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Seven Layer Bars

Seven Layer BarsWhen I was in High School only seniors were allowed to leave campus during the day, but, as soon as I got my drivers license, my friend Blair and I would sneak out to buy Seven Layer Bars from a local bakery. Yes, we risked getting detention because these bars are THAT addicting. I still have zero self-control, so these are not treats that I want sitting around the house. My best friend from High School and her fiance came into town last weekend and it seemed like the perfect opportunity to make them!

Some people call 7-Layer Bars “Magic Bars”. It is my firm belief that these bars got this nondescript name because the only reason such a simple recipe could taste so amazing is by magic. I actually found my great-grandmother’s recipe for this magical treat in my Mom’s recipe box. Had I known it was there in High School, I could have saved Blair and I several hours of detention!

Seven Layer Bars

Seven Layer Bars

Great-Grandmother Brown (RoRo)

 

½ cup salted butter

2 cup graham cracker crumbs (~16 graham cracker sheets)

2 cups shredded coconut

1 package (12 oz) semi-sweet chocolate chips

6 oz (½ package) butterscotch chips

1 15 oz can sweetened condensed milk

1 cup chopped nuts (I used walnuts but some recipes call for a mixture of chopped nuts)

 

Preheat oven to 325°. Melt butter in a microwavable bowl and mix with graham cracker crumbs. Press buttered crumbs into the bottom of a 13”x9”x2” baking dish. Sprinkle the coconut on top of the graham cracker crust. In all honestly, I doubled the crust and the coconut because I think it provides a rich base. Sprinkle chocolate chips followed by the butterscotch chips.

Pour sweetened condensed milk over entire surface. My only advice here is to keep the can moving so the milk doesn’t pool. I create a pattern like a sine wave and then go back across in the same pattern but filling in the gaps. I apologize for the math analogy…I just couldn’t refrain.

Lastly, sprinkle the nuts over the surface. I prefer fewer nuts, but that is another magical element to these bars: you can easily modify them to your tastes!

Bake at 325° for 20-30 minutes or until the edges are just beginning to brown. Immediately after removing the 7- layer bars from the oven loosen the sides of the bars from the pan, or they will be impossible to remove. Cool on a rack.

Once they are completely cooled, cut them into bars with a knife and store in a sealed container.

Seven Layer Bars

 

8 Comments

  • Susan Brown
    March 28, 2013 at 1:04 pm

    I don’t remember RoRo making these. David says she knew that he didn’t like coconut. (He does now!) I like the idea to double the crust!

    Reply
  • AmericanCooking22
    March 29, 2013 at 10:51 pm

    I don’t remember her making them either, but I always requested her Pecan Tassies! A recipe that I will be attempting as soon as I get a mini cupcake pan!

    Reply
  • Susan Brown
    March 30, 2013 at 11:41 am

    Is your friend Blair the one we met here one time when he was singing with an acapella group? And what did your mom say upon reading this and finding out you used to sneak away from school? 🙂

    Reply
  • AmericanCooking22
    March 30, 2013 at 12:41 pm

    Different Blair! We’ll have to ask my Mom!

    Reply
  • Rosie @ Blueberry Kitchen
    April 1, 2013 at 12:57 pm

    Yum, your bars look so delicious!

    Reply
    • AmericanCooking22
      April 1, 2013 at 1:09 pm

      Thanks! I can’t wait to check out your blog!

      Reply
  • Lola
    December 9, 2013 at 10:46 pm

    These look amazing! Quick question- is the recipe provided already with your doubled crust/ coconut, or are you suggesting that we double the measurements you provided? Thanks for this awesome recipe!!

    Reply
    • AmericanCooking22
      December 10, 2013 at 3:30 pm

      I already doubled them in the recipe as written. Sorry for the confusion! That’s the best thing about these bars, you can change the proportions to your taste!!

      Reply

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