Easy to make and super-rich, these 7-layer bars can be customized with any kind of chips, such as white chocolate, peanut butter, dark chocolate, raspberry and more.
These sweet and gooey bar cookies are made with seven luscious layers of candy, coconut, and nuts. They have been popular since the 1950's but went out of fashion during the low-fat craze of the 80's. Fortunately, 7-layer bars have made a comeback as a retro-chic childhood-flashback treat. Modernize them by using new combinations of chips, like dark chocolate and raspberry, or milk chocolate and peanut butter.
Necessary Equipment to Make Seven Layer Bars:
- rolling pin
- gallon-sized zipper-closure bag (such as Ziploc brand)
- glass measuring cup (to melt butter)
- medium mixing bowl
- mixing spoon
- 13" X 9" baking pan
- 1 cup measuring cup (dry measure)
- nut grinder or cutting board and chef's knife
- flat-blade spatula or dough scraper to cut bars
- mini muffin papers (optional)
Ingredients for Seven-Layer Bars:
- 6 1/2 whole graham crackers, crushed to make about 1 cup of crumbs
- 6 tablespoons butter
- 1 cup coconut (sweetened, shredded)
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 1 cup walnuts (very finely chopped)
- 1 14-ounce can sweetened condensed milk
How to Make Seven-Layer Bars:
- Preheat oven to 350 degrees Farenheit
- Place graham crackers into the gallon-sized ziploc bag and crush them with the rolling pin. Using the glass measuring cup, melt butter in the microwave on 50% power in 30-second increments. In medium mixing bowl, mix cracker crumbs and melted butter until moistened.
- Spread graham cracker mixture evenly over the bottom of a 13" X 9" pan. With your fingers or the back of a spoon, press the cracker mixture firmly into the pan.
- Sprinkle coconut evenly over the graham cracker base. Be sure to cover the edges and corners.
- Sprinkle chocolate chips evenly over the coconut, reaching all sides and corners.
- Sprinkle butterscotch chips evenly over the chocolate chips, reaching all sides and corners.
- Using your fingers, press the chips down into the coconut layer, reaching all sides and corners.
- Grind the walnuts in a nut grinder or chop them very finely with a knife, or process them in a food processor. Sprinkle the nuts evenly over the chips in the pan.
- Pour the sweetened condensed milk evenly over the nuts. Try to cover every spot with a little condensed milk.
- Bake in 350 degree (F) oven for 25 minutes or until edges begin to brown.
- Cool completely. When completely cool, place in freezer for 20 minutes before cutting.
- While still in the pan, cut squares using a dough scraper, flat edge spatula, or knife. Life individual squares out of pan, and, if desired, place in muffin papers.
Storing "7-Layer" Bars:
Store in an airtight container at room temperature for up to a week, or store in the freezer.
Source: Adapted from the original recipe found in the Farm Journal Christmas Book (1970)
The copyright of the article Old-Fashioned 7-Layer Bars in Dessert Recipes is owned by Francine Morrissette. Permission to republish Old-Fashioned 7-Layer Bars in print or online must be granted by the author in writing.
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