them as Dippy Chippy Squares so that’s what we’re calling them in this recipe!

From bottom to top these cookies are layered with a butter and graham cracker crumb crust, chocolate chips, butterscotch chips, shredded coconut, walnuts, and sweetened condensed milk. 

If you’re not a fan of one or two of those ingredients, here are a few swaps you can make:

Coconut - swap for quick oats

Butterscotch Chips - swap for white chocolate chips, peanut butter chips, dark chocolate chips, M&Ms, or any other small chocolate candy

Walnuts - swap for pecans, almonds, cashews, peanuts (be sure to crush them small!)

Ingredients in these Dippy Chippy Squares

Graham Cracker Crust: You can buy pre-crushed graham cracker crumbs or make your own by blending approximately 12 graham cracker sheets in your food processor. Combine the crumbs with melted butter to form a sensational base for these dippy chippy squares. 

Chocolate and Butterscotch Chips: I am not normally a huge fan of butterscotch, I don’t go out of my way for it because it reminds me of the hard butterscotch candies my grandma was always sucking on (bleh!). However, the combination of butterscotch with dark chocolate chips gives these cookie squares such a unique flavor and it’s not overwhelmingly butterscotch-y. P.S. opt for dark chocolate chips if you can (semi-sweet morsels will work as well though!)

Walnuts: I am The Wellness Walnut, therefore we are using walnuts in these cookie squares - obviously! Feel free to reference my swaps above for other nuts you can use instead.

Shredded Coconut: Make sure it's unsweetened, not the end of the world if it’s sweetened but there’s already a ton of other ingredients giving these cookies their sweetness factor.

Sweetened Condensed Milk: Trust me I know this is such a weird ingredient. I’ve only ever used it in this recipe. Good thing is, this recipe uses the whole can so you don’t have to worry about what to do with any leftovers!

Kitchen Tools Needed for this Recipe

• 9x13 baking pan
• Parchment paper
• Food processor or blender 

Want More Delicious Cookie Recipes?

Try these Browned Butter Chocolate Candy Cookies or head to my desserts page for more options!

 

How to Make the Dippy Chippy Squares

Step One: Make the graham cracker crust by combining 1 ½ cups of graham cracker crumbs with one stick of melted butter. Melt the butter in a microwave safe bowl for 30-40 seconds or until completely melted. If using graham cracker sheets instead of pre-crushed crumbs, blend 12 sheets in the food processor until completely crushed. Pour the melted butter into the food processor with the crumbs and pulse a few times until just combined.

Step Two: Press the graham cracker crust into a parchment lined 9x13 baking dish. Press into an even layer across the whole dish. 

Step Three: Layer 1 cup dark chocolate chips, 1 cup butterscotch chips, 1 cup unsweetened coconut shreds, and 1 cup of walnuts on top of the crust. Pour the 14oz can of sweetened condensed milk over top of everything.

Step Four: In an oven preheated to 325° F, bake the cookie bars for 25-30 minutes until edges start to get golden brown.

Step Five: Remove from the oven and let it completely cool before cutting into even pieces.