Remember when I set my Awesome August goals?
One of the goals on my list was to host a dinner party. Lucas and I have been together for two and a half years now and have really only put on one big dinner…which was Christmas Eve dinner in 2009. Since it was kind a holiday dinner with family I don’t really count that as a “dinner party”.
So, last weekend Lucas and I invited some friends over for some grub and games, and I dubbed this our official first dinner party hosting event.
We decided to make brisket, our friends brought the side dishes, and I made dessert. I always feel more pressure when making dessert for people, so I asked Brooke (one of our guests) what I should make.
She quickly responded with “7 Layers of Yummy Goodness”. I knew immediately what she was talking about.
I made these bars for New Years Eve and Brooke’s husband went bonkers for them. He’s been nagging me to make them ever since
I actually love making these bars because they are super easy.
Graham cracker crumbs + butter +toasted coconut + walnuts + chocolate chips + butterscotch chips + white chocolate chips + sweetened condensed milk = 7 Layers of Yummy Goodness.
I. Swear. It’s. That. Easy.
So super yummy.
And so super addicting, so watch out. (This may be another reason for the cotton flowy dresses).
Keep an eye on your guests when you serve these…because they will start to disappear, and disappear fast.
And, if I can be honest with you for just a moment, without you telling my guests…I hid half the pan of these bars in my pantry.
I know. It was bad idea. But I knew that they would all be gone. And that there wouldn’t be any left for me to enjoy the next morning with my coffee, and then with my lunch, and as my afternoon snack, and then my dessert.
Sometimes you gotta look out for yourself…right?
Besides. These guys didn’t notice and left happy and full. No harm done! (Sorry for the blurriness, this is my photography skills after having 5 glasses of Red Wine Sangria)
7 Layer Bars
from Brown Eyed Baker
1 cup sweetened flaked coconut
1 stick of unsalted butter, melted
9 graham cracker sheets, crushed
1 cup chopped walnuts
1 cup semisweet chocolate chips
½ cup white chocolate chips
½ cup butterscotch chips
1 (14-ounce) can sweetened condensed milk
Preheat oven to 350 degrees F. Lie a baking sheet with foil and spray with cooking spray. Pour coconut on baking sheet and spread in to an even layer. Bake coconut until toasted, stirring every minute to toast evenly (about 5 minutes). Coconut can burn quickly so keep a close eye on it. Remove from oven and set aside to cool.
Prepare a 9 x 13 inch baking dish by lining with a layer of foil (leaving enough overhang to use that excess foil as handles to pull the bars out of the pan) and spraying with cooking spray.
Combine melted butter and graham cracker crumbs in a small bowl, mixing until butter is completely mixed in to crumbs. Press crumb mixture in to bottom of prepared baking dish. Sprinkle, in order, walnuts, chocolate chips, white chocolate chips, butterscotch chips, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.
Bake the bars for about 25 minutes until the bars are a golden brown. Cool for about 2 hours in pan. 6. Remove the bars from the dish, using the foil handles to easily remove the bars. Cut bars in to squares.