Seven-layer bars recipe

Seven-Layer Bar

Seven-layer bars, March 2011

In case you’re among the few people who don’t have the recipe for ever-popular, easy-to-make seven layer bars, here it is. You can make these bars gluten-free by substituting ground-up sorghum crackers for the graham cracker crumbs. Instructions are also included for making the bars dairy-free.

SEVEN-LAYER BARS
Total time: 45 minutes (active time: 10 minutes)
Yield: 24 bars

1 stick butter
1 cup graham cracker crumbs
1 cup chocolate chips
1 cup butterscotch chips
1 cup coconut
1 can sweetened condensed milk
1 cup chopped nuts

Preheat oven to 350°F.

Melt butter in a 13 x 9-inch pan. Sprinkle graham cracker crumbs over melted butter, then chocolate chips, butterscotch chips, and coconut. Pour the sweetened condensed milk over all, then sprinkle on the nuts. Bake 30 minutes. Cool and cut into squares.

NOTE: To make bars dairy-free, use a butter substitute such as Earth Balance Buttery Sticks, omit the butterscotch chips (they contain milk), and increase the chocolate chips to 2 cups. For dairy-free sweetened condensed milk, place 5 cups rice milk, soy milk, or almond milk and 3/4 cup sugar in a saucepan and gently boil on medium low heat to reduce to 1 3/4 cup.

(Recipe adapted from Beverly Cates’ “7 Layer Cookies.”)

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3 Responses to “Seven-layer bars recipe”

  1. Carole says:

    PLEASE TELL ME HOW TO PRINT YOUR RECIPES. I WOULD LOVE TO HAVE A COPY OF THIS RECIPE. THANK YOU.

    • Carole, to print recipes, select the text you would like to print and in your print dialog box under Page Range click the “Selection” button. I realize this is inconvenient—I’m working on a better format for printing, so please bear with me in the meantime!

  2. Those sounds great. And the ingredients are in most pantries. Actually, I do need to stock up on butterscotch. This gives me some motivation


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