Scrumptious Seven Layer Bars
Dark chocolate, milk chocolate and butterscotch chips, with coconut and pecans cooked to a candy-like topping over a graham cracker crust. Perfect for lunch desserts!
Ingredients
Graham Cracker Crust
- 5 oz. butter, melted (10 tablespoons)
- 2 cups graham cracker crumbs
Topping
- 6 oz. bittersweet chocolate chips (60% cacao)
- 6 oz. milk chocolate chips
- 6 oz. butterscotch chips
- 1 1/3 cups flaked coconut
- 1 cup chopped pecans
- 1 can sweetened condensed milk (14 oz.) (be sure to get sweetened condensed and not evaporated milk … they are totally different!)
Instructions
- Preheat oven to 350° F. Grease the bottom and sides of a 9x13 pan well with butter or give it a good coating of cooking spray. (Or two 8x8 tins, if you are splitting the recipe in two for freezing half the recipe it giving half away to a friend!)
- Blend graham cracker crumbs and melted butter in a small mixing bowl and stir until well combined. The mixture should hold together when pressed into the palm of your hand.
- Pour the graham cracker crumb mixture into the bottom of the prepared pan and pat down firmly with a flat metal spatula or the back of a spoon.
- Evenly distribute each of the baking chips to cover the entire crust. Repeat the same process with the coconut and the chopped pecans.
- Drizzle the sweetened, condensed milk evenly over the top of all of the goodies. You will need to use a spatula or a cake frosting spreader to spread the condensed milk out as evenly as possible. Don’t worry about making it perfect, though!
- Bake for 25-30 minutes, or until the edges begin to brown and all of the chips are melted and gooey. The chips will firm back up once you cool them, but for now they should look soft!
- Remove from oven and cool to room temperature. Once completely cooled, cut into bars and gobble them up! These store really well in the refrigerator or the freezer. Just be sure to let frozen bars thaw a bit before biting into them!
Notes
Allow the cookies to cool before cutting them or they will be pretty messy! If you don’t mind that … go for it, because they are delicious when they are still a bit warm and gooey! It’s even easier if you refrigerate them for about 10 minutes before cutting, but not necessary.