There’s something about seven layer bars that always remind me of my sweet grandma. Maybe it’s the fact that every time there was a family get together there would be a tray of them in her tiny kitchen for all to enjoy. I remember many times having a bar in my hand, sitting by my grandma, while we both enjoyed seven layer bars together.
Is it bad that I have a lot of memories that relate to times where food is involved? I don’t think so because most of the time it’s good food. I mean, I really love food and when it’s sweet treats that I enjoyed with my grandma that makes for great memories that I cherish with each bite I take.
Now if you’re like me when you’re making these bars you put each ingredient in it’s specific order because they have to have their own layer, but really it’s not too important. What’s important is making these delicious treats for the many precious moments that you will always remember and cherish with family and friends for the rest of your life. Enjoy!
- 1 package of graham crackers (8 or 9 whole crackers)
- 1 stick butter (8 TBS) melted
- 1 1/2 c. whole pecans, coarsely chopped
- 1 c. milk chocolate chips
- 3/4 c. white chocolate chips
- 1/2 c. butterscotch chips
- 1 c. sweetened coconut flakes
- 1 (14 oz.) can sweetened condensed milk
- Preheat the oven to 350°F. Line a 9×13 inch baking pan with tinfoil so that the foil hangs slightly over the sides.
- Place graham crackers in a blender and pulse several times until crackers are finely ground. Pour into a bowl and add the melted butter, stirring to fully coat the crumbs with the butter. Spread the buttered crumbs into the bottom of the lined pan, pressing to create a thin and even layer.
- In order, sprinkle the chopped pecans, chocolate chips, white chocolate chips, butterscotch chips and coconut flakes evenly over the graham cracker crust.
- Pour the can of sweetened condensed milk evenly over the surface of the entire pan.
- Place in the preheated oven and bake until the top is golden brown, about 25-30 minutes.
- Cool in the pan on a wire rack for about two hours. Cover and store in the fridge.