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.
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.”)