This recipe is not for the faint of heart. At about 15 minutes in the oven, an intoxicating aroma permeates the kitchen and separates you from your will power. Just brew yourself some coffee, sit down and wait for the baking to be done, because it’s all over after that.
A food processor is your friend for the graham crackers and peanuts. One sleeve of graham crackers was a little more than 1 cup once it took a spin in my processor. The peanuts chopped up nice and quick. It’s actually bothersome how fast this recipe comes together. That means I’m always 35 minutes away from 7 layer bar heaven. Let us begin….so you can be tormented with this knowledge like I am.
Butter it up, Baby.
Pour in 1/2 stick
of melted butter.
Graham cracker crumbs make a nice base.
Coo-coo for coconut!
Chocolate chips. Resist dumping in the
whole bag. Or don’t. I won’t tell.
Sweetened Condensed Milk.
Poured in a criss-cross grid pattern
for even distribution.
Yep, that’s what I thought.
I used salted nuts to balance out
the sweetness of the bars.
Melty, toasted, gooey goodness.
Make sure and wait until completely cooled before serving. I know it’s hard, but it’s worth the wait.
Then again, if you ladle some into a dish and put a scoop of vanilla ice cream on top, I think I would admire the heck out of you.
Seven Layer Bar Cookies
- 1/2 stick of butter
- 1 c. graham cracker crumbs
- 1 c. shredded coconut
- 6 oz. (1/2 package) chocolate chips
- 6 oz. (1/2 package) butterscotch chips
- 1 can sweetened condensed milk
- 1 c. chopped nuts
- Butter a 9×13 pan.
- Sprinkle ingredients in order given. One layer at a time (no stirring).
- Bake 30 minutes at 350 degrees.
- Cool and cut into squares.