Wednesday, April 3, 2013

Seven Layer Bars

I was told by my Aunt Chris that I have been neglecting my cooking blog and she is 100% correct. I have a very busy 9 month old on my hands and barely have time to cook these days, let alone take pictures of it, edit the pictures, and sit down to write it all up in a blog. But this blog was kind of my first baby (aside from our very spoiled pug Wendell) and I do need to give it some love and attention from time to time. Thank you for those of you still checking in on it. I hope you will forgive me for the neglect by sharing these delicious Seven Layer Bars! I had never made them before and really have only had them a couple times, but for some reason I got it in my head to make them a couple of weeks ago. I sent them in to work with my husband and when I asked how his co-workers liked them he told me that one lady said, "I love your wife!" And that makes it all worth it, knowing someone else enjoyed these tasty treats. They are fairly simple to make but plan ahead because they have to cool for TWO HOURS!
Seven Layer Bars
From Brown Eyed Baker
Printable Version
1 cup sweetened flaked coconut
8 tablespoons (1 stick) unsalted butter
9 graham crackers, crushed or 5 ounces of graham cracker crumbs
1 cup finely chopped walnuts (I prefer pecans so used those)
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
1/2 cup butterscotch chips
1 (14 ounce) can sweetened condensed milk

Adjust an oven rack to the lower-middle position and preheat oven to 350 degrees. Line a 9X13 pan with two overlapping pieces of foil or parchment paper, leaving overhand to act as handles for lifting the bars out of the pan. Spray with non-stick cooking spray. 
Spread the coconut on a baking sheet and bake until the outer flakes begin to brown, about 4 minutes (keep a very close eye on it!). Set aside to cool.
Melt the butter and combine with the graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly into the bottom of the prepared pan to form your first layer. 
In order, sprinkle the pecans, chocolate chips, white chocolate chips, butterscotch chips and then coconut on top of the graham cracker crust. Pour the sweetened condensed milk over the entire dish. 
Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack until room temperature, about 2 hours. 
Remove the bars from the pan using the foil or parchment paper handles and place onto a cutting board. Using a sharp knife cut into small bars because these babies are RICH!



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