American
Chocolate-Coconut Seven-Layer Bars
A compact graham crust carries distinct layers of coconut, dark chocolate, butterscotch, pecans, and caramelized condensed milk in chewy seven-layer bars.
24 servings · 20 minutes prep · 36 minutes cook
Ingredients
Graham Crust
- 1/2 cup unsalted butter, melted
- 1 1/2 cups fine graham cracker crumbs
Layers
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 cups unsweetened shredded coconut
- 6 ounces bittersweet chocolate, chopped into chip-size pieces
- 1 cup butterscotch chips
- 1 cup toasted pecans, coarsely chopped
- 1/2 teaspoon flaky sea salt
Directions
Build the Crust
- Heat the oven to 350°F / 175°C. Line a 9-by-13-inch pan with a foil sling and lightly grease the foil. Mix the melted butter, and graham crumbs, press firmly over the base, and bake 8 minutes.
Layer and Bake
- Pour the condensed milk evenly over the warm crust. Scatter the coconut, chocolate, butterscotch chips, and pecans, in separate even passes. Press very lightly and finish with the flaky salt.
- Bake until the perimeter bubbles and coconut tips are golden, 24 to 28 minutes. Cool completely in the pan, at least 2 hours, then lift out and cut into 24 bars with a warm dry knife.
