Seven-Layer Bars

By OralW

Ingredients

• 1 cup toffee bits (such as Heath)
• 12 whole graham crackers
• 8 tablespoons unsalted butter (1 stick) -- melted
• 8 ounces milk chocolate -- chopped coarse
• 1 cup rice krispies®
• 1 cup pecans -- toasted & chopped coarse
• 1 cup semisweet chocolate chips
• 1 cup sweetened coconut flakes -- toasted
• 2 cans sweetened condensed milk (14 ounce)
• 1 tablespoon vanilla extract

Details

Servings 45

Preparation

Step 1

Adjust oven rack to middle position and heat oven to 350 degrees. Line 13
x 9" baking pan with foil, allowing excess to overhang pan edges.
Generously coat foil with cooking spray.

Toast the coconut and pecans separately on a baking sheet in a 350 degree
oven until golden - 5 minutes for the coconut and 8 minutes for the
pecans.

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 to 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.