7 Layer Bars
These old fashioned bar cookies are super easy to make, and even easier to eat!
- 1 stick (½ cup) unsalted butter
- 1½ cups graham cracker crumbs
- 1 can (15 oz) sweetened condensed milk
- 1 cup sweetened shredded coconut
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup chopped walnuts or pecans
Preheat oven to 350°F. Spray a 13x9 inch baking dish with cooking spray.
Place the butter in the baking dish. Put the dish in the oven for 3–5 minutes, or until the butter is just melted. Take care not to let the butter turn brown.
Remove the dish from the oven and sprinkle the graham cracker crumbs over the butter in an even layer (it doesn't have to be perfect).
Drizzle the sweetened condensed milk over the graham cracker crumbs. Again, it doesn't have to be perfect—the milk will spread out in the oven.
Sprinkle the coconut evenly on top, then top with the chocolate chips and butterscotch chips.
Sprinkle the chopped walnuts on top, then press the bars lightly with your hands or a spatula. This ensures that the toppings will stick to the crust.
Bake for 25–28 minutes, or until the bars are golden brown on the edges. Let cool, then run a knife around the edges to loosen them from the pan. Cut into squares and serve.
You can use either sweetened or unsweetened shredded coconut for this recipe.
To freeze the bars, bake the bars as directed and let cool. Cut the bars and wrap them in plastic wrap, then place them in a resealable freezer bag. Freeze for up to 2 months. To defrost, let the bars sit at room temperature overnight.
You can make your own graham cracker crumbs by pulsing whole graham crackers in a food processor or pounding them in a plastic bag with a rolling pin. You'll need 10 full sheets of graham crackers to create 1½ cups.
Calories: 277kcalCarbohydrates: 31gProtein: 4gFat: 16gSaturated Fat: 8gCholesterol: 20mgSodium: 113mgPotassium: 177mgFiber: 2gSugar: 24gVitamin A: 207IUVitamin C: 1mgCalcium: 75mgIron: 1mg