14 April, 2021
Seven Layer Bars
Quarantine Birthday Two: Electric Boogaloo demanded a birthday snack that could be transported and shared with relative ease, and as someone who struggles with depression in isolation, I needed something easy to make in the event I wasn’t feeling so hot on the day-of (spoiler: I was well enough to bake!). My solution, as recommended by a new baking buddy of mine, was to make these seven-layer bars from a super simple recipe. They’re delicious, rich, and easy to deliver to friends and family in lieu of having everyone over for a big birthday shindig. What’s not to love about that?
1/2 cup Butter
1 1/2 sleeves Graham crackers, crumbled
1 1/2 cup Semisweet chocolate chips
1 1/2 cup Butterscotch chips
1 1/2 cup Walnuts, chopped
1, 14 oz can Sweetened condensed milk
1 1/2 cup Shredded coconut
Preheat the oven to 350 degrees F. Cut up your stick of butter and place it in a 13″ x 9″ baking dish. Pop the dish in the oven to melt the butter.
Meanwhile, break your graham crackers up and put them in a food processor. Mill them until you get nice, even crumbs.
Once your butter is done melting, swirl it around the pan to coat the bottom and sides, then add the graham cracker crumbs. Press the crumbs into a crust, then begin layering: Chocolate chips, butterscotch chips, chopped walnuts, condensed milk (poured as evenly as possible), and coconut.
Bake for 25 minutes or until the coconut has begun to turn golden brown evenly across the top. Remove from oven and cool completely before cutting with a knife and removing from the pan. I suggest using a pie server/spatula to scoop the bars out. The narrow edge makes it easy to get under individual bars without ripping up their neighbors from below.