7 Layer Bars

INGREDIENTS: 1 Stick of Butter, Graham Cracker Crumbs (about 2-1/4 cups), Coconut Flakes, Chocolate Chips, Butterscotch Chips, Chopped Walnuts, 1 can of Sweetened Condensed Milk

I always put my baking dish in the oven to melt the butter while I gather the other ingredients. It's usually melted most of the way by the time I'm ready). Pull it out just before it completely melts (It will finish on the counter though, so don't worry :o)

Sprinkle your graham cracker crumbs until the butter is completely covered and the very top is dry. Smooth it out slightly to get rid of any major hills and valleys (don't worry, it doesn't have to be perfect!) I have seen the recipe written to mix the graham cracker crumbs and butter together and press in the bottom of the pan, but this works just as well (besides you dirty more dishes the other way, and we definitely don't want to do that! :o)

Add the coconut, making sure to break up any large clumps, until it completely covers all of the graham cracker crumbs.

Layer the chocolate chips (you can use large or small chips but I don't recommend using the chunks; they don't melt at the same rate as everything else). I had some leftover minis, so I threw them in there with the regular sized chips.

Add butterscotch chips; I don't usually use quite as many of the butterscotch because they are very, very rich. Ha - This from a woman that adores those Cadbury Eggs (you know, the great big ones with the cholesterol filled, sugar coma inducing cream centers?)

Sprinkle on the diced (or chopped) walnuts. You can leave the nuts off altogether if you'd rather (just remember then you'll have to call them "six" layer bars :o) Store any leftover ingredients.

This is the most important step! (Yes I forgot to add it one time - and it definitely didn't turn out well :o) Pour the can of sweetened condensed milk* evenly (as best you can anyway, it's thick) over the top of your other layers. Bake for 30-45 minutes.
*Note that I used the "fat free" version - like it matters at this point...

I usually let mine cool somewhere between 45 minutes to 2 hours before cutting (depending on how long I get sidetracked). The longer it cools the easier it usually is to slice. If you are going to wait past two hours, I recommend covering it with some foil until you're ready to cut it. If you're in a tearing hurry (my frequent claim to fame), try baking it in a "to go" dish like the one pictured below and let it cool off on the way. I do this all the time, and just cut them up when I get to where I'm going.

I have a small spatula from Pampered Chef that's called a "turner". Not only is its smaller size perfect for serving bars and brownies, I can use it instead of a knife to cut them!

We've got some mighty big ones around here...

Trim the edges of your bars and brownies (fudge too :o) and pile them on a plate for those little (or large) mice in your house. Not only does it keep those little (and large) hands out of your confections before it's time to eat, it will make your desserts look even better!