Cooking and Serving: 45 minutes | 9 bars
Ingredients
The 3 basic elements of 7 Layer Bars | How to make 7 layer bars | Frequently asked questions
Description
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 9 bars
Ingredients
The 3 basic elements of 7 Layer Bars
How to make 7 layer bars
Frequently asked questions
Place each of the 4 pieces layers right on top of the graham cracker crust in
You can see my coconut chips are toasted in the oven first a bit, but that’s
Using one of those squeeze bottles of sweetened condensed milk makes it so
Just pour slowly first one way, then the other and back again until you’ve
Place the baking pan in the center of a 350°F oven and bake until the top of
They’ll also pull away from the pan a bit.
Let cool to room temperature, chill for a bit, and then slice with a sharp
1 ½ cups (120 g) coconut flakes/chips, plus some more for sprinkling
1 ½ cups (225 g) graham cracker crumbs, gluten free if necessary (See
8 tablespoons (112 g) unsalted butter, melted and cooled
4 ounces semi-sweet chocolate chips, plus a few more for sprinkling
4 ounces white chocolate chips, plus a few more for sprinkling
1 ½ cups (120 g) raw pecan pieces, (or a combination of semi-soft raw or
14 ounces (1 can or pouch) sweetened condensed milk, or homemade sweetened
Instructions
TOAST THE COCONUT CHIPS
Place the coconut chips on an unlined quarter sheet pan or jelly roll pan.
Once the oven has reached temperature, place that pan in the oven and bake.
for about 5 minutes or until the coconut chips have begun to brown.
For the most evenly toasted chips, stir them once after about 2 minutes of.
baking and return the pan to the oven.
Remove the coconut chips from the oven and set them aside to allow them to.
Increase the oven temperature to 350°F.
MAKE THE BARS
In a medium-sized bowl, place the cookie crumbs and the melted butter, and.
Transfer the mixture to the prepared baking dish and press it firmly into the.
On top of the cookie crust in even layers, add the semi-sweet chocolate.
chips, the white chocolate chips, the coconut, and the nuts. Reserve a few of.
the chocolate and white chocolate chips and some of the coconut.
Pour the sweetened condensed milk evenly over the top of the whole dish.
Sprinkle the top evenly with the remaining more semi-sweet chocolate chips,.
white chocolate chips and/or coconut chips, if any.
Place the baking dish in the center of the preheated oven, and bake at 350°F.
for 25 to 30 minutes, or until the top and sides of the dish are bubbling and.
the edges are beginning to brown.
The edges may also begin to pull away from the sides of the pan. If you’re.
not entirely sure if the dish is done, reduce the oven temperature to about.
325°F and continue baking for another few minutes.
Remove the baking dish from the oven, and allow the bars to cool for at least.
15 minutes in the pan. If you try to remove it too soon, it won’t hold.
To make the bars easier to slice, chill in the refrigerator for 30 minutes.
Once cool, grab the overhanging baking pan liner and remove the bars from the.
With a wet knife, slice the bars into 9 equal squares. You can always slice.
into smaller pieces, but the approximate nutritional information is based on.
Serve at room temperature or chilled from the refrigerator. Refrigerate any.
leftovers in a tightly sealed container for up to 2 weeks. Freeze for longer.
storage, but allow to defrost in the refrigerator or at room temperature.
MAKE THE BARS
In a medium-sized bowl, place the cookie crumbs and the melted butter, and.
Transfer the mixture to the prepared baking dish and press it firmly into the.
On top of the cookie crust in even layers, add the semi-sweet chocolate.
chips, the white chocolate chips, the coconut, and the nuts. Reserve a few of.
the chocolate and white chocolate chips and some of the coconut.
Pour the sweetened condensed milk evenly over the top of the whole dish.
Sprinkle the top evenly with the remaining more semi-sweet chocolate chips,.
white chocolate chips and/or coconut chips, if any.
Place the baking dish in the center of the preheated oven, and bake at 350°F.
for 25 to 30 minutes, or until the top and sides of the dish are bubbling and.
the edges are beginning to brown.
The edges may also begin to pull away from the sides of the pan. If you’re.
not entirely sure if the dish is done, reduce the oven temperature to about.
325°F and continue baking for another few minutes.
Remove the baking dish from the oven, and allow the bars to cool for at least.
15 minutes in the pan. If you try to remove it too soon, it won’t hold.
To make the bars easier to slice, chill in the refrigerator for 30 minutes.
Once cool, grab the overhanging baking pan liner and remove the bars from the.
With a wet knife, slice the bars into 9 equal squares. You can always slice.
into smaller pieces, but the approximate nutritional information is based on.
Serve at room temperature or chilled from the refrigerator. Refrigerate any.
leftovers in a tightly sealed container for up to 2 weeks. Freeze for longer.
storage, but allow to defrost in the refrigerator or at room temperature.
Notes
* 8 tablespoons (112 g) unsalted butter, melted and cooled
* 4 ounces semi-sweet chocolate chips, plus a few more for sprinkling
* 4 ounces white chocolate chips, plus a few more for sprinkling
* 1 ½ cups (120 g) raw pecan pieces, (or a combination of semi-soft raw or
baked nuts; I like a combination of cashews and pecans)
* 14 ounces (1 can or pouch) sweetened condensed milk, or homemade sweetened
* Preheat your oven to 300°F.
* Grease and line an 8 x 8-inch square baking dish, and set it aside. I like to
use nonstick aluminum foil to line the pan, since it stays in place and
doesn’t stick to the bars after they cool. You can use parchment paper, or
regular aluminum foil and spray it with nonstick cooking spray.
TOAST THE COCONUT CHIPS
* Place the coconut chips on an unlined quarter sheet pan or jelly roll pan.
Once the oven has reached temperature, place that pan in the oven and bake
for about 5 minutes or until the coconut chips have begun to brown.
* For the most evenly toasted chips, stir them once after about 2 minutes of
baking and return the pan to the oven.
* Remove the coconut chips from the oven and set them aside to allow them to
* Increase the oven temperature to 350°F.
* In a medium-sized bowl, place the cookie crumbs and the melted butter, and
* Transfer the mixture to the prepared baking dish and press it firmly into the
* On top of the cookie crust in even layers, add the semi-sweet chocolate
chips, the white chocolate chips, the coconut, and the nuts. Reserve a few of
the chocolate and white chocolate chips and some of the coconut.
* Pour the sweetened condensed milk evenly over the top of the whole dish.
Sprinkle the top evenly with the remaining more semi-sweet chocolate chips,
white chocolate chips and/or coconut chips, if any.
* Place the baking dish in the center of the preheated oven, and bake at 350°F
for 25 to 30 minutes, or until the top and sides of the dish are bubbling and
the edges are beginning to brown.
* The edges may also begin to pull away from the sides of the pan. If you’re
not entirely sure if the dish is done, reduce the oven temperature to about
325°F and continue baking for another few minutes.
* Remove the baking dish from the oven, and allow the bars to cool for at least
15 minutes in the pan. If you try to remove it too soon, it won’t hold
* To make the bars easier to slice, chill in the refrigerator for 30 minutes.
* Once cool, grab the overhanging baking pan liner and remove the bars from the
* With a wet knife, slice the bars into 9 equal squares. You can always slice
into smaller pieces, but the approximate nutritional information is based on
* Serve at room temperature or chilled from the refrigerator. Refrigerate any
leftovers in a tightly sealed container for up to 2 weeks. Freeze for longer
storage, but allow to defrost in the refrigerator or at room temperature
For the graham cracker crumbs.
You’ll need about 1 1/2 cups of graham cracker crumbs. If you’re crushing your
own graham crackers, whether it’s my gluten free graham cracker recipe
your own, or store bought crackers, the easiest way to get the amount right is
to measure the graham crackers
The right weight of graham crackers will result in the right weight of crumbs.
It usually takes about 1/2 my recipe of graham crackers, or about 10 full-size
individual rectangular crackers.
I crush them in a mini food processor
link), since it makes the most uniform crumbs without making any of the graham
crackers into paste like a blender can sometimes do. And a mini food processor
is easier to clean than a big one.
You can use any sort of food processor or blender, or just put them in a zip-top
storage bag and pound them with a rolling pin until they resemble coarse crumbs.
Nutrition information is an estimate only, per bar, from online calculators,
provided as a courtesy, and should not be relied on under any circumstances.
Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 112mg | Potassium: 280mg | Fiber:
5g | Sugar: 17g | Vitamin A: 331IU | Vitamin C: 0.5mg | Calcium: 62mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
This recipe for 7 Layer Bars is endlessly customizable, made easily with or
without coconut, gluten free graham cracker crumbs, and even easily made dairy
free! #cookies #glutenfree #easyrecipe
recipe for 7 Layer Bars is endlessly customizable, made easily with or without
coconut, gluten free graham cracker crumbs, and even easily made dairy free!
#cookies #glutenfree #easyrecipe
This recipe for 7 Layer Bars is endlessly customizable, made easily with or
without coconut, gluten free graham cracker crumbs, and even easily made dairy
recipe for 7 Layer Bars is endlessly customizable, made easily with or without
coconut, gluten free graham cracker crumbs, and even easily made dairy free!
This recipe for 7 Layer Bars is endlessly customizable, made easily with or
without coconut, gluten free graham cracker crumbs, and even easily made dairy
recipe for 7 Layer Bars is endlessly customizable, made easily with or without
coconut, gluten free graham cracker crumbs, and even easily made dairy free!