These Seven Layer Bars are not your ordinary, classic seven layer bar. With chocolate-covered toffee bits in the graham cracker crust, a layer of melted chocolate and LOTS of glorious sweetened condensed milk, these are outrageous!
These Outrageous Seven Layer Bars are your classic seven layer bars on steroids.
I actually had another recipe ready to post today, but after making these the other day, I couldn’t wait to share this recipe.
I took some to my sister and she called me and said “When are you posting those?!?!?”
I think I gained 10 pounds just making and looking at them and then another 10 pounds eating as many as I did. . . .ugh!Seven layer bars have always been one of my favorite bars and why wouldn’t they be?
Graham crackers, chocolate chips, butterscotch chips, coconut, sweetened condensed milk. . . I’m drooling just typing this.
Now take that classic layer bar and add some ground up chocolate-covered toffee bits into the graham crackers crust, a layer of melted milk chocolate, toasted coconut and TWO CANS of sweetened condensed milk. Yes, I said two!!!. . . . Heaven help me!
I could drink that stuff right from the can!
Two cans of that heavenly, rich, goodness gives these bars a rich butterscotch flavor and chewy texture that is just insanely delicious!Now I am not usually a fan of nuts in cookies. In fact, I have never used nuts when I’ve made the classic Seven-Layer Bars (or magic bars as they’re also called), but I decided to give it a try this time. The recipe talked about how toasting the nuts improves their flavor and texture in these bars, so I thought, why not?!
You can leave out the nuts if you prefer, but they actually didn’t bother me at all in these bars.
As these bake up, there will be spots where the sweetened condensed milk seeps up through and “puddles” up on top (see below. . . YUM!). Holy moly those were my favorite pieces. So just in case you haven’t figured it out by now, I am completely head-over-heels in love with these babies!
I could eat these every. single. day.
I might just have to make these again because today is my birthday and I think I’d rather have these than cake (lol!).
Hope you love them!
A FEW TIPS/NOTES FOR MAKING THESE BARS:
- To toast coconut, you can do it two different ways. First, you can spread it on a rimmed baking sheet and toast it in a 350-degree oven, stirring often, until lightly golden, about 8 to 10 minutes. Or you can put it in a large, non-stick skillet and cook it over medium-low heat on your stovetop, stirring it often. I prefer doing it on the stovetop. I think it goes much faster and it’s just easier.
- To toast the pecans, put them in a dry skillet over medium heat, shaking the pan occasionally to prevent burning. Toast them until they become fragrant, about 2 to 3 minutes.
- The original recipe called for 1 cup of toasted pecans, but I cut it back to 1/2 cup and then added 1/2 cup of butterscotch chips. I love butterscotch chips in seven layer bars, but if you don’t, you can leave them off.
- These definitely need a full two hours to cool before you try cutting them.
- These bars are rich, so remember that when you’re cutting them. If you cut them smaller you can get about 40-45 bars. But you certainly can cut them any size you’d like.
- Pleeeease don’t think about only using 1 can of sweetened condensed milk. You might think two cans is way too much for a 9×13-inch pan, but I promise it’s not.
- 1 cup chocolate-covered Heath Toffee Bits
- 12 whole graham crackers, broken
- 1 stick butter, melted
- 8 oz milk chocolate, chopped finely
- 1 cup Rice Krispies
- 1/2 cup pecans, toasted and coarsely chopped*
- 1 cup semisweet chocolate chips
- 1/2 cup butterscotch chips (optional, but highly recommended!)
- 1 cup sweetened flaked coconut, toasted
- 2 (14-oz) cans sweetened condensed milk
- 1 tbsp vanilla extract
Preheat oven to 350 degrees. Line a 13x9-inch baking pan with foil, allowing excess to overhang pan edges. Spray foil with cooking spray.
Process toffee bits in food processor to fine powder. Add graham crackers and process to fine crumbs. Pour butter over crumbs and pulse several more times until well combined. Sprinkle the crumbs into the pan and press into an even layer using the bottom of a measuring cup. Bake for 10 minutes.
Remove pan from oven, sprinkle crust with the finely chopped milk chocolate and allow it to get soft/melty for about 3 to 4 minutes. Smooth chocolate into even layer using an offset spatula (or whatever you want to use).
Layer the Rice Krispies over the melted chocolate layer, then the pecans, chocolate chips, and coconut, in that order, gently pressing each layer to adhere. In a small bowl, combine both cans of sweetened condensed milk and vanilla. Mix until well combined and pour evenly over the bars.
Bake until golden brown, 25-30 minutes. Cool on wire rack at least about 2 hours. Using foil overhang, lift from pan and cut into squares.
IF YOU TRY THIS RECIPE, COMMENT BELOW! I WOULD LOVE TO HEAR WHAT YOU THINK.
Recipe Source: The Cook’s Country Cookbook