Seven Layers Of Sin 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.

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 LAYERS OF SIN BARS

Steps:

• First pour melted butter in bottom of 9x13-inch pan. Secondly, sprinkle graham cracker crumbs over butter. The third layer will be chocolate chips, followed by butterscotch chips. The fifth layer will be chopped pecans, the sixth will be flaked coconut. For the seventh layer, pour the milk over the top. Bake at 350° for 25 minutes.

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.

ULTIMATE SEVEN LAYER BARS

Steps:

• In a 9x13-inch pan melt butter.
• Add graham cracker crumbs, making sure all get "wet".
• Spread evenly on bottom of pan and then drizzle sweetened milk evenly over the crumb mixture.
• Put evenly on the top the chocolate chips, white chips, toffee chips, nuts, and coconut, in that order.
• Lightly press down and bake at 350° for 30 minutes.
• Let cool before serving (I sometimes put them in the freezer for 30 minutes).

SEVEN LAYERS OF HEAVEN BARS

Steps:

• Line a 9"x13" pan with aluminum foil, leaving about 2" of extra foil hanging over 9" edges of pan. Preheat your oven to 350°F.
• Melt the butter in a bowl in the microwave or on stovetop in a pot, and pour over foil. Spread graham cracker crumbs evenly over butter, mixing together with your hands. Press this crust into the base of the pan.
• Mix together sweetened condensed milk and coconut, and dollop mixture over crumb crust layer. Spread gently with the back of a spoon into an even layer.
• Sprinkle chocolate chips evenly over top, followed by walnuts in the same manner.
• Bake 20-25 min., or until coconut begins to brown around the edges.
• Remove from oven and allow to cool completely in pan. Once cooled, remove from pan by grabbing the foil that's sticking out on each side, and set on cutting board. Slice into 35 bars (That's 7 on the 13" side, and 5 on the 9".) If you want to make this slicing process easier, refrigerate or freeze bars until they are a little firmer before cutting.