My mom used to make Seven Layer Bars, especially if company was coming. These sweet morsels are to die for – rich, creamy, chocolaty and delicious.
I thought about Mom and those bars recently and decided to make a batch for some kids I cook for. As expected, each and every one was wolfed down and an order is now on the table for more, any time I want to make a batch.
Seven Layer Bars can serve as dessert on their own – no ice cream or whipped cream necessary – just a napkin. Or they make great finger food – like cookies or brownies.
Probably all experienced cooks out there have made Seven Layer Bars sometime in the past. If you haven’t, for gosh sakes do it soon. If you haven’t made them in a while, now is a good time.
This is just a reminder that some of the old tried and true recipes are just as good today as they were when we were growing up.
Here’s how:
Seven Layer Bars
2 sticks butter
1 1/2 cups graham cracker crumbs
1 C semi-sweet chocolate chips
1 C butterscotch chips
1 Chopped pecans
1 (14 ounce) can sweetened condensed milk
1 1/2 cups shredded coconut
Preheat oven to 350 degrees F and place the butter in a 13 x 9 inch pan and melt in the oven. Swirl to coat the bottom and sides.
Spread the graham cracker crumbs evenly over the bottom of pan, and then add a layer of chocolate chips, a layer of butterscotch chips, and a layer of pecans over the crumbs. Pour condensed milk over the mixture, and then sprinkle the coconut over the condensed milk.
Bake until the edges are golden brown, about 25 minutes. Let cool before cutting into bars. Then make some more because they will all be gone.