I’m the type of guy that’ll look at a table of Christmas cookies and treats and can’t decide which one I want. I’ll take the chocolate one, a couple of the coconut things, a few of the white chocolate treats, definitely a handful of the candies with nuts on top. The genius of the Seven Layer Bar is it combines all that is good in life into one compact dessert.
Honestly if I could only pick one dessert to eat this December it would be the Seven Layer Bars. Three kinds of chocolates melted together in a sea of sweetened condensed milk(not evaporated milk) combined with the crunch of the walnut and coconut resting on a bed of gram cracker crumbs makes me wonder why this is just a dessert made for the holidays in December.
I started out by preheating the oven to 350F and lining a 9 x 13 inch pan with aluminum foil, with the extra foil hanging over the sides of the pan. This will make it easier to remove the bars from the pan when they’re done baking. I can just pull the foil out of the pan and put it onto a cutting board so I can slice them into individual pieces.
Next I sprinkled the coconut onto a separate baking sheet and baked it for about four minutes, while keeping a close eye on it. Coconut flakes can go from toasted to burnt in a matter of seconds. After the coconut flakes were toasted I removed the baking sheet from the oven and set it aside.
The next thing I did was melt the butter in a small saucepan. While the butter was melting I put the graham crackers in a plastic bag and smashed them into really small pieces. My children love to help me with this part by smacking the bag of graham crackers with the meat tenderizer while calling it all sorts of names.
Once the butter was melted I mixed in the graham crackers and just tossed them with my fingers until the butter was evenly distributed then placed it into the foil lined pan. This part always makes me nervous because I always feel like I’m not going to have enough of the graham cracker crust to line the pan. I’ve found that the trick is to press the graham crackers down kind of hard to spread it out, but I always try to make the crust as even as I can in the pan.
Now that the hard part is done it’s time to put this dessert together and get it in the oven. In this specific order I sprinkled the chopped walnuts onto the crust, followed by the chocolate chips, white chocolate chips, butterscotch chips, toasted coconut flakes, then finally I poured the sweetened condensed milk over the entire dessert. I put the pan in the oven for twenty-five minutes until the top is golden brown.
Once it’s done baking I put the pan on a cooling rack for two hours so all that melted chocolate can become solid again, then I pulled the giant bar out of the pan by the aluminum foil hanging over the sides of the pan so I could cut it into individual pieces.
I cannot remember where I got this recipe; I think it was from a Facebook friend a few years ago.
So you’ve already made some delicious recipes from my website or you’re going to make them soon. Are you going to bring them to work or a party? Because I know you want to show off the food you made. Either way you’re going to need something to bring it in right?
I recommend, the Pampered Chef Chillzanne Rectangle Server. I’ve had one for years and I always use it for bringing food like this to parties or work. It comes with an insert and removable dividers. The insert will keep your food cold if you store it in the freezer beforehand. A nice thing about the insert is that one side is flat and the other side has cut outs specifically made for deviled eggs.