Sunday, August 17, 2008

Seven Layer Bars

I keep a file folder of recipes that I tear out of my recipe magazines. Periodically I go through and try a new recipe that caught my eye. This is definitely a keeper! If you like Eagle Brand Magic Cookie Bars, you MUST try these! This is a makeover of the classic and it is the best. I made these today, and was just drooling looking over the ingredient list. Not to mention when I tried them - to die for! I think I could eat the entire pan singlehandedly.

To get the best flavor, toast the coconut and pecans separately on a baking sheet. Bake at 350 degrees until golden - 5 minutes for the coconut, 8 minutes for the pecans.

1 cup Heath toffee bits
12 whole graham crackers
8 Tbsp (1 stick) butter, melted
8 oz. milk chocolate, chopped coarse or use chips
1 cup Rice Krispies
1 cup pecans, toasted and chopped coarse
1 cup semisweet chocolate chips
1 cup sweetened flaked coconut, toasted
2 (14 oz.) cans sweetened condensed milk
1 Tbsp. vanilla extract

Adjust the oven rack to middle position and heat oven to 350 degrees. Line a 13"x9" 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, 25-30 minutes. Cool on wire rack, about 2 hours. Using foil overhang, lift from pan and cut into 45 squares. (The bars can be stored in airtight container for up to 3 days.)