7 Layer Bars Food
SEVEN LAYER BARS
Easy to make, and very rich. Can use different kinds of chips (vanilla or peanut butter) to suit your taste.
Provided by P. Tindall
Categories Desserts Cookies Bar Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
- Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
- Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.
Nutrition Facts : Calories 155.4 calories, Carbohydrate 16.5 g, Cholesterol 10.5 mg, Fat 9.5 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 48.8 mg, Sugar 13.7 g
SEVEN LAYER BARS
Make and share this Seven Layer Bars recipe from Food.com.
Provided by Tonkcats
Categories Bar Cookie
Time 45m
Yield 40 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a 13 x 9-inch pan.
- Sprinkle graham cracker crumbs evenly over the melted butter and press down.
- Sprinkle the coconut on next, chocolate and butterscotch pieces and nuts. Then drizzle condensed milk over all.
- Press lightly. Bake for 30 minutes at 350°. [Editor's note: added temp 12/16/2001].
- Cool in pan on wire rack. Cut into bars.
Nutrition Facts : Calories 105.8, Fat 6.6, SaturatedFat 3.5, Cholesterol 6.4, Sodium 56.9, Carbohydrate 11.1, Fiber 1, Sugar 8.7, Protein 1.9
SEVEN LAYER MAGIC COOKIE BARS
Chips of chocolate and butterscotch are a doubly delicious addition to these lovely layered cookie bars.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 35m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
- Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
- Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.
Nutrition Facts : Calories 257.4 calories, Carbohydrate 21.1 g, Cholesterol 16 mg, Fat 14.6 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 8.1 g, Sodium 102.5 mg, Sugar 16.9 g
7 LAYER BARS
Steps:
- Melt the margarine in the cookie sheet and grease the sides with cooking spray. Sprinkle the cake mix over the butter. Layer remaining ingredients and pour milk on top.
- Bake at 350°F for 15-20 minutes. Make sure that they don't get too brown. Cool on wire rack in pan and cut into squares or bars.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ULTIMATE 7-LAYER BARS
Top a layer of crushed cookies with chocolate, butterscotch chips and more goodies in these 7-layer bars. See why we call these Ultimate 7-Layer Bars.
Provided by My Food and Family
Categories Home
Time 37m
Yield 36 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
- Drizzle with chocolate; top with layers of next 4 ingredients. Drizzle with milk.
- Bake 18 to 22 min. or until lightly browned. Cool completely before cutting into bars.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
7 LAYER BARS (THE REAL THING)
After reading so many recipes on here for 7 Layer Bars, I decided to post my tried and true recipe for these delicious things. They are chewy and crisp and yummy and gooey. You will not be disappointed with these. They are my Christmas baking tradition because they are so darn easy to make. No mixing bowl!
Provided by Beautiful Disgrace
Categories Bar Cookie
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350° degrees Fahrenheit.
- Melt butter; pour into the bottom of a 9 by 12 baking pan.
- Pour graham cracker crumbs over butter; pat down.
- Add the chocolate chips, butterscotch chips, pecans, and coconut in the order listed, sprinkling in an even layer.
- For the final layer, pour the can of sweetened condensed milk over the entire top.
- Bake at 350 degrees Fahrenheit for 25 to 30 minutes until top is nice and and golden.
- Cool completely and cut into bars.
- ** Tip:" I go to my local Dollar Tree store and buy the Aluminum sheet pans they have there. They are not quite 9X12 but something like 11 ½ x 2inches deep. They work wonderfully.
Nutrition Facts : Calories 216.8, Fat 14.2, SaturatedFat 7.7, Cholesterol 15, Sodium 52.5, Carbohydrate 22.1, Fiber 1.1, Sugar 19.2, Protein 2.4
7-LAYER COOKIES
7-Layer Cookies, Hello Dollies, Magic Bars. These cookie bars are known by a few names, but mainly they're known as delicious.
Categories baking comfort food dessert main dish snack
Time 35m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF. Lightly grease a 11 x 7 baking pan.
- Stir together melted butter and graham cracker crumbs. Press into prepared pan.
- Add the other ingredients in order: coconut, chocolate chips, and butterscotch chips. Pour sweetened condensed milk over the top. Add the pecans.
- Bake for 25 minutes. Remove from the oven and cool on a wire rack. Place pan in the refrigerator and serve cold.
SEVEN LAYER BARS
Cook's Country. Use chocolate covered Heath bits. Toast the coconut and pecans separately on a baking sheet in a 350-degree oven until golden-5 minutes for the coconut and 8 minutes for the pecans.
Provided by Brookelynne26
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 by 9-inch baking pan with foil, allowing excess to overhang pan edges. Generously coat foil with cooking spray. Process toffee bits in food processor to fine powder. Add graham crackers and process to fine crumbs. Transfer mixture to bowl and stir in butter. Press mixture firmly into prepared baking pan. Bake until beginning to brown, about 10 minutes.
- Remove pan from oven, sprinkle crust with milk chocolate, and allow chocolate to soften, about 2 minutes. Using spatula, smooth chocolate into even layer. Scatter Rice Krispies over chocolate, pressing to adhere. Add layers of pecans, chocolate chips, and coconut, in that order, pressing each layer to adhere. Combine condensed milk and vanilla in small bowl and pour over coconut.
- Bake until golden brown, 25 to 30 minutes. Cool on wire rack, about 2 hours. Using foil overhang, lift from pan and cut into 24 squares. (The bars can be stored in airtight container for up to 3 days.).
TROPICAL 7 LAYER TWIST BARS
*After making 7 Layer Bars for a bake sale at work, I started thinking about how well white chocolate chips and macadamia nuts go together. Then I thought, "Hey!!! What would happen if I threw them together with some pineapple and coconut?", and this is what I came up with ... A refreshing tropical twist on an old favorite. Depending on how big you cut your pieces, you can get about 12 to 16 bars. I also plan on making these in a mini muffin pan, to get some little "tropical tarts"
Provided by Ratalouille
Categories Bar Cookie
Time 1h
Yield 12 bars, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Put the butter into a 9x13-inch baking pan and place in the oven while preheating, to melt.
- Place graham crackers in a plastic bag and crush with a rolling pin, or use a food processor to make fine crumbs.
- When the butter is melted, remove from the oven and pour graham cracker crumbs over the butter. Toss to combine until all the butter is absorbed. Press crumb mixture firmly to make crust.
- Sprinkle white chocolate chips, macadamia nuts, then pineapple over the crust. Press down lightly. Pour half the can of condensed milk over this layer. Next, sprinkle on the coconut, pressing down slightly, then pour the remaining condensed milk over the top.
- Bake for 30 minutes.
- I find it best to let the bars cool completely before cutting, to let everything set up. OPTIONAL: You can drizzle more melted white chocolate chips over the top.
- Enjoy.
CHEF JEFF'S 7-LAYER BAR
"It's the ultimate comfort dessert; people rave about my 7-Layer Bar," says personal chef and caterer Jeff Blumsack of St. Augustine, Florida, whose primary focus is comfort food meals clients take home in a slow cooker. "I use this recipe for parties and it's always gobbled up off the dessert trays in two minutes and I also sell it to my Crockpot customers." The recipe has been passed from Blumsack's grandmother to his mother and now to him. "It's simple and decadent," he says.
Provided by Food Network
Time 25m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Melt butter. Spread crushed graham crackers evenly in 9" x 11" pan. Drizzle butter evenly over graham crackers. Making sure to scatter each evenly, add chocolate bits, then butterscotch bits, walnut pieces and sweet coconut flakes. Spread sweetened condensed milk evenly over the top. In preheated 375-degree F oven place pan on center rack for 25 minutes. Let cool for one hour and cut into 2" x 2" squares.
VEGAN MAGIC COOKIES BARS (AKA 7-LAYER BARS)
These wonderful bars are from outstanding pasty chef Fran Costigan's cookbook called Vegan Chocolate. You need this book... To make the recipe you can use purchased graham crackers or recipe #511625. And you'll also need a basic cashew cream sauce to replace the traditional sweetened condensed milk I recommend recipe #511626. Both those recipes can be made ahead. When I made it, I found that the coconut layer didn't cut cleanly so I cut them and served them in jumbo muffin liners. Actually turned out to be a good way to serve them!
Provided by Wish I Could Cook
Categories Bar Cookie
Time 55m
Yield 24 pieces, 24 serving(s)
Number Of Ingredients 9
Steps:
- Crumb Crust:.
- Preheat the oven to 350F/180°C.
- Lightly oil an 8x8 inch (20x20 cm) baking pan. Line the bottom with parchment so that it extends up two sides of the pan. (To help with the removal of the bars.).
- Mix the graham crackers and sugar in a bowl.
- Mix the maple syrup, oil and vanilla in a small bowl. Pour over the crumbs and mix until moistened.
- Press the dough into an even, compact layer on the bottom of the prepared pan.
- Bake the crust on the center rack for 10 minutes. Cool on a wire rack to room temperature before filling.
- Bars:.
- Pour the cashew cream over the cooled crust.
- Sprinkle the nuts evenly over the cream.
- Sprinkle 3/4 cup (128 g) of the chocolate chips over the nuts.
- Sprinkle the toasted coconut over the top.
- Press the toppings into the cashew cream.
- Bake on the middle rack for 25 minutes until the coconut is lightly browned.
- Press down lightly with a spoon on any areas where the coconut does not look anchored.
- Scatter the remaining chocolate chips on top. Cool completely.
- Place the pan in the freezer for about 30 minutes, until cold, before cutting.
- Remove from the pan, cut into quarters, then cut each quarter into six pieces.
Nutrition Facts : Calories 192.5, Fat 13.9, SaturatedFat 6, Cholesterol 16.6, Sodium 43.9, Carbohydrate 17.2, Fiber 1.3, Sugar 12.4, Protein 1.9
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EASY SEVEN-LAYER BARS RECIPE - CHOWHOUND
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4/5 (6)Total Time 1 hr 25 minsCategory Dessert, Lunch, SnackCalories 242 per serving
- Place the graham crackers in a resealable plastic bag, press out the air, and seal, leaving about 1 inch unsealed.
- Using a rolling pin, roll over the crackers until they are fine, uniform crumbs (you should have about 1 cup of crumbs).
- Alternatively, you can place the crackers in a food processor fitted with a blade attachment and process for about 1 minute.
SEVEN-LAYER ROCKY ROAD MAGIC BARS - YAY! FOR FOOD
From yayforfood.com
4.5/5 (23)Total Time 37 minsCategory DessertsCalories 291 per serving
- Arrange a rack in the middle of the oven and preheat the oven to 350 degrees F. Grease and line a 13x9 baking dish with parchment paper that hangs slightly over the pan (so you can lift the bars out after they're baked). Set aside.
- In a bowl, mix the butter and graham cracker crumbs until well combined. Then pour into the baking dish and press into an even layer on the bottom of the dish.
- Next, layer in the following order from bottom to top: 1 cup of chocolate chips, shredded coconut, peanuts, and marshmallows. Pour the condensed milk evenly over the marshmallows.
SEVEN LAYER MAGIC COOKIE BARS - EAGLE BRAND
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RED VELVET SEVEN LAYER BARS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (3)Estimated Reading Time 6 minsCategory BarsTotal Time 3 hrs
- Set your oven rack to the center position and preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 baking pan* with aluminum foil (or use parchment), leaving an overhang on all sides. Set aside.
- Whisk the flour, cocoa powder, baking powder, and salt together in a large bowl until combined. Set aside.
- In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed until combined. Scrape down the sides and bottom of the bowl as needed. Beat in the food coloring until combined. With the mixer running on low speed, slowly mix the dry ingredients into the wet ingredients until combined. The red velvet dough will be quite thick and sticky.
- Using a rubber spatula, spread dough in an even layer into the prepared baking pan. It’s very sticky, so take your time pushing it to each corner of the pan. Bake for 8 minutes. Remove from the oven and leave the oven on.
SEVEN-LAYER BARS RECIPE - LISA RITTER | FOOD & WINE
From foodandwine.com
Servings 36Total Time 1 hr
- Preheat the oven to 350°. Spread the walnuts in a pie plate and toast until golden and fragrant, about 8 minutes. Let cool then coarsely chop.
- In a large bowl, mix the melted butter with the graham cracker crumbs until evenly moistened. Press the crumbs onto the bottom of a 15-by-17-inch baking pan. Scatter the semisweet chocolate chips on top, followed by the butterscotch chips, white chocolate chips, toasted walnuts and coconut. Scrape the condensed milk into a microwave-safe container and heat it at high power for 30 seconds, until just fluid. Drizzle the milk evenly over the coconut.
- Bake the bars in the center of the oven for about 30 minutes, until the coconut is toasted; rotate the pan once for even cooking. Transfer the pan to a rack and let the bars cool completely, at least 4 hours. Cut the bars lengthwise into 6 strips and crosswise into 6 strips to make 36 bars.
7 LAYER BARS - SUGAR SPUN RUN
From sugarspunrun.com
5/5 (2)Total Time 35 minsCategory Cookies, DessertCalories 240 per serving
- Preheat your oven to 350F (175C) and lightly butter the sides and bottom or a 9x13 baking dish. Set aside.
- Combine graham cracker crumbs and melted butter butter in a bowl and use a fork to stir until well-combined. Pour into the bottom of your prepared pan and use the clean bottom of a measuring cup to tamp into the bottom of pan
- Pour chocolate chips, then butterscotch chips, then chopped nuts, evenly over the graham cracker crust layer.
7 LAYER BARS (CASHEW AND CARAMEL BARS) - NEIGHBORFOOD
From neighborfoodblog.com
5/5 (2)Total Time 50 minsCategory Brownies & BarsCalories 328 per serving
- Preheat the oven to 350 degrees. Spread the coconut out on a baking sheet and toast, stirring every 5-6 minutes until just barely golden. Remove from the oven and set aside.
- Meanwhile, spray a 9 inch square baking pan with cooking spray then top with a sheet of parchment paper. Leave the parchment long enough to drape over the edges and act like a sling for lifting the bars out after baking. Spray the parchment with cooking spray.
- Mix together the graham cracker crumbs and butter. Spread the mixture on the bottom of the baking pan, pressing it down with your fingers. Drizzle the condensed milk evenly over the top. Do not use a spatula to spread it, as this can mess up the crust.
- In order, sprinkle the chocolate chips, caramel chips, coconut and cashews over the sweetened condensed milk. Press the layers into the milk gently with your palm so they stick. Bake for 25-30 minutes or until set. Cool completely (I'm serious on this one, you actually have to cool these completely or they're a gooey mess). Use the sling to lift the bars from the pan. Sprinkle with sea salt if desired. Cut into small-ish pieces (I usually get 16 bars out of this), and serve. Bars can be kept covered at room temperature or stored in the fridge. They'll last several days if you can keep yourself from eating them all!
OLD FASHIONED SEVEN LAYER BARS - LOAVES AND DISHES
From loavesanddishes.net
Ratings 2Calories 400 per servingCategory Dessert
- Line a 9x13 baking dish with aluminum foil running one way and then line it with foil going the other way so that the foil forms a cross. Leave extra foil over the edges (roll it up) and then will form something that you can remove the entire pan of treats with.
- Place your 9x13 oven proof baking dish in the oven (with the foil in it) and with the stick of butter in the pan. Allow the butter to melt (about 5 minutes)
- When butter is just melted, remove from the oven and spread the graham cracker crumbs across the bottom of the pan and smooth with a rubber spatula.
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Reviews 66Calories 171 per servingCategory Cookies
- Process graham crackers using a food processor to make fine crumbs. Add in melted butter. Mix with a fork until crumbly.
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- Prepare a 9x13” baking pan by lining it with parchment paper. Lightly grease the parchment paper with cooking spray and set aside
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- Place butter in 9x13 pan and place in oven as it preheats until it melts (2-4 minutes). Remove from oven.
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Ratings 4Calories 243 per servingCategory Dessert
- Mix together graham cracker crumbs and melted butter, and press firmly onto the bottom of a parchment lined or greased 9x13 inch casserole dish.
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