Seven Layer Bars
User Reviews
5
Seven Layer Bars
Description
Seven Layer Bars start with a crust made from finely crushed graham crackers mixed with melted butter, pressed evenly into a foil-lined 9 by 13-inch pan. Layered on this crust are finely chopped walnuts followed by semi-sweet chocolate chips, white chocolate chips, and butterscotch chips. A generous layer of toasted sweetened flaked coconut tops the chips before a layer of sweetened condensed milk is drizzled evenly over the ingredients.
The bars bake at 350 degrees Fahrenheit for 25 to 30 minutes until golden brown and fragrant, allowing the condensed milk to meld the layers into a chewy, rich dessert with a contrast of crunchy nuts and creamy chocolate. Once cooled for about two hours, the bars are lifted out using the foil sling and cut into squares.
This dessert yields about 18 generous bars, with variations possible by switching the types of graham crackers or chips. The toasted coconut adds a subtle nutty flavor and crunchy texture. The bars are indulgent enough that smaller portions can satisfy, making them suitable for potlucks or parties.
Store finished bars wrapped at room temperature for up to three days or freeze tightly wrapped for up to two months. Thaw at room temperature before serving. The bars hold well and maintain texture after storage.
Ingredients
- 9 whole graham crackers
- 8 tablespoons butter melted and cooled (1 stick)
- 1 cup walnuts finely chopped
- 1 cup chocolate chips semi-sweet
- 1/2 cup white chocolate chips
- 1/2 cup butterscotch chips
- 1 cup sweetened flaked coconut toasted
- 14 ounces sweetened condensed milk
Instructions
- Adjust an oven rack to the lower-middle position and heat oven to 350 degrees. Line a 9 by 13-inch cake pan with foil and coat with nonstick cooking spray.
- In a food processor or in a plastic bag with a rolling pin, finely crush graham crackers. Toss with butter, then press into prepared pan in an even layer.
- Layer the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconuts on top of the graham cracker crumbs in that order. Drizzle condensed milk evenly over the top.
- Bake until golden brown and fragrant, about 25 to 30 minutes. Cool in pan completely on a wire rack, about 2 hours. Lift bars out of the pan using foil sling and cut into squares.
Notes
- Honey-flavored or cinnamon graham crackers both work well for the crust; substitute crushed digestive biscuits if unavailable.
- Dark, milk, peanut butter, or chopped chocolate chips can be used instead of the specified chips for variety.
- Sweetened flaked coconut is preferred toasted for more flavor; unsweetened can be used as an alternative.
- This recipe yields about 18 bars; smaller pieces yield up to 24.
- Wrap cooled bars tightly to store at room temperature for up to 3 days or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18squares
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 217kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 88mg | 4% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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