Friday, July 23, 2010

Seven Layer Bars

Seven Layer Bars - made July 21, 2010 from (submitted by Patty Tindall)

My friend Hildy mentioned Seven Layer Bars in a facebook post and my Pavlovian response was to hunt up a recipe and bake some, especially since I had all seven ingredients on hand and they were part of the "must use up" list. Seven layer bars are more like seven-ingredient bars. The basic recipe is normally a graham cracker crust "layered" with chocolate chips, butterscotch chips, nuts, coconut and sweetened condensed milk. This is a pretty basic recipe for them and like any tried and true recipe, it turned out well although nothing really spectacular. They're good but, as you've probably guessed by now, I'm super picky about baked goods so I wouldn't call these "great". But for magic cookie bars, they're decent. My favorite Seven Layer Bars would be from Dean & Deluca in St Helena, CA. They cut the pieces big, the graham cracker crust is thick and they really layered on the chips, nuts and coconut.

The only thing I did differently in this recipe is I combined the melted butter and graham cracker crumbs in a bowl rather than melting in the pan. This way I could control the mixing of the crust and I let the mixture sit for a few minutes so the graham cracker crumbs could absorb the butter better. Otherwise, it'd seem more greasy when baked because the butter would separate. I also patted the crust firmly into the bottom of the pan so it stays intact as a crust. For the nuts I used toasted almonds. Can't remember exactly how long I baked these since I didn't time them but I went more by how brown the coconut got rather than the edges. I baked until some of the coconut in the middle was also brown, not just the edges.

½ cup unsalted butter
1 ½ cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 14-ounce can sweetened condensed milk
1 1/3 cups shredded coconut

1. Preheat oven to 350˚F.
2. Place butter in 9 x 13-inch pan and melt in oven. Swirl to coat bottom and sides with butter.
3. Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
4. Bake until edges are golden brown, about 25 minutes. Let cool.

1 comment:

  1. My friend who made them for us says she uses carob + 70% chocolate, also uses less condensed milk than the recipe calls for. Sounds gross, but it was among the best I've had, as it cuts the ridiculous sweetness.