Seven Layer Bars

Let’s take a poll:

Do you call these:

• magic cookie bars?
• hello dolly bars?
• seven layer bars?
• something else?

In our house, these are seven layer bars. And I still don’t know how this happened, but I had never tried these until we were married and Nick’s mom made them one weekend while we were visiting.

20+ years of living without these? Not a smart thing to do.

A very smart thing to do? Make these for your husband / boyfriend / current crush and make them often.

These bars speak right to a man’s soul, I think. And I’m pretty sure it’s that smooth butterscotch.

These bars won’t solve all your problems.

You may still have to sit through episodes of Pawn Stars or River Monsters or, my least favorite, Gold Rush (it’s the same exact episode evvvvvery week, right?!) before Fashion Police comes on and you can change the channel since he’s asleep…but they’ll make him even happier.

If you do make these for someone you love, just take my advice on one thing?

Grab yourself a bar (or 4) before they get to the dish.

This is what I found, 1.5 days after making these. One bar left. One.

And I saved it for him instead of eating it before he got home.

Do they give out a wife-of-the-year award? ‘Cause I’m pretty sure I just won it.

Seven Layer Bars

Makes: 18-24 servings

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 10 graham cracker sheets)
• 1 stick butter (salted), melted
• 1/2 cup pecan meal or very finely chopped pecans
• 1 can sweetened condensed milk (or make your own!)
• 1 cup shredded unsweetened coconut
• 1 1/2 cups semi-sweet chocolate chips
• 1 cup butterscotch chips

Directions:

1. Preheat oven to 350 degrees.
2. Pour the graham cracker crumbs into a bowl and stir together with the melted butter.
3. Press the mixture into the bottom of a greased 9×13 baking dish until the crumbs are in an even layer.
4. Sprinkle the pecan meal over the graham cracker layer, then pour on the sweetened condensed milk until the entire crust is covered.
5. Scatter the coconut over the condensed milk and top with the chocolate and butterscotch chips.
6. Bake at 350 degrees for 25-30 minutes until the coconut is beginning to brown and the chips look like they’re about to start melting.
7. Let the bars cool for at least 20-30 minutes to set up before cutting.