Seven Layer Bars

 

 

 

 

 

 

 

Ingredients  

1 stick (8 tablespoons) unsalted butter, melted 

2 cups graham cracker crumbs or vanilla wafer crumbs 

2 cups flaked coconut 

1-1/2 cups miniature marshmallows 

1 cup chopped nuts, chef’s choice 

2 cups of any combination of chocolate, butterscotch, peanut butter, or toffee chips 

1 can (14 ounces) fat-free sweetened condensed milk

 

Preparation:  

Preheat oven to 350° F. Melt butter in the microwave safe bowl . Add the graham cracker crumbs, stirring until they are thoroughly combined. Wet your fingers a little bit. Pour the mixture into the 9 x 13 pan and press down with your wet fingers, forming a bottom layer. Sprinkle coconut, marshmallows, nuts, and candy chips, in that order, over top. Drizzle over all the condensed milk (open can with opener and scoop out the contents as milk is very thick.) Bake for 30 to 35 minutes, until well browned. Cool in pan on a rack. Using a wet knife, cut into small bars. Recipe makes about four dozen cookies.  

Variations Yummy combinations: macadamia nuts with white chocolate chips and butterscotch chips almonds with semi-sweet chocolate chips and toffee chips walnuts with semi-sweet chocolate chips and peanut butter chips pecans with milk chocolate chips and butterscotch chips