I made a big mistake in making this recipe–I made the entire pan with no where to bring it, and a husband who doesn’t like coconut. Needless to say, I’ve had to force myself to ration this out so I don’t fall into a sugar-induced coma. Regardless, I’ve still managed to eat 3/4 of the pan… Let’s just blame it on bar exam stress sugaring!
As should be immediately apparent, this is not a low calorie dessert. This is not a low sugar dessert. This is not a low fat dessert. This is a dessert as it was meant to be–full of sugar and chocolate and crumbs. This is one of those desserts that is both an exception and the norm in my kitchen. It is an exception in that it is ridiculously bad for me, but it’s the norm in that it is made from scratch.
These are best served with a glass of cold milk to cut the sweetness.
Original Seven Layer Bar
- 1 sleeve of graham crackers
- 1 stick of butter
- 1 cup chocolate chips
- 1 cup butterscotch or peanut butter chips
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 can (14 oz.) sweetened condensed milk
- Preheat the oven to 350 degrees.
- Crush the graham crackers to crumbs using a plastic baggie and a rolling pin (or meat tenderizer–the crumbs aren’t picky).
- Melt the butter and combine with the crumbs until a wet paste is formed.
- Place a sheet of foil inside a 9X13 pan, shiny side up, and GENEROUSLY spray with non-stick spray, or coat with melted butter or lard.
- Press the crumb mixture into the bottom of the pan.
- Sprinkle on the chocolate chips, peanut butter chips, and coconut.
- Drizzle the can of sweetened condensed milk over the top.
- Bake for 25 minutes, until the chips have slightly melted and the bars look “set.”
- Let cool, and enjoy!