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Peanut Butter Seven Layer Bars

I adapted the classic recipe for seven layer (or hello dolly or magic) bars and swapped peanut butter chips for butterscotch chips, mini peanut butter cups instead of nuts, and added peanut butter to the sweetened condensed milk. Triple the peanut butter always makes me happy.There are so many flavors and textures in every bite and you’ll love these.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 1 8x8 pan, 9 to 12 generous squares
Calories: 462 kcal
Course: Others

Ingredients

  • ¼ cup butter melted (I use unsalted, but salted tames some of the sweetness)
  • scant 3/4 cup graham cracker crumbs
  • ½ cup semi-sweet chocolate chips
  • ½ cup peanut butter chips
  • 1 cup sweetened shredded coconut flakes measured loosely and not packed
  • 1 cup minis peanut butter cups
  • two-thirds of one 14-ounce can sweetened condensed milk eyeball it
  • ¼ cup creamy peanut butter

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with Reynolds Wrap® Non-Stick Aluminum Foil, spray with cooking spray; set aside.
  2. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  3. Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
  4. Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips. The amount of crust is skimpy and barely covers the pan, but it’s okay.
  5. Evenly sprinkle with the chocolate chips, peanut butter chips, coconut, and peanut butter cups; set aside.
  6. To a small bowl add the sweetened condensed milk, peanut butter, and stir to incorporate the peanut butter.
  7. Evenly drizzle the sweetened condensed milk-peanut butter mixture over the pan.
  8. Bake for about 25 to 30 minutes, or until lightly golden brown around edges and the center is mostly set. Keep an extremely close eye on bars in the final minutes of baking because coconut can go from raw-looking to burnt in one minute. I’ve baked the bars in different ovens and have baked for as long as 30 minutes and as short as 23 minutes; watch your bars and not the clock.
  9. Place pan on a wire rack and allow bars to cool in pan for at least 2 hours, or overnight, before slicing and serving. Bars firm up as they cool. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
  10. Adapted from Seven Layer Bars

Nutrition Information

Serving 1 Calories 462kcal (23%) Carbohydrates 46g (15%) Protein 12g (24%) Fat 28g (43%) Saturated Fat 12g (60%) Polyunsaturated Fat 13g Cholesterol 25mg (8%) Sodium 278mg (12%) Fiber 3g (12%) Sugar 37g (74%)

Nutrition Facts

Serving: 18x8 pan, 9 to 12 generous squares

Amount Per Serving

Calories 462

% Daily Value*

Serving 1
Calories 462kcal 23%
Carbohydrates 46g 15%
Protein 12g 24%
Fat 28g 43%
Saturated Fat 12g 60%
Polyunsaturated Fat 13g 76%
Cholesterol 25mg 8%
Sodium 278mg 12%
Fiber 3g 12%
Sugar 37g 74%

* Percent Daily Values are based on a 2,000 calorie diet.