Congo Bars 7 Layer Bars Food

SEVEN LAYER BARS

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.

7 LAYER BARS (THE REAL THING)

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.

CONGO BARS (RACHAEL RAY)

Steps:

• Pre-heat the oven to 350°F.
• Sift the flour, baking powder and salt in a large bowl. Set aside.
• Combine the butter and sugar using a mixer until blended.
• Add the eggs, one at a time, to the sugar mixture, mixing on low in between each addition.
• Add the vanilla and mix.
• Add the flour and mix until combined.
• Stir in the chips.
• Coat a 9-inch x 13-inch pan with nonstick cooking spray and spread the batter evenly into the dish.
• Bake for 30 minutes, then cover the top with foil to avoid over-browning.
• Bake for another 10-15 minutes, or until a toothpick inserted in the middle comes out with moist crumbs. You will think they are under-done, but they aren't. Make sure you don't overbake!

CONGO BARS I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Melt shortening, stir in brown sugar. Let cool.
• Beat in the eggs.
• Add dry ingredients.
• Add chocolate chips, nuts and vanilla.
• Pour in 10 x 15-inch pan and bake for 30 minutes. Cool and cut into squares.

CONGO BARS

Steps:

• Melt the butter and add brown sugar; mix well and cool.
• Add eggs, one at a time, beating well each time.
• Add dry ingredients and mix well.
• Add the nuts and chocolate bits.
• Put in a greased 9x13 pan and bake 350 degrees for about 25-30 minutes.

SEVEN LAYER BARS

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.).

SEVEN LAYER BARS

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.