I am someone who LOVES to bake and cook, especially for friends and special occasions. There is one recipe I learned from my high school drama teacher that I still love to make, even 5 years later. It is THAT easy of a treat to whip up!

I present to you the 7 Layer Bar, or as I would like to call it, “Heavenly Goodness”.

Since I know this recipe from memory I thought I would seek out the full recipe online to help with those who stick to exact measurements, etc. There are several ways to make these bars of deliciousness however Brown Eyed Baker is by far the best recipe listed out of all I have found. The only difference however is I don’t personally toast the shredded coconuts before adding them, I think her recipe is just another way to do it. Completely up to you.

Seven-Layer Bars

Yield: 18 bars

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
½ cup butterscotch chips
1 (14-ounce) can sweetened condensed milk

1. 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.

2. (optional) 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.

3. Melt the butter and combine with graham cracker crumbs in a small bowl. Toss with your fingers until the butter is evenly distributed. Press the crumbs evenly onto the bottom of the prepared pan.

4. 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.

5. Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.

6. Remove the bars fromthe 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-inch bars.

Great treat for kids but don’t forget your milk and lots of napkins!

Recipe Courteous Brown Eyed Baker

Brandi
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