Monday, June 27, 2011
7 Layer Bars
I recently brought dinner to a friend of mine who had a baby. The night before I planned to visit, I realized I didn't make any kind of dessert-you can't bring someone dinner and leave out the sweets! I didn't have a lot on hand (no milk really limits you in baking!), but I figured I could throw something together. A quick Google search lead me to these 7-Layer Bars, and luckily I had nearly all of the ingredients in my pantry; I did have to sub milk chocolate chips for the white chocolate, but really, who's going to complain about more chocolate?!
These bars are thick, a bit chewy, and wonderfully sweet. They're easy to whip up and a complete crowd pleaser. What more could you ask for in a dessert?
PS If you're looking for an easy, yet impressive dessert for the 4th of July, these cookies definitely fit the bill.
Source: Brown-Eyed Baker
1 cup sweetened flaked coconut
8 tablespoons (1 stick) unsalted butter
9 graham crackers (5 ounces), crushed
1 cup finely chopped walnuts
1 cup semisweet chocolate chips
½ cup white chocolate chips (I used milk chocolate)
½ cup butterscotch chips
1 (14-ounce) can sweetened condensed milk
Adjust an oven rack to the lower-middle position and preheat to 350°F. Spray a 9×13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of foil or parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.
Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. (Keep a close eye on it – coconut can go from slightly browned to burnt in a matter of seconds.) Set aside.
Melt the butter and combine with graham cracker crumbs in a small bowl. Toss together until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.
In order, sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.
Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.
Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2" by 3" bars.