Miss Party sees lots of inspiration for entertaining when she travels abroad, but she’s just as often inspired in her own backyard. The all-American Seven Layer/Magic/Hello Dolly Bars (same recipe but goes by different names) are one of those classic, throw-back recipes that reminds her how wonderful the right flavors taste together.
On a snowy afternoon at the Black Cap Cafe in Stowe, Vermont, Miss Party enjoyed a decadent Seven Layer Bar with her Cappuccino. That yummy square of deliciousness took her right back to her childhood. She can’t remember the last time she had something with butterscotch in it and can Miss Party just say, she’s never met a bar-type cookie she didn’t love! :)
These bars are ridiculously easy to make, which makes them a perfect recipe to make with kids, or for kids (nuts can be omitted). Of course, don’t think for a second the big kids (teens and adults) won’t go back for seconds or thirds! Trust Miss Party, those bars will be the hit of the dessert buffet! Perfect retro dessert sweet to make for holiday gifts, bring to a casual dinner or for a kid’s summer party.
The quantity of bars yielded from a 9″x13″pan varies widely depending on how large or small the pieces are cut.
non-stick cooking spray
1/3 cup unsalted butter, melted
2 cups graham cracker crumbs
1 1/2 cups sweetened, shredded coconut
2 cups semi-sweet chocolate chips
1 cup butterscotch chips
1 cup chopped pecans or walnuts (can be omitted, if necessary)
1 14oz can “Borden’s Eagle” sweetened, condensed milk (Miss Party recently tried “Borden’s Eagle” low fat, sweetened, condensed milk and noticed no taste difference in the end result)
Preheat oven to 350 degrees.
1) Line a 9″x13″pan with aluminum foil, extending the foil over the edges of the pan. Lightly spray the foil with non-stick cooking spray.
2) Combine graham cracker crumbs and melted butter, mix well. Distribute mixture evenly in the bottom of the pan and press mixture lightly into pan with a fork to form the crust of the cookie.
3) Pour the sweetened, condensed milk evenly over the graham cracker crumb mixture, using a spoon to push the mixture into the edges and corners.
4) Layer the remaining ingredients: chocolate chips, then butterscotch chips, then nuts, then shredded coconut
Bake for 30 minutes, watching carefully towards the end of the baking time that the coconut doesn’t get too brown.
Cool for 1 hour on a wire rack. Cover the pan with a second sheet of foil and refrigerate for 1 hour to overnight.
Remove all the foil and place the large uncut cookie onto a cutting board. Cut into small bars, squares or diamonds. Store in plastic container in refrigerator for up to one week. Serve bars at room temperature.