Otherwise known as seven layer bars (but I counted in this recipe and I didn’t find seven – so I’m not sure what constitutes an actual “layer”) these are ooey, gooey, and absolutely delicious!  These are quite simple and since I have never made them before I just stuck with the original recipe I had on hand but the possibilities are endless here.  My friend who doesn’t even like coconut said she liked these.  You be the judge.

1.5 c graham cracker crumbs (about 9 cookie sheets)

2 tbsp butter, melted

1 tbsp water

1/3 c semisweet choco chips

1/3 c butterscotch chips

2/3 c flaked sweetened coconut

1/4 c chopped pecans, toasted

1 15-oz can fat-free sweetened condensed milk

1. Preheat oven to 350.

2. Line the bottom and sides of a 9 in square baking pan with parchment paper.

3. Place crumbs in a bowl and drizzle with butter and water.  Toss with a fork until moist.  Gently pat mixture into an even layer in the pan (do not press firmly because the milk needs to seep into the graham cracker crumbs).  Sprinkle with chips.  Top evenly with coconut and pecans.  Drizzle milk evenly over the top.  Bake for 25 minutes or until lightly browned and bubbly.  Cool completely in pan on a wire rack.  Yields 24 small bars or 16 medium sized bars.

What was left 5 hours later. . .

The bottoms came out pretty moist, especially the center pieces.  I think I would leave them in the oven a bit longer so the crust is harder.  But other than that the taste is wonderful

Nutritional Information:

Calories: 123

Fat: 4.4 g

Protein: 2.1 g

Carbohydrate: 19.1 g

Cholesterol: 5 mg

Sodium: 64 mg

Fiber: 0.5 g