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10-Layer Monster Bars




Source of Recipe


Recipe from Cooking Pleasures, June/July 2005


List of Ingredients




1/2 cup unsalted butter, melted
1-1/2 cups graham cracker crumbs (I crushed a sleeve; I think the purchased crumbs might be too fine.)
1 (14-oz.) can sweetened condensed milk
1 cup pecan halves
16 caramels, cut up (3/4 cup) - I used a kitchen scissors to cut.
1 cup semisweet chocolate chunks
1 cup white baking chips
1/2 cup milk chocolate chips
1/2 cup coarsely chopped walnuts
1/2 cup cashews


Recipe



Heat oven to 350 degrees F. Line 13x9-inch pan with heavy-duty foil, leaving extra foil extending over edges. Spray with nonstick cooking spray; line bottom with parchment paper.

Pour melted butter into pan; tilt pan to spread evenly. Sprinkle graham cracker crumbs evenly over butter; pour condensed milk over crumbs. Layer pecans, caramels, chocolate chunks, white baking chips, milk chocolate chips, walnuts and cashews in pan; press gently.

Bake 25 minutes or until edges of bars bubble gently (mine were bubbling by 20 minutes). Do not overbake. Cool completely on wire rack.

Using foil edges, lift bars from pan. Slide bars off foil onto cutting board; cut into 24 pieces. If knife sticks during cutting, spray with nonstick cooking spray.

Bars can be made up to 3 days ahead. Cover and store at room temperature.