Eleanor's 7 Layer Cookies

Lori Heddinger


Eleanor was my mother and these amazing treats were my favorite! I recently made a batch for a gathering and they are just as delicious as I remembered. And couldn't be easier to make.
The amounts are approximate. Just use the bags of chips and walnuts from the bakery section of your grocery store.

★★★★★ 2 votes
12 - 16
10 Min
30 Min


1 stick
butter, melted
1 1/2 c
graham cracker crumbs
14 oz
bag of sweetened shredded coconut
12 oz
bag of butterscotch chips
12 oz
bag of chocolate chips (either semi-sweet or milk chocolate)
12 oz
bag of chopped walnuts
14 oz
can of sweetened condensed milk


1Preheat oven to 350 degrees.
2Melt the stick of butter in a 9x13 pan - I use a glass pyrex pan. Spread across the bottom and up the sides with a pastry brush.
3Sprinkle the graham cracker crumbs evenly across the bottom of the pan and let them absorb the butter.
4Next evenly distribute the coconut, then the butterscotch chips, followed by the chocolate chips and finally the walnuts pieces.
5Drizzle the whole can of condensed milk across the entire pan, then bake for 30 minutes or until the top is slightly browned and bubbling.
6Allow to cool completely on a rack, then cut into squares.

About this Recipe

Course/Dish: Cookies