Big Fat 7 Layer Bars

Almost seven years ago I shared a recipe called Decadent Magic 8 Ingredient Bars (Served Chilled) with you. It was a slightly ramped up version of the more familiar, traditional Seven Layer Bars recipe most of us grew up with. But I have something to tell you. I have been holding out on you as this hasn't been the recipe I have been making for the last several years. Yes, I know, this may move me to Santa's naughty list this year.  So I thought it was high time I got around to sharing the recipe for these Big Fat 7 Layer Bars aka the swoonworthy, truly decadent ones. I also wanted to redeem myself and potentially salvage my standing at the North Pole. More than a slightly ramped up Seven Layer Bars, I can honestly say these are better than good, they are incredibly great! Seriously wicked, uber scrumptious, ooh and aah worthy. They should be the only ones we should all be eating. Technically speaking they are more square than bar shaped, but shape isn't what matters most here. It's thickness.

Most bar recipes call for the use of 9" x 12" sized baking pan. This recipe calls for the use of 9" x 9" pan. The smaller pan helps to transform these bars into a chunkier, richer, mind-blowing bite. One earning the distinction as being Big Fat 7 Layer Bars. The bar version of the growing in popularity Big Fat Cookie.

In addition to changing the pan size, there were a number of changes to my earlier recipe. I reduced the amount of crushed graham crackers (the amount went from 3 cups to 2 1/2 cups), replaced unsalted butter with salted butter, mixed the butterscotch and semi-sweet chocolate chips together before adding them to the pan, added flaky sea to finish before baking, increased the amount of coconut, used toasted versus untoasted walnut halves, sprinkled on half of the coarsely chopped walnuts before topping with the sweetened condensed milk while using the other half as the final layer, and increased the baking time (from 35-45 minutes to 45-55 minutes). In other words, these underwent a major overhaul. And when all combined, these changes made for an even more epic 7 layer bar!

Unlike many other '7 layer bar' recipes, the graham cracker crust is pre-baked for 10 minutes in a pre-heated 300 degree (F) oven. Pre-baking deepens the flavor of the graham crackers and helps to ensure the bars stays intact when cut.

Toasting the walnuts before you add them to these bars adds even more flavor. Whatever you do, don't skip this step.

Before putting the bars into a preheated 325 degree (F) oven, top with small handful of semi-sweet chocolate and butterscotch chips and a light sprinkling of flaky sea salt. Baking time will range from 45-55 minutes or until the edges begin to turn a light brown. Note: My baking time was slightly more than 50 minutes.

The bars need to be well chilled in the refrigerator before they are cut. Once at room temperature, cover and chill them for at least 6 hours or overnight. 

Cutting them into 16 squares is akin to serving someone a king-sized candy bar. For some this might be too much, for others it will be just right. For a large gathering you might want to cut each 'large' square in half. I say might with a little hesitation as the more impressive presentation is serving them large!

You will definitely want to make these Big Fat 7 Layer Bars for the chocolate and coconut lovers in your life. They are the unfussiest thing can make, but the most impressive to serve. If you have room in your life for just one more confection to bake for the holidays, you might want to make room for this one. Or if you are teetering on being on the naughty or nice list, you definitely should make them. Although it's a toss up on which list you will end up on after everyone tastes them!

Recipe
Big Fat 7 Layer Bars
Makes 16 big fat bars or 32 half-fat bars (if you must)

Ingredients
Crust
2 1/2 cups (9 3/4 ounces or 275 g)crushed graham crackers (or boxed graham cracker crumbs)
1/2 cup or 8 Tablespoons salted butter, melted and slightly cooled (if not using salted butter, add 1/4 teaspoon kosher salt)
2 Tablespoons of granulated sugar

Filling
1 1/2 cups (271 g) semi-sweet chocolate or bittersweet (60% cocoa) chips, plus a small handful for the top
1 1/2 cups (271 g) butterscotch chips, plus a small handful for the top
2 1/4 cups (221g) shredded sweetened coconut
2 cans (14 ounce size) sweetened condensed milk
1 1/2 cups (5 1/2 ounces or 156 g), walnuts, toasted and coarsely chopped, and divided
Flaky sea salt for finishing

Directions
1.  Mix crust ingredients together.  Press firmly into a parchment paper lined 9" x 9" pan.
2.  Bake crust at 300 degrees for 10 minutes.  Remove and let cool.
3.  Combine the butterscotch chips and chocolate chips in a medium sized bowl. Pour over the graham cracker layer.
4. Sprinkle the coconut over the chips.
5. Sprinkle half of the chopped walnuts over the coconut.
6. Pour sweetened condensed milk evenly over the coconut.
7.  Top with remaining walnuts and the small handfuls of butterscotch and chocolate chips. Press lightly into the sweetened condensed milk. Lightly sprinkle with flaky sea salt.
8.  Increase oven to 325 degrees and bake for 45-55 minutes, or until the edges of the bar are lightly browned. My baking time was slightly above 50 minutes.
9.  Remove from oven and and let cool completely. Cover with plastic wrap and refrigerate until well chilled (at least 6 hours or overnight).
10.  Cut into squares or rectangles. Serve and enjoy. (Any leftover bars can be stored at room temperature or preferably in the refrigerator in a tightly covered container.)

Note: (1) Two sleeves of graham crackers will yield the two and half cups of crushed graham crackers needed for the recipe. Use only the original not honey graham crackers. I used Nabisco Grahams-Original. (2) I have never made these with cinnamon graham crackers but I think the addition of cinnamon to these bars would be seriously delicious.