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Seven Layer Bars
SUBMITTED BY:
Patty Tindall
PHOTO BY:
TRICIA JAEGER
"Easy to make, and very rich. Can use different kinds of chips (vanilla or peanut butter) to suit your taste."
RECIPE RATING:
Read Reviews
(165)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
25 Min
READY IN
40 Min
Original recipe yield 3 dozen
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup unsalted butter
1 1/2 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 1/3 cups shredded coconut
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DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C).
Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
Bake until edges are golden brown, about 25 minutes. Let cool.
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REVIEWS
Reviewed on Dec. 11, 2003 by TESSV
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TESSV
Dec. 11, 2003
These are great bars! I've tried several recipes for these bars and here's what I've learned (some after many failed attempts): 1. Don't buy graham cracker crumbs. Use regular graham crackers and crush them yourself. 2. If you have trouble with the butter not soaking through the cracker crumbs, combine them in a small bowl first and then pat them into the pan evenly. 3. The order of ingredients makes a difference in taste. This recipe puts the coconut on last which makes a great toasted coconut top.
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44 users found this review helpful
These are great bars! I've tried several recipes for these bars and here's what I've learned...
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Reviewed on Nov. 19, 2005 by Amaruzi
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Amaruzi
Nov. 19, 2005
I thought this recipe was good and tastes just as sweet as any other recipe. I had some technical difficulties following step one (melt butter, coat pan, sprinkle in crumbs). This method didn't make the crust solidify so when I cut the bars, most of the crumbs were left in the pan. The second time, I combined the butter and crumbs in a seperate bowl, then pressed it into the pan. Much better. Also, I find that it is really hard to cut these out of the pan because the condensed milk sticks to the pan after baking. You have to chisel them out! The second time, I layered the pan in foil but now, the foil is stuck to the bars. Just keep this in mind. Alterations: I used chocolate/caramel swirled chips and substituted pecans for walnuts. Good!!
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31 users found this review helpful
I thought this recipe was good and tastes just as sweet as any other recipe. I had some...
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Reviewed on Nov. 11, 2005 by AUDLEEDOO
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AUDLEEDOO
Nov. 11, 2005
This is a delicious combination of ingredients! However, if you follow the directions provided with the Seven Layer Magic Cookie Bars recipe submitted by Eagle Brands, they come out much prettier and easier to cut and eat. It's the same exact ingredients -- just a different method.
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28 users found this review helpful
This is a delicious combination of ingredients! However, if you follow the directions provided...
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Reviewed on Apr. 3, 2006 by JACKIEAE
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JACKIEAE
Apr. 3, 2006
A favorite that everyone loves. Be sure to experiment with different kinds of chips and nuts. Make sure you pour the milk over the coconut so it will not burn, not the other way around as stated in the recipe.
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17 users found this review helpful
A favorite that everyone loves. Be sure to experiment with different kinds of chips and nuts....
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Reviewed on Dec. 18, 2007 by
BJT72
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BJT72
Dec. 18, 2007
These are one of my favorite cookies. I made my own crumbs as suggested and mixed them in a separate bowl, pressed into a pan sprayed with Pam. As far as putting the Sweetened condensed milk on the top or the bottom, I decided to warm the can slightly in hot water to make it more liquid, then I poured half on the crumb crust and the other half over the top, this seemed to do the trick to adhere the crust together and coat the coconut as well. I let them cool for about 30 minutes, then cut them with a pizza cutter, but did not remove them from the pan until the next day this gave them enough time to set up properly and they were easy to remove and maintained their shape.
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16 users found this review helpful
These are one of my favorite cookies. I made my own crumbs as suggested and mixed them in a...
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Reviewed on Dec. 7, 2003 by STREETANGEL
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STREETANGEL
Dec. 7, 2003
Good, but the sweetened condensed milk is better if it's poured over the melted butter-graham cracker layers. I suggest cutting it into very small squares, as it is quite sweet. But this is always a hit.
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13 users found this review helpful
Good, but the sweetened condensed milk is better if it's poured over the melted butter-graham...
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Reviewed on Feb. 22, 2007 by
Amy
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Amy
Feb. 22, 2007
Rich and gooey -a real treat! I lined the inside of my glass baking dish with aluminum foil and sprayed it - that way I could remove the entire thing after baking and cooling for easier cutting.
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10 users found this review helpful
Rich and gooey -a real treat! I lined the inside of my glass baking dish with aluminum foil...
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Reviewed on Jan. 29, 2008 by
paulncheri
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paulncheri
Jan. 29, 2008
I read many of the reviews and used parchment paper - perfect solution to the reports of stickiness. The entire thing lifts out of the pan and comes right off the paper when fully cooled. An exceptional variation follows: Substitute chocolate boxed cake instead of graham crumbs, increasing butter to 1 1/2 sticks of butter. Mix thoroughly and press on bottom of pan. I used 1 cup peanut butter chips, 1 cup milk chocolate chips, 1/2 cup semi-sweet chips and sprinkled over the crust. I omitted nuts altogether; mixed the milk with the coconut, poured it over the layers of chips; THEN topped with a handful of semi-sweet chips on top for a really nice presentation. Very impressive and absolutely delicious - finger licken' good!
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9 users found this review helpful
I read many of the reviews and used parchment paper - perfect solution to the reports of...
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Reviewed on Jul. 2, 2007 by
Christine M
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