Thursday, August 26, 2010

Recipe #58: 7-Layer Bars (dessert!)

Well, I don't make desserts that often, but I found this recipe and just had to try it for a friend's get-together.  It's SO easy to make and definitely fantastic, even for someone who doesn't really have a sweet tooth, like me.  I love the coconut...

This is the cookbook I found this recipe in:

What Can I Bring? Cookbook (Cake Mix Doctor)

Just a tip:  To help with cutting the bars, first line the casserole dish with aluminum foil, with flaps hanging over the side, so after the cooling period, you can just lift the whole thing out, trim off the edges if they're stuck, and cut them without the dish being in the way.


8 tablespoons/1 stick unsalted butter
1 1/2 cups graham cracker crumbs (12 whole graham crackers)
1 1/3 cups semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts or pecans
1 can (14 oz) sweetened condensed milk
1 cup sweetened flaked coconut


Place a rack in the center of the oven and preheat the oven to 350 degrees F.  Place the butter in a 13x9 inch glass or ceramic baking dish and place it in the oven until the butter melts, about 10 minutes.  Remember to put the aluminum foil in FIRST, before the butter if you want to use this technique.

Remove the baking dish from the oven and swirl it to coat the bottom and sides with butter.  Spread the graham cracker crumbs evenly over the bottom of the baking dish.  First layer the chocolate chips, then the butterscotch chips, and then the nuts over the crumbs.  Pour the condensed milk over the nuts and top it with the coconut.

Bake the bars until the edges are golden brown, 25-28 minutes.  Let the bars cool for at least 40 minutes before cutting them.  Transfer the bars to a plastic storage container lined with wax paper until ready to use.

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