I first posted my recipe for Seven Layer Bars in 2010. They are one of my all-time favorite treats. Every time I make Seven Layer Bars, I wonder why I don't whip these babies up every week. Oh...I know. Because I would eat every. single. one. And that wouldn't be so great for fitting into my pants. ("Baby weight? No...this is Seven Layer Bar weight.") Studded with chocolate and butterscotch and gilded with the nectar of the gods that is sweetened condensed milk, I can't limit myself to just one. They are just so, so good.
Next time you need a treat for a bake sale, a potluck, or just a night on the couch with Netflix, make yourself a batch of Seven Layer Bars. You'll be glad you did.
Let's get cooking!
Seven Layer Bars
Originally posted October 2010
1 1/2 cups graham cracker crumbs
1/2 cup butter
1 heaping cup chopped pecans
1 heaping cup chocolate chips
1 heaping cup butterscotch chips
1 3/4 cups sweetened flaked coconut
1 (14 ounce) can sweetened condensed milk
Preheat oven to 350 degrees. Grease a 9" x 13" baking dish and set aside.
In a small bowl, combine graham cracker crumbs and butter. Press evenly into the bottom of the prepared baking dish to form a crust. Sprinkle pecans over the crust. Top with chocolate chips and butterscotch chips. Sprinkle coconut on top of that. Finally, drizzle sweetened condensed milk over the coconut. (I find it helps to avoid drizzling the sweetened condensed milk around the very edges of the pan. The condensed milk can bake onto the edges of the pan, and this makes it really sticky and tough to get out of the pan.)
Bake in preheated oven for about 20 minutes, until the coconut is light golden brown. Cool, then slice into bars.