These Outrageous 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 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.
IF YOU TRY THIS RECIPE, COMMENT BELOW! I WOULD LOVE TO HEAR WHAT YOU THINK.
Recipe Source: The Cook’s Country Cookbook