If you've made any sort of resolution to reduce your sweets intake this year, this recipe is not for you. Plain and simple, these bars are a compacted square of sugar bliss. If you're not into that right now, turn away, because 7 Layer Bars are devilish.
7 Layer Bars have been around for a long time. I'm sure you probably have a recipe very similar to the one I am sharing today. I don't know where the recipe came from. I don't even have it written down (until now). I just make these bars from memory, and that is very dangerous. To my waistline.
Listen, I don't want to be a terrible influence on you. And I think I've given you ample warning about the temptation that awaits. However, if you choose to make these bars, I accept no responsibility for the growth of a spare tire around your waist. Or for the expansion of your back side. That being said, if you're making a batch, make two, they go quick.
Here's the recipe:
7 Layer Cookie Bars
1 stick (1/2 cup) butter, melted
1 1/2 C graham crackers, crushed
1 C semi-sweet chocolate chips
1 C dark chocolate, roughly chopped into small pieces
1 C roasted, salted peanuts
1 can (14 ounces) sweetened condensed milk
1 3/4 C flaked coconut
Preheat oven to 350℉. Lightly grease a 9x13" pan with cooking spray.
To start, pour your melted butter into your prepared pan. Evenly sprinkle your crushed graham crackers over the melted butter. Gently pat the crackers into the butter. Next, evenly distribute your chocolate chips, dark chocolate and peanuts over the top of your crushed graham cracker. Cover with your sweetened condensed milk and then finally coated everything with flaked coconut.
Place the pan into the oven and cook for approximately 20-25 minutes, or until coconut begins to brown. Allow cookie bars to cool for at least 45 minutes. Slice and enjoy!