Recipe: Seven Layer Bars
A first had this dessert at my aunt and uncle’s house about 25 years ago, and then my mother and I would make it together. Back then, we used a half-sheet pan but the recipes I encounter now are for 9×13 pans.
This is my attempt to adapt for a half-sheet pan (about 17×12) with measurements by weight, since it’s faster to weigh everything out on my digital scale than to fiddle with cups.
- 200g (14 Tbsp.) unsalted butter
- 290g graham cracker crumbs
- 290g chocolate chips
- 290g butterscotch chips
- 120g sweetened coconut flakes
- 85g chopped walnuts
- 21 oz. condensed milk (one-and-a-half typical cans)
- Half-sheet pan
- Roll of parchment paper
- Preheat oven to 350°F
- Cut a sheet of parchment paper slightly larger than the half-sheet pan. Fold the parchment to fit within the pan’s sides, then clip the corners so it sits neatly within the sides.
- Melt the butter, then pour it over the crumbs and stir thoroughly.
- Pour the buttery crumbs into the prepared pan. Press crumbs down evenly to cover.
- Distribute the two kinds of chips evenly across crumbs, then coconut, then walnuts.
- Pour the condensed milk to cover fully, as best you can.
- Bake for 25-30 minutes.
- Cool completely in pan, then cut into about 36 bars.