This was my second contribution to the “Twelve Days of Cookies” at work.
… and it’s a good thing that I chose these to come after the egg nog cookies, because they were definitely the favorites. People have been coming by my office and stopping me in the hall to tell me how much they loved them.
I call them “Seven Layer Bars”, but they also go by the name “Hello Dolly Bars”. I modified mine a bit, because of what I had on hand (chocolate graham crackers instead of regular) and because I couldn’t find butterscotch chips (I used Heath Bar baking bits instead).
Personally, I think these modifications perfected the recipe 😉
The secret ingredient? Sweetened condensed milk. I’m convinced that NO ONE can resist sweetened condensed milk.
These bars are incredibly easy to make: no mixing required, and the cleanup is minimal.
You MUST make these bars!!
Seven Layer Bars
adapted from The Baking Pan
1/4 cup unsalted butter
1 cup chocolate graham cracker crumbs (about 7 full sheets)
1 cup shredded sweetened coconut
1 cup semi-sweet chocolate chips
1 cup Heath Bar baking bits
1 can (14 ounces) sweetened condensed milk
1 cup pecans, coarsely chopped
1. Preheat oven to 350 degrees F.
2. Melt butter in a 13×9 inch baking pan (I just popped it in the oven as it was preheating). Sprinkle the graham cracker crumbs evenly over the melted butter and press down (It’s easier and less messy if you use the back of a spatula.)
3. Sprinkle on the coconut, then the cocolate chips, then the Heath Bar baking bits. Pour the sweetened condensed milk evenly over the whole thing. Sprinkleon the nuts and press down lightly.
4. Bake for 30 minutes, or until lightly browned. Place the pan on a wire rack to cool. Once completely cool, cut into 2-inch bars. (If they’re completely cooled, you should have no problem getting them out of the pan)
Makes about 2 dozen bars.