7-layers Bar (minus 1 layer)

Monday, February 7, 2011

Snow day! Woohoo! We've had some delays, and that only means one thing: baking day! Duhhhh. I had a ton of items on my "to-bake" list. But what do I go and do, I bake something not even on it! Oh well, it was something I've wanted to try. These were so fun to make too=)


I had a bunch of random bags of chips I had started but never finish
ed using, so I figured this was a good way to get rid of them. And, we FINALLY had some sweetened condensed milk in the house and I was dying to use it. I LOVE sweetened condensed milk!


Anyway, as I started making this beginning with layer one, I didn't think the graham cracker base was enough to fill a 13 x 9 pan. It looked like just enough for a square 8 x 8 pan. So that's what I used. Which meant that by decreasing the surface area I would
have a lot more of my filling items squeezed into a smaller space. Problem? I think not. Just more to love in each bite!


I omitted the coconut. Hence the title. And I love all the flavors going on i
n this. Nuts, Honestly this bars were mmm, mmm, good! There were super rich and ooey gooey! I'm so glad I made them. They're something I won't make often because of how decadent they are, but when I do it will be a great treat to have!


(The recipe I'm posting is including all seven layers.)


7-Layers Bars
from Brown Eyed Baker

1 cup sweetened flaked coconut
8 tablespoons (1 stick) unsalted butter
9 graham crackers (5 ounces), crushed
1 cup finely chopped walnuts
1 cup semisweet chocolate chips
½ cup white chocolate chips
½ cup butterscotch chips
1 (14-ounce) can sweetened condensed milk

1. Adjust an oven rack to the lower-middle position and preheat to 350°F. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.

2. Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. (Keep a close eye on it – coconut can go from slightly browned to burnt in a matter of seconds.) Set aside.

3. Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.

4. In order, sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.

5. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.

6. Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.



4 comments:

  1. Tracy said...:

    These look lovely!

  1. Monet said...:

    They are decadent...but they are good! Thanks for always making me smile with your words, photos and recipes. I hope that your Wednesday is full of joy!

  1. Tracey said...:

    I'm so with you Sherry on all the random bags of half empty chips. This is a great way to use them up!

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