River Road 7 Layer Bars
Source of Recipe
Internet
List of Ingredients
1/2 cup (1 stick) unsalted butter, melted
2 cups graham cracker crumbs, preferably cinnamon flavored (pulverized in a food processor from about 15 double crackers)
1-1/2 cups sweetened shredded coconut
1-1/2 cups pecans, lightly toasted (see note in preceding recipe) and coarsely chopped
1-1/2 cups semisweet chocolate chips
1-1/2 cups butterscotch chips
2-2/3 cups sweetened condensed milk
Position an oven rack so that the bars will bake in the middle of the oven and preheat the oven to 350 F.
In a bowl, combine the butter and graham cracker crumbs and stir until well blended. Distribute the mixture evenly in a 13-by-9-inch baking pan and press with your fingertips to form a smooth, compact layer. Sprinkle the coconut evenly over the crumb layer, then repeat with the toasted pecans, the chocolate chips and finally the butterscotch chips. Pour the condensed milk evenly over the top.
Transfer the pan to the oven and bake until the milk in the center of the pan is bubbling and golden, about 35 minutes.
Remove the pan to a wire rack to cool completely, then cut into 12 equal bars.
Cover tightly and store at room temperature for up to 24 hours.
Yields 12 large bars.
Recipe
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