It became very clear to me recently that the world would not be complete until there was a chocolate version of the ubiquitous 7-layer bars.
And not just a chocolate version but a death by chocolate version, of course. Because when it comes to chocolate, my theory is: go big or go home.
It probably goes without saying that these bars are rich.
I mean, it is basically 7-layers of decadence after all. Because it bothers me a teeny little bit (ok, a lot) when I spy recipes for 7-layer bars that are only 5- or 6-layers, I triple checked and quadruple tested these bars to make sure that, indeed, 7-layers made the cut.
Buttery, sweet chocolate cookie crumbs
Nutty toffee bits
White chocolate chips
Sweetened condensed milk
It’s like one big pan of gooey, decadent chocolate bliss. You really can’t beat the 7-layer bar for its complete simplicity: pressing down a cookie crust and then throwing everything else on top. In fact, these are so easy, I’m delegating Wednesday’s afternoon treat (it’s a thing) to my 8- and 9-year old.
I just bought some enormous oven mitts that have given them a renewed confidence in getting things in and out of a hot oven which means they can do these start to finish without me. What will I even do with myself?
Death by Chocolate 7-Layer Bars
- 2 1/4 cup chocolate cookie crumbs (about a 10 ounce package of chocolate cookies or wafers)
- 8 tablespoons butter, melted
- 1/4 teaspoon vanilla extract
- 1 cup milk, semisweet or bittersweet chocolate chips
- 1/2 cup toffee bits
- 1/2 cup white chocolate chips
- 1/2 cup sweetened, shredded coconut
- 1/2 cup Nutella
- 14 ounce can sweetened condensed milk
- Preheat the oven to 350 degrees F. Line a 9X13-inch aluminum or glass pan with foil and lightly grease with cooking spray.
- In a bowl, toss together the cookie crumbs, butter and vanilla until the mixture is combined. Press it evenly into the bottom of the prepared pan (the bottom of a dry measuring cup can really help get the crumbs into an even layer).
- Sprinkle the chocolate chips over the crust followed by the toffee bits, white chocolate chips and coconut.
- Spoon teaspoonfuls of the Nutella in little dollops over the bars (if you want more of a drizzle, warm the Nutella slightly in the microwave).
- Drizzle the sweetened condensed milk back and forth evenly over the bars.
- Bake the bars for 25-30 minutes until the edges are golden.
- Let the bars cool completely in the pan before cutting into squares. These are amazing at room temperature or chilled.
For the chocolate crumbs, I’ve used everything from chocolate Teddy Grahams to chocolate graham crackers to those thin, chocolate wafers; basically any crisp, chocolate cracker will work.
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Recipe Source: from Mel’s Kitchen Cafe