Seven Layer Bars

Seven Layer Bars are one of the busy cooks best bar recipes. These are pricey to make but in terms of time and little to no work or clean up they can’t be beat.
If you can find the small bags of chips and coconut you don’t even have to measure just use the whole bag. 
These were always a great favorite of the people I worked with at the newspaper. Mostly younger unmarried people they were always ready for a dessert and without a doubt Seven Layer Bars were among the favorites. 
While there are many recipes out there for them, this one comes from The Southern Living cookbook published in 1978 Our Best Recipes. If you need a dessert bar in a hurry and want to impress this is the recipe to use.
Seven Layer Bars.
1 cup Graham Cracker Crumbs
1/4 cup butter
1 cup Flaked Coconut
1 Cup Chocolate Chips
1 Cup Butterscotch Chips
1 14 oz can Eagle Brand Milk
1 cup chopped Pecans
Heat Oven to 350° Place 1/2 of a stick of butter in 9x13 pan, put in oven to melt the butter. While this is melting you can measure out 1 cup of Graham Cracker crumbs from a box of Graham Cracker Crumbs or using crackers in a plastic bag crush one cup of crumbs. You will also want to slightly chop or break up one cup of Pecan halves.
Remove pan from oven; 
spread cup of graham cracker crumbs, small bag of flaked coconut (1 cup), small bag (1 cup) chocolate chips, small bag (1 cup) butterscotch chips  in layers, Pour one can of sweetened condensed milk over the chips, I use Eagle Brand. This is not Condensed milk but the sweetened milk so beloved by Southerners. 
Spread one cup roughly chopped Pecans over top. 
Bake in the 350° oven for 28 minutes for glass pan or 30 for a metal pan.
Let cool and cut into SMALL pieces. These are very rich.

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