Recipes for "seven layer bars"

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch pan.

Stir cracker crumbs and melted butter together in a bowl; press crumb mixture evenly into the bottom of the prepared pan. Layer chocolate chips, butterscotch chips, and walnuts over crumbs. Pour condensed milk over chips and sprinkle evenly with coconut.

Bake in the preheated oven until golden, about 25 minutes. Cool bars completely before cutting into squares.

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a saucepan or microwave; pour into a 9x13-inch baking dish, tilting to coat. Sprinkle on the graham cracker crumbs; press mixture with your hands to form a crust.

Layer the chocolate chips, butterscotch chips, coconut, and peanuts over the graham cracker crust. Pour the condensed milk over the layers.

Bake in preheated oven until edges begin to brown, about 20 minutes. Allow to cool before cutting into bars.

Preheat the oven to 350 degrees F (175 degrees C) or 325 degrees F (165 degrees C) for a glass baking pan.

Mix graham cracker crumbs and butter together in a small bowl until combined. Press crumb mixture firmly on the bottom of a 13x9-inch baking pan.

Pour sweetened condensed milk evenly over crumb mixture; layer evenly with chocolate chips and butterscotch chips. Top with flaked coconut and sprinkle over chopped nuts; press down firmly with a fork.

Bake in the preheated oven until lightly browned, about 25 minutes. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.

Preheat the oven to 350 degrees F (175 degrees C).

Put butter in 13x9-inch baking dish and place in oven until melted. Swirl to coat bottom and sides with butter.

Spread graham cracker crumbs evenly over bottom of pan.

Layer chocolate chips, butterscotch chips, and walnuts over crumbs.

Pour condensed milk over walnuts and sprinkle with coconut.

Bake in preheated oven until edges are golden brown, about 25 minutes.

Let cool completely in the pan before cutting into 36 bars.